The best specialities of South-West France
The top 3 according to 0 votes from people: Cassoulet · Duck magret · Foie gras. (Updated Aug 8, 2026.)
Duck, cassoulet and sweets from the South-West: the must-tries according to Le Petit Futé, Cuisine AZ, Very Gourmand and La Halle des Gourmets.
Automatically translated (original in Français). See the original
Top 15
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1
Cassoulet
Beans, confit and Toulouse sausage: the Castelnaudary-Toulouse-Carcassonne feud.
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2
Duck magret
The fattened duck's breast, pan-fried pink.
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3
Foie gras
From the Gers, the Landes and Périgord.
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4
Duck confit
Legs preserved in their own fat, with sarladaise potatoes.
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5
Périgord salad
Gizzards, smoked magret, foie gras and walnuts: Petit Futé's number one.
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6
Garbure
Béarn soup with cabbage and confit.
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7
Canelé de Bordeaux
Small caramelised cake with rum and vanilla.
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8
Gâteau basque
Shortcrust filled with custard or black cherry.
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9
Piperade
Peppers, tomatoes and Espelette chilli, with Bayonne ham.
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10
Bayonne ham
The PGI dry-cured ham from the Adour.
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11
Poulet basquaise
Chicken stewed in piperade.
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12
Sarladaise potatoes
Potatoes sautéed in duck fat with garlic.
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13
Axoa
Minced veal with Espelette chilli, from Itxassou.
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14
Tourtière (pastis gascon)
Paper-thin pastry with apples and armagnac.
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15
Entrecôte bordelaise
Grilled over vine cuttings, with red wine and shallot sauce.
Candidates
They don't make it into the top 15… yet. Vote for them to move them up.
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16
Arcachon Bay oysters
Eaten with Bordeaux crépinette sausages.
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Comments (4)
Le gâteau basque à la cerise noire d'Itxassou.
Le cassoulet de Castelnaudary, le vrai.
Le canelé chaud le matin à Bordeaux 😋
Les pommes sarladaises à la graisse de canard, divin.