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 The bean from Tarbes («Tarbais»)
This long, white and flat haricot is supposed to be the tastiest of this family. It is so refined thanks to the quality of the soil, its thin skin and its melting flesh.
The Trebons onion
It is a 15 to 20cm distaff-like onion which is very sweet.
Trout
Either originating from here (Fario), or brought in (Arc-en-ciel), the trout fished in the torrents and mountain lakes or even bought at the fishmonger’s are the most popular festival dish.
The Pyrenean lamb
Born of local rustic races, lambs are bred in sheepfolds and mainly fed on the mother’s milk for a minimum of 70 days complement with forage and cereal. Its flesh is light, pink and tender. It is served with haricots from Tarbes.
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La Garbure
Nourishing vegetable and haricot soup in which are cooked the conserve and the famous «camayou» (boned leg of ham). It takes one hour to prepare and a full day to cook slowly. Recipes vary from one valley to another. Traditionally, people used to add red wine into the hot plate (“faire chabrot”).
Les Confits
Conserves They are typical of the Hautes-Pyrénées; made from goose or duck, preserved in the fat, they are taken out at any time, when a friend visits, with cèpes or “tarbais” haricots.
Duck or goose
Foie gras, conserve, salmi, pâtés, rillettes, smoked steaklet… Breeding and force-feeding are as vivid here as in all the South-West.
La Touradisse
The pastry is made with local corn flour, cooked in a cauldron and carefully turned with a long wooden spoon; it used to be the only evening dish. It is served at some of the best tables. |
