FINE CUISINE : Cassoulet Salted Liver L'aillade Les respounjous Roquefort Foie Gras L'Aligot La croustade La garbure RECIPES : Cassoulet de Toulouse Saucisses de Toulouse aux deux pommes Choose Villages Hotels Wines Restaurants Where is it ? History What s up ? quick access

FINE CUISINE Cassoulet Some see it as a kind of victory: time wins its war over beans. That's how the myth goes, anyway. What they mean is, it's a kind of battle waged between the person who decides to cook a Cassoulet, and the beans themselves. Why? Well, you'd have thought that by drowning the beans in water overnight with a pinch of bicarbonate of soda, you'd get the upper hand... Next Salted Liver This Tarnais speciality is based on pork liver. To put it simply, salted liver is to a native of the Tarn, what the tea-soaked madeleine is to Marcel Proust... Next L'aillade This is one of the more interesting local dishes which accompany a delicious "magret de canard". Forget this sauce if you are on a diet, and it's well known to make your breath smell like that of a Pyreneen Wildcat... Next Les respounjous Delicate palates, steer clear! This is a kind of Tarn asparagus, and a very bitter one at that. You can pick it from the Easter holidays onwards in abandoned thickets; it looks like a creeper... Next Roquefort Roquefort is not a modest cheese. It's shoulder to shoulder with the proletarian Camembert and industrial gruyère, among the top three best-known French cheeses... Next Foie Gras OK, it's debatable, we know. Some think Fois Gras is quite frankly the abominable product of force-feeding geese. We happen to think of it as a well-kept family secret. You need the offspring of a Barbarian Duck and a Peking Duck, and only the male will do. It's difficult to get these two species to mate, so often artificial insemination has to be used... Next L'Aligot A potato-based speciality, best enjoyed with friends in a mountain gite. It's garlicky and good, halfway between mashed potato and fondue... Next La croustade A Sunday apple tart from the Gers and l'Ariège. In the Gers, the pastry is rolled out many times and alternate layers of pastry and apple are soaked in Armagnac... Next La garbure It's a poor man's meal from the Pyrenees. The longer you cook it, the more delicious it is... Next RECIPES Cassoulet de Toulouse Saucisses de Toulouse aux deux pommes

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