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"Best Cycling Routes of the Pyrénées" — Food, Wine & Other Local Specialties

Pyrénées-Atlantique and Hautes-Pyrénées are part of the Midi-Pyrénées, an area well known for its delicious and varied cuisine. The high mountains, where some of the best French cheese is produced, have always provided rich pasture for sheep, cattle and goats. The largest selection of delicious honeys and mountain fruit jams also comes from these higher elevations. But it is in the lower valleys, particularly in the region of Gascony, that a rich and diverse cuisine has developed. Local wines have also gained nationwide fame and perfectly complement the regional specialties. There are so many delicious dishes in Midi-Pyrénées that a few pages can't begin to explore them, but here are a few typical culinary delights from the mountainous regions.

Fromages (cheese) / Meat Specialties / Plats Cuisinés (Cuisine) / Other Rural Products / Sweets / Wines & Spirits

Wines & Spirits

In addition to its fine wines, France is also known for its aperitifs and digestifs.

A wide variety of spirits, usually stronger than wine but containing less alcohol than brandy, are served before a meal to whet the appetite. The French treasure the custom of enjoying aperitifs before their most special meals: it's an ideal opportunity for a social gathering, whether guests plan to stay for the meal or not.

Served after meals to facilitate digestion, the higher-alcohol digestifs, include brandy, Cognac and Armagnac.  

Madiran

Madiran wine first became popular when 12th century Benedictine monks included it in the Mass—from there, the numerous pilgrims passing through on their way to Santiago de Compostela quickly spread the word. This red wine is coarse and ages well. It is a perfect accompaniment for local cheese and the traditional dishes like cassoulet, magret or confit. You can easily find it in most stores and restaurants. For a visit: Maison du Madiran et du Pacherenc, Le Prieuré - Place de l'Eglise 65700 Madiran (59 km/37 mi from Lourdes).

Jurançon

Jurançon is typically a white wine, either dry or sweet, that is served as an aperitif before meals or with the foie gras or brebis cheese. It is known for having been the wine used in 1553 to baptize Henri IV, future king of France.

For a visit: Les Caves des Producteurs de Jurançon, 53, avenue Henri IV 64290 Gan (49 km/30 mi from Lourdes)

Armagnac

Armagnac is the eau de vie (water of life) or brandy from Gascony, a region of Midi-Pyrénées. Produced using a dry white wine from a specific area, it needs to be aged a minimum of two years in oak barrels to receive the Armagnac label. Served after meals as a digestif or used to create fine cuisine, Armagnac is available in most cafe and restaurants.

Floc de Gascogne

Floc de Gascogne, a subtle combination of two-thirds fresh grape juice with one-third young Armagnac that has been aged for 10 months before receiving its official label. Either white or rosé, it is usually served before meals as an aperitif. You can buy Floc de Gascogne at local markets or cooperatives and sometimes find it in specialty restaurants.

Pousse-rapière

Among the many French aperitifs, Pousse-Rapière, a specialty of Gascogny in Midi-Pyrénées remains a jealously guarded secret. Produced in the same area as the Armagnac from which it is made, it adds a white sparkling wine or champagne and a hint of orange flavor to the Armagnac. The result is an aromatic, lightly sweet, sparkling wine or champagne that is popular as an aperitif and a cocktail. Don't miss this essentially French delight!