The specialties of the Ariège
Azinat
The "national" dish, cabbage and potato stew, accompanied by ham, cooked liver sausage and other cochonnailles. A rich dish par excellence, it must be accompanied by rouzolle, a kind of stuffing in the form of a galette, cooked over a very low heat and turned regularly. Originally, azinat was a one-dish meal. The meal began with a vegetable broth in which pieces of rouzolle were soaked, followed by the dish itself, pork, in all its variants. History doesn't tell us what the dessert was.... but all's good in pork.
Duck confit
This is a typically Southern dish. Duck confit is suitable for all diets, because it's a light dish. How can you say that? But good people, duck is light! The proof? It floats and flies...
Foie gras
There's only one step from confit to foie gras. And Ariège foie gras can proudly rival those of our friends from the Gers and Périgord... Indeed, the members of the Confrérie du Foie Gras de Mazères have made no mistake.
Hypocras
In the Middle Ages, the Crusaders celebrated Hypocras as a tonic for body and spirit. Faithful to the authentic medieval recipe, the Séguéla family from Tarascon-sur-Ariège has revived this drink that was once served on royal tables. Until the 18th century, the finest gourmets (Gaston Fébus, Henri IV, Rabelais and Louis XIV) appreciated this precious beverage made with delicate ingredients: cinnamon, cardamom, cloves, rose petals and ginger, brought from the Orient. With its beautiful brown color, this 100% natural elixir can be enjoyed chilled as an aperitif or dessert wine. A perfect accompaniment to our cheeses and foies gras.
Mounjetado
Originally a dish of beans cooked with leftover meat, today it has become a festive dish with pork and duck. It's THE cassoulet of the Ariege, traditionally cooked with cocos de Pamiers (originally beans). Every village and hamlet has its own annual mounjetade.
Liver sausage
It can be from Foix, of course. Very often dry, and more rarely fresh, for grilling. This uniquely flavored sausage is one of the jewels in the crown of our region. Please don't tell us that it resembles Corsican figatelli... It's got nothing to do with them. It's a bit like comparing the sea to Lac de Montbel.
Les taillous
Speciality of potatoes, local ham, eggs and salad. Simple, good and efficient.
Cheeses
They come mainly from the Couserans region, and are pressed uncooked cheeses made from raw cow's, ewe's or goat's milk, or a clever blend of different milks. The best-known names are Bamalou, Bethmale, Moulis, Rogallais..
Bethmale is a French cheese from the Ariège Pyrenees. According to local legend, the first bethmale dates back to the time of the Moors in the 14th century. It's a pressed, uncooked cheese made from cow's milk. It is excellent from April to November, after maturing for 5 to 6 months. Daily brushing gives it an orange rind and a smooth, slightly sweet-tart paste.
Moulis is made from ewe's, goat's or cow's milk. Its best tasting period is from May to October, after a 6-month maturing period, but it is also excellent from March to December. Moulis vache tommette is a small cheese made from cow's milk.
Rogallais is a pressed, uncooked cow's milk cheese. Ripened for 3 months, it has a natural rind with autumnal colors and light mottling, and is creamy and airy.
The sweets
The most distinctive and delicious desserts are croustade (with apples or blueberries), millas made from cornflour and wheat, and sweets called flocons d'Ariège. You'll also find mountain honeys: made from rhododendron, mountain plants and flowers, these honeys come in a wide range of flavors and are excellent for your health.
To drink!
Mineral watersrales
Montcalm regional mineral waters. The spring water draws its purity from the small town of Auzat. The water, which can be described as oligo-mineral, rises 1,100 m above the valley. With very low mineral content and virtually no nitrates, it is suitable for everyone to drink, and is ideal for preparing baby bottles.
Eau neuve" Ô9 is the latest addition to the Ariege water range. A first in France, the packaging is made of cardboard. A huge factory integrated into the landscape and 100% eco-responsible.
Wines
Once upon a time, four olibrius set out to revive the vineyards of the Ariège. The absurd idea made many people laugh. Mazette, but Ariège wine was the infamous piquette served by the side of the road to Toulousans who "climbed up to the Pas" and drowned in fresh water because it was so good... It was also known as "petit vin". Winegrowing in the Ariège had completely disappeared following the national phylloxera epidemics at the end of the 19th century. This was to misunderstand the history of Ariège wine, which since 971 has graced the tables of the courts of the kings of France and made the bishops of Pamiers rich. But let's get back to our fantastic four, who in 1998 replanted traditional grape varieties and, through hard work, passion and oenology, resurrected the Ariège nectar to offer us top-quality wines, some of them organic. Our wines are recognized and appreciated by the greatest gastronomic guides, and no-one sneers at them any more.
Georgette d'Or Academy
The Académie de la Georgette d'Or has existed since 2018, taking over from the first competition created in 2010. It is made up of 11 members from all walks of life, including chefs and journalists, who all have in common that they are true epicureans. The Académie de la Georgette d'Or's motivation encompasses gastronomy in all its dimensions, as well as tourism and heritage. Above all, it rewards the quality, innovation and diversity of restaurant professionals in 4 categories: Gastronomic and Inventive Cuisine, World Cuisine, Table de cuisine traditionnelle, Bistrot and Brasserie. The mission of the Académiciens is to promote and recognize the quality and authenticity of local products, as well as to evaluate and judge their enhancement by restaurant professionals who respect the "Georgette" spirit, which has become their symbol.
But what is Georgette?
It's a hybrid piece of cutlery, part fork, part knife, part spoon. This aesthetically successful all-rounder slices, spreads, picks and picks. Cut from thick, food-grade stainless steel, La Georgette is available in a range of finishes. This year sees the arrival of Le George: a prehistoric double-edged knife!
