Top 10 culinary specialities in Pau

The town of Pau in south-west France is a pretty little corner of paradise when it comes to outdoor activities. But did you know that it is also a leading region for gourmet food? Well, yes, there are plenty of typically French specialities to be found in this peaceful little town, far from the hustle and bustle of the city. Are you already tingling with anticipation? So are we! In the town of Pau, it’s mainly cheese that has pride of place, but that’s not all… We’re taking you on a culinary journey to (re)discover these dishes that are so emblematic of our sweet France.

What to eat in Pau

1. Foie Gras

That’s right! Foie gras originated in the north-west of France and is very popular in Pau. At the same time, it’s no secret. It’s an exquisite dish, often enjoyed at festive meals, where everyone agrees that it’s delicious. Foie gras is produced by rearing and fattening ducks, and can be eaten on fresh bread, leaving a sweet, savoury taste on the palate.

2. Ossau-Iraty

We’ve already told you about the cheese in Pau. Well, here’s Ossau-Iraty, a little cloud of creamy sweetness that’s sure to thrill your taste buds. This French, pressed, uncooked cheese is made from raw ewe’s milk (which is known to make a most exquisite beverage). You’ll find it all over Pau, as the recipe has been handed down from generation to generation.

3. Duck Magret and Confit

We mentioned foie gras above, but we couldn’t leave out duck magret and confit! Confit is the result of a very ancient method of preserving duck, and it’s always a pleasure to eat it! We recommend you try it with a few pan-fried potatoes (they go very well with duck), chips or a small green salad. Be careful, you might want a second plate!

4. Béarnaise Sauce

Pau is the capital of Béarn, and Béarn means Béarnaise sauce! You’re bound to be familiar with this sauce if you’re a meat lover: it’s made with a little soft butter, shallots, an egg yolk and a few herbs. It’s THE star sauce of almost every dish in Pau, and it’s easy to see why. One bite and you’re in heaven.

5. Poule Au Pot

This speciality of Béarn is also a cult dish in Pau. It’s basically a stew cooked in stock with a few vegetables thrown in for good measure. It is a royal dish, as its roots go back to the time of King Henri IV, a native of the town of Pau. It was his majesty’s favourite dish, and was also the main meal eaten by the inhabitants during times of famine.

6. Bayonne Ham

Yes, red meat! And it’s easily recognisable, thanks in particular to its flamboyant red colour that pierces our souls and makes our stomachs growl with desire. Bayonne Ham is a dish that melts in your mouth. In the town of Pau, shopkeepers generally like to cut it into thin slices, which accentuates its delicate yet refined side. A little salty, it’s the kind of meat that goes perfectly with all kinds of accompaniments: in soup, with rice, vegetables, a salad… Yum, we’re salivating already!

7. Trinxat

But what is it? Trinxat (a very special name) is a dish that originated in the mountains and quickly became one of Pau’s culinary specialities. It consists of mashed potatoes, ventrèche and cabbage mixed with pieces of smoked bacon. Everyone will agree that it is a delight, especially in winter when the cold sets in and our poor bodies and stomachs need something warm to cheer us up.

8. La Garbure

Here’s a cabbage stew you’ll want to try, don’t you think? It’s the perfect kind of dish to enjoy in the evening after spending the day sightseeing. Garbure is a well-balanced dish, cooked with your choice of vegetables. It varies from house to house, but in general you’ll always find cabbage, white beans, potatoes, goose confit and finely diced ham. This cabbage soup is a real treat for everyone who tastes it, and we’re sure you’ll be no exception!

9. Roast Pigeon

Pigeon meat is particularly tender and very popular in Pau. The heart and liver are used to make a highly flavoursome dish that leaves both a sweet and savoury note on the palate. Served with a few vegetables or slices of potato sautéed in duck fat, roast pigeon is one of the most popular dishes in north-west France, and one that all visitors enjoy.

10. Gâteau à la Broche

Here’s a cake like no other! The Gâteau à la Broche is very common throughout the Béarn region, and is an ancestral pastry with an aftertaste of vanilla and rum. The fresh butter used in its preparation tends to tickle our palates nicely, and we like to eat it with a good cup of hot coffee or tea. The unusual shape of the cake attracts curious onlookers, who are always delighted to eat it, because it’s so delicious.