Gastronomy in Toulouse Toulouse is greedy, surrenders to the pleasures of the table. The care is superb restaurants and regional specialties are served with the utmost respect: cassoulet, foie gras, blue cheese, fondue, raclette … alright accompanied by the best wines of the region and as the finale Toulouse liquor, the Armagnac known as the elixir of d’Artagnan. To economize on meals it is best to choose a set menu or restaurants Brasserie presenting cards with fixed prices.
The restaurant Michel Sarran, in the historical district is the most prestigious of Toulouse and the Michelin Guide has awarded two stars and the most famous is the Grand Café de l’Opera, an institution for Toulouse.

Cassoulet: stew meat (goose or duck may be) with white beans.

Foie gras: goose liver paste

Magret: fillet of duck, smoked or roasted

Poulet to Toulousaine: chicken stuffed with sausage, olives and garlic, baked and served with potatoes.

Fondue: Swiss-born and adopted throughout the region. Delicious blend of cheese in white wine where all embedded a piece of bread.

Raclette: also from Switzerland. Processed cheese is served with small potatoes.

Saucisse of Toulouse: delicious specialty of the region.

Croustade: pies with all kinds of fillings.


Confit de canard: duck confit, duck meat marinated in salt and then cooked slowly in a while.

Fenetre: cake with almonds, apricots and lemon

Also prepare excellent dishes based on fish such as trout, lamb and pork and do not forget the candy and confections made with violet flower, a specialty incredible that we should also take in the bag to keep tasting or give to the neighbor who we watered the plants. The best wines are the Gaillac, Fronton, Madiran on the Cahors … all excellent.