Gascon cuisine
Gascon cuisine is the culinary tradition of Gascony, a fertile region in south-western France, now spread across Nouvelle-Aquitaine and Occitanie. It stands out for cooking with duck and goose fat and for regional products such as foie gras and salted ham.
History
Gascony is often described as one of the pillars of French cuisine. Its originality comes from a long-standing habit of cooking in fat, unlike the south of France, which favours frying in oil, and Normandy, which leans towards dishes simmered or cooked in butter.
The long life expectancy of Gascons, especially among the humbler classes, is often cited as a classic example of the French paradox, despite a rich diet.
Culture
Gascon table traditions centre on game birds such as larks and wood pigeons, and on coastal products such as oysters, eels and lampreys. Common wines include clarets, the tannic reds of Madiran and Bordeaux, and the sweet wines of Sauternes and Jurançon. At rural family gatherings, grilled chestnuts with vin bourru and roste, grilled bread rubbed with garlic, are still shared.