Top 10 culinary specialities in Toulouse

According to Le Parisien, “La Ville Rose” is the 4th best place to eat in France. Toulouse’s specialities, bursting with sunshine, are each more delicious than the last. Just like the whole of the Occitanie region, renowned for its rustic terroir and its dishes that are rich in every way. Toulouse is the capital of this epicurean region, a gourmet paradise where the art of the table and shared moments are rigorously cultivated by its inhabitants.

At a typical Toulouse banquet, you’ll find charcuterie galore. At the centre of the table, poultry of course, and lots of it! Divinely roasted or simmered, depending on your hosts’ family recipes. There will also be a fine foie gras from the South-West (how could we forget this speciality from Toulouse), the magret. For carnivores, there are other meats such as lamb and veal from the nearby countryside. In short, everything you need to leave the table satisfied and ready for a siesta!

The culinary talents of the people of Toulouse are not lost on anyone, thanks in particular to their unmissable specialities, such as Toulouse sausage and the famous cassoulet. However, many of Toulouse’s culinary delights have been kept under wraps… It’s up to you, gourmet travellers, to discover them with your fork – the best is waiting for you!

What to eat in Toulouse Our selection of 10 of Toulouse’s culinary specialities

Did you know that cachou lajaunie is a local sweet? These black squares with liquorice are named after the pharmacist who created them in 1880. The little yellow box that holds them, recognisable among 1000, has remained unchanged ever since! Still popular despite their great age, over 3 million boxes are sold every year in France.

1. goose foie gras

Compared with duck foie gras, which is more widely consumed, goose foie gras is more refined and less strong in flavour. As a starter, it can be served with a salad and a fig – the perfect way to whet your appetite!

2. Toulouse sausage

Tasting one of France’s most famous sausages in its home town gives it an even more special flavour! Toulouse sausage is a large pork sausage. It can be prepared in a variety of ways, often pan-fried or baked au gratin, and can be served with potatoes with thyme, for example. Toulousans use it in all kinds of sauces, so they can eat it all year round.

3. Cassoulet Toulousain

Cassoulet de Toulouse is made with white beans, onions studded with cloves, carrots, lamb, mutton, duck confit and Toulouse sausages. All gratinated with breadcrumbs. The recipes for Castelnaudary and Carcassonne differ slightly, with lamb instead of sausages in Carcassonne. Try them all and make your choice!

4. Chicken à la Toulousaine

Roast chicken is a very popular dish in France. Each region has its own little secrets for sublimating it with local flavours. And Toulouse is well placed in the race for the best recipe! Chicken à la toulousaine is one of the tastiest, as it is stuffed with sausage meat (from Toulouse, of course). A few olives accompany the star of the dish, along with large cloves of garlic to add character. Just imagine the aroma when it comes out of the oven!

5. Duck alicuit

Here’s a good Toulouse grandmother’s stew, just the way we like it. Originating in the countryside, duck alicuit is now an emblematic dish in the gastronomy of the Ville Rose. You’ll find it in most restaurants serving traditional cuisine. It’s made from the least noble parts of the duck, i.e. the wings and neck. Don’t dwell too long on this less attractive aspect, because it’s well worth the effort.

6. Apple crumble

This round, fruity cake is a delicious variation on the Tourtière. Its interior is brimming with cooked apples, making it as comforting as it is delicious. As you’ll see, apple croustade is very simple. The Toulousans make it from puff pastry (or shortcrust pastry), sugar and apples. Nothing more, nothing less! You’ll be delighted to try it after a typical local menu, for a sweet but light touch.

7. Gâteau du Fénétra

This almond, candied lemon and apricot cake is typical of the Toulouse region and is traditionally eaten during the Grand Fénétra festival. This folk festival is held every summer in Toulouse, and has its origins in the Roman Festival of the Dead.

8. Toulouse violets

Handmade by crystallising fresh violet flowers in sugar, these sweets are an emblematic speciality of Toulouse. You can tell from the fragility and small size of the flower buds just how meticulous the preparation is. The preparation follows the seasonality of the flowers, which are freshly picked when ripe in March and then coated in sugar. There’s something addictive about the inimitable aroma of the violet, don’t you think?

9. The capitol brick

Toulouse owes this flaky sweet, which has become a firm favourite, to the Nougalet chocolate factory. In 1951, the confectioner’s developed a sweet that was a reference to the terracotta fairground bricks. Faithful to the original recipe, the bricks are filled only with praline (almonds, hazelnuts, sugar and a hint of vanilla). The Brique du Capitole and its distinctive crispiness are the result of 100% Toulouse know-how. So watch out, food lovers, if you try the Pavé du Capitole, you’ll love it!

10. Wines from the Toulouse region

photo credit pixabay

The vines of the Toulouse region are unique in that they are grown on limestone and sandy soils, giving them a unique flavour. Most of the wine produced here is red, although some of the region’s rosés are also worth a visit. White wines should be drunk young and chilled.

There’s no shortage of culinary delights in the capital of the Occitanie region, so these 10 culinary specialities should be added to your list during your stay in the city of Toulouse – your taste buds will thank you!