Cassoulet, a world-famous dish, is one of the hallmarks of the Aude department. This typical dish has generated an important economic development for this terroir, which implies a duty of protection, as explained by Jacques MONTAGNE, President of the Departmental Development Agency. Etienne ROUSSELOT, restaurateur at the Bastide d'Anjou, has been preparing the cassoulet of Castelnaudary for 53 years. He gives the recipe for a good cassoulet.
In the Gers, the preparation of duck fat is a family affair. South of Mirande, the Debats family prepares confits, fritons, foie gras and "demoiselles", pieces of flesh on a carcass to grill on a barbecue.
Alain DUTOURNIER, chef of Landes origin, prepares a garbure, a peasant soup with beans, cabbage, confit of goose and charcuterie. He points out that this recipe has hardly changed since the 17th century.
Germaine MANCIET, daughter and granddaughter of farmers, proposes a traditional recipe in the kitchen of the Château de Marras, near Granada-sur-l'Adour: the old-fashioned stew, formerly a festive dish among the peasants and farmers of the Landes.
At Saint Félix Lauragais, Hervé BATIGNE, installed in front of his fireplace, prepares the traditional recipe of millas, based on corn flour. He remembers as a child, when his parents made this recipe to save bread.