For the pleasure of the taste buds: the specialties of the Hautes Pyrénées

If the Hautes Pyrenees evoke above all the mountain and nature, they are also full of more epicurean pleasures ... 

Delicious regional specialties await you, which will make your stay all the darkest and authentic. Whether you are sweet or salty, rather entry or dessert, you will enjoy it!

The La Source chalet is a partner of many businesses close to producers , so do not hesitate to visit them!

Savory specialties

Confit and foie gras
The goose or duck confit and foie gras are the great Haut-Pyrenean classics. Very practical, we cook them in any season and any occasion!

La Garbure
A winter dish, from Béarn: an invigorating soup, a unique dish combining seasonal vegetables and Tarbais beans, simmered with confit and the country's ham bone, the famous "Camayou".

Bigorre black pork
one of the most famous culinary specialties of the Pyrenees, being subject to a protected designation (AOP). This black pork, cousin of the Iberian pata Negra, is raised in the open air where it is essentially feeding on acorns and chestnuts. Its parsley meat with exceptionally fragrant fat, gives very typical hams and cold meats.

The sheep of Barèges-Gavarnie
This so-called Barégeoise race exists only in its appellation of protected origin (AOP). Well suited to the pastures and climate of the Toy country, its meat is exceptional, fine and fragrant. Each year at the end of September, Luz Saint-Sauveur organizes his famous "chop fair" where you can taste delicious grills.

The trout of the Pyrenees
A special mention to this fish farming of rainbow trout and Fario, founded in Argeles Gazosts more than 50 years ago. In the cold and pure waters of the Gave de Pau, the trout grow slowly, their flesh being therefore particularly tasty and not very fat.

Tarbais bean
This white bean with fine skin and fndent flesh is protected by a red label and a protected geographical indication (IGP). Delicious in cassoulet, in garbure or as an accompaniment to a square of lamb, or even cold in salads with basil.

The soft onion of Trébons
This ancient variety, specific to Bigorre, is currently in demand for protected geographical indication (IGP). With a sweet and sweet flavor, this onion is consumed throughout the year, both raw and cooked.

Sweet specialties

The pie of the Pyrenees, nature or with blueberries
is a flower -shaped pastry, soft to heart and crisp on the outside, often covered with icing sugar. Funny, each village, each craftsman has his recipe and claims to hold the original ... The best is to test and compare!
Interesting point: this cake is kept very well for several days, it is the ideal gift to bring back to your loved ones! 

The spit cake
another party cake, typical of the Pyrenees. Its particular appearance comes from the preparation mode, which requires several hours: the liquid dough (a kind of pancake dough) is poured on a conical mold which turns on the spit, above the fire. By solidifying, it forms a multitude of delicious little spikes with a taste of rum, or vanilla, or orange blossom, depending on the recipes.
There is even a brotherhood of the spitting cake in Arreau, which organizes the spit of the spit.

Pyrenees honeys
There are so many varieties that it is impossible to list them all: heather, linden, chestnut, acacia, thyme, and rare honeys, from micro-terroirs with exceptional biodiversity . Come and taste the organic honeys of the Hautes Pyrénées, prepared by beekeepers respectful of the environment and natural cycles of the bees .

The Berlingots of Cauterets
This Nantes specialty of small sweet and colorful candies, was imported into the thermal stations of the Pyrenees, where they allowed to reduce the pronounced taste of sulfur water. At the golden age of thermalism, Cauterets counted up to a dozen berlingot factories. Since then they have remained a beautiful tradition, a souvenir specialty declined today in dozens of flavors.

Cheeses

These are first, the essentials sheep  , goat or cow, or mixtures of milks, and their infinite variety of flavors and referrals.
The best known is undoubtedly the Tomme des Pyrénées (IGP) , cow cheese with pasteurized milk, with golden (natural) or black crust (covered with a layer of black paraffin).

Goat, fresh and gentle, or dry and stronger goat crottins depending on refining, nature or aromatic herbs.

The Ossau Iraty (PDO) , whole milk cheese from sheep with hazelnut notes.

Regional wines and craft beers

Madiran wine , tannic and full -bodied red wine that perfectly accompanies traditional dishes and cheeses in the country: garbure, red meats, sauce dishes, duck breast, duck confit or Pyrenees cheese.

The Pacherenc and the Jurançon, soft or dry white wines. The softness will excel with foie gras or sheep cheese, the dry will marry with fish, raw vegetables, light cold meats and white meats.

For beer enthusiasts: the craft beers of the Brasserie du Pays Toy and the Brasserie du Pays des Gaves produced locally, are served in bars and Cauterets , and available from the village retailers (CARREFOUR Mountain, Cave SEPET).

These two breweries are located about twenty minutes from the chalet. They have a store on site, with the possibility of visiting the brasserie (on RV).

To taste these delicious regional specialties, while enjoying a wonderful stay in the Hautes Pyrénées, do not hesitate to contact the La Source chalet !