A spicy veal stew with Espelette pepper, onions, and sweet peppers. The meat is finely chopped, not minced — traditionally eaten during village fairs. ¹⁾

A whole hen simmered in broth with vegetables and bone marrow, sometimes served with a garlic-based sauce called sauce béarnaise (yes, it originated here!). ²⁾

A cured ham aged in the salty Atlantic breeze. Often served thinly sliced, sometimes marinated with piment d'Espelette. ³⁾

A rich mushroom gratin using wild porcini (cèpes), garlic, and cream, baked until golden and bubbling. Woodland decadence. ⁴⁾

Not to be confused with the Auvergne version — this is a potato and black truffle sauté, often enriched with duck fat. Simple but luxurious. ⁵⁾

A delicate pastry pie made with paper-thin layers of dough and apples, often flavored with Armagnac or prune brandy. Traditionally spun by hand! ⁶⁾

A thick soup of cabbage, confit duck, white beans, and root vegetables. More a stew than a soup — perfect for snowy mountain days. ⁷⁾

Pork loin cooked with tomatoes, onions, garlic, and Espelette chili, embodying the Basque love of color and heat. ⁸⁾

Shredded duck slow-cooked in its own fat, then potted and served on crusty bread. Rich, spreadable, and immensely satisfying. ⁹⁾

Snails simmered with white wine, ham, garlic, and herbs — Charente's countryside version of escargot, packed with flavor and local pride. ¹⁰⁾

Small caramelized pastries with rum and vanilla, soft inside and crispy outside. Originally made by nuns using leftover egg yolks from winemaking. ¹¹⁾

Mussels cooked in a saffron-cream sauce, with hints of white wine and shallots — a luxurious Atlantic coastal specialty. ¹²⁾

A beef steak from the prized Limousin breed, known for its tenderness and deep flavor. Often simply grilled and served rare. ¹³⁾

Duck breast seared and deglazed with red Bordeaux wine, sometimes with a cherry or grape glaze. A marriage of meat and wine. ¹⁴⁾

A garlic soup thickened with egg whites and served over stale bread. Rustic, healing, and deeply French. ¹⁵⁾