A legendary slow-cooked white bean stew with duck confit, Toulouse sausage, and pork belly. There are fierce debates about which town makes it best — each with its own twist. ¹⁾

A creamy emulsion of salt cod and olive oil, sometimes with potato, originating in Nîmes. Served warm or cold, often spread on toast. ²⁾

A mind-blowingly stretchy mash of potatoes, Tomme cheese, butter, and garlic. Made with theatrical flair — a cheese-lover’s dream. ³⁾

A bright orange seafood pie filled with spicy octopus and tomato in a bread-like crust. A fusion of French and Italian fishing traditions. ⁴⁾

A sweet, yeasty bread from the Camargue, perfumed with orange blossom water and sugar — soft, airy, and completely unique. ⁵⁾

The king of blue cheeses, aged in natural Combalou caves, made from raw sheep's milk and veined with Penicillium roqueforti mold. A product of ancient limestone terroir. ⁶⁾

A hearty Pyrenean soup of cabbage, duck confit, ham bone, and white beans. Often eaten with a slice of stale bread soaked in broth — pure mountain comfort. ⁷⁾

Stuffed squid tubes with a mix of breadcrumbs, sausage, garlic, and herbs, simmered in tomato and wine — tender and full of Mediterranean spirit. ⁸⁾

A delicate apple pastry with layers so thin they resemble tissue paper. Soaked in Armagnac or brandy and baked golden brown. ⁹⁾

A peppery sauce made from onions, vinegar, and Bayonne ham, traditionally served with poultry like duck or goose. ¹⁰⁾

A lesser-known specialty of salt cod, walnuts, potatoes, eggs, and cream, born from old trade routes between Portugal and southern France. ¹¹⁾

Fun to say and even better to eat! These are vanilla-scented cookies sprinkled with sugar, originally made by hand by local women in Sète. ¹²⁾

A rustic stew made from tripe, pork, onions, and white wine, cooked low and slow — not for the faint of heart, but cherished in mountain villages. ¹³⁾

Tender veal medallions cooked and glazed with a luscious Roquefort cream sauce. Elegant and intensely flavorful. ¹⁴⁾

A spit cake cooked over an open fire — batter is poured layer by layer, creating a tree-ring effect. Usually made for weddings or festivals. ¹⁵⁾