Treat your taste buds to our delights
from Comminges to Lauragais, from the Pyrenees to Volvestre…
A taste of the region in every bite: meat, cheese and other local produce await you,
to take away or at our markets. Choose, taste and enjoy!
DIRECT FROM THE FARM
Here, eating well is a priority. Take advantage of fresh, seasonal produce delivered or driven direct from the producers.
Our open-air markets also give you the chance to discover local flavours.
Labels and appellations, guarantees of quality!
Farmers, producers, growers and restaurateurs are all working to ensure that you eat well.
In Haute-Garonne, AOP and IGP delicacies follow the rhythm of the seasons: foie gras, magrets, haricot tarbais, Pyrenean lamb, Gasconne des Pyrénées, Porc Noir de Bigorre, Fronton wines, not forgetting the violet garlic of Cadours and organic cereal crops.
Let yourself be tempted by authenticity and savour the Haute-Garonne in all its gourmet richness. Your next feast starts here!
CADOURS VIOLET GARLIC AOP
Characterised by its violet tunic, Cadours violet garlic has purplish streaks.
Produced in the north-west of France, it arrives on the market in July markets in July and can be kept until February.
IGP AND LABEL ROUGE PYRENEAN LAMB
Label Rouge since 1992 and IGP since 2023, Pyrenean lamb is the only lamb in the world to be fed exclusively on its mother’s milk by suckling at the udder for at least 60 days. Only lambs weighing between 13 and 22 kg from just 10 breeds, including the Tarasconnaise, born and reared in the 7 départements of the Pyrenees mountain range can qualify for the IGP label.
THE PORC NOIR DE BIGORRE AOP Recognisable by its black coat and horizontal ears, the Porc Noir de Bigorre is a noble animal that has lived free in its native Bigorre since time immemorial. At the foot of the Pyrenees mountains, the Noir de Bigorre pig travels in small herds to feed on the natural resources of its environment: grass, acorns, chestnuts, etc.
LABEL ROUGE GASCON OF THE PYRENEES
Label rouge since 1997, Boeuf Gascon ‘Pure Race, Pur Goût’ (Pure Breed, Pure Taste) provides tender, juicy, marbled meat with a delicate flavour, thanks to the ancestral know-how of breeders and butchers. Fed on its mother’s udder for at least 5 months, it must graze for at least 6 months a year and be fattened on hay, alfalfa and cereals. The meat’s tenderness is due to its maturation over 14 days.
WANT MORE RECIPES?
Discover The Haute-Garonne MasterChef magazine
