The specialties of the Ariège
The azinat
The "national" dish, cabbage and potato stew, accompanied by ham, cooked liver sausage and other pork products. A rich dish par excellence which must be accompanied by its rouzolle, a kind of stuffing, cooked over a very low fire and regularly turned over. Originally, the azinat was a unique dish. The meal began with a vegetable broth in which pieces of rouzolle were soaked, and then the dish itself, the pork, was attacked in all its variants. History does not tell us what the dessert was.... but everything is good in the pig.
The duck confit
A typically southern and "southwestern" dish. Duck confit is suitable for all diets because it is a light dish. How can you say that? But good people, duck is light! The proof? It floats and flies...
Foie gras
From confit to foie gras, there is only one step. And the Ariège foie gras can proudly compete with those of our friends from Gers and Périgord... Moreover, the members of the Confrérie du Foie Gras de Mazères are not mistaken.
The hypocras
In the Middle Ages, the Crusaders celebrated Hypocras for its tonic virtues for the body and the spirit. Remaining faithful to the authentic medieval recipe, the Séguéla family of Tarascon-sur-Ariège has brought back to life this drink that was once on the royal tables. Until the 18th century, the finest gourmets (Gaston Fébus, Henri IV, Rabelais and Louis XIV) appreciated this precious beverage composed of delicate ingredients: cinnamon, cardamom, cloves, rose petals, ginger, brought back from the East. In its beautiful brown color, this 100% natural elixir can be enjoyed chilled as an aperitif or as a dessert wine. It goes perfectly with our cheeses and foie gras.
The mounjetado
Originally a dish of beans cooked with leftover meat, it has now become a festive dish with pork and duck. It is THE cassoulet of the Ariege, traditionally cooked with cocos from Pamiers (originally with beans). Each village or hamlet must make annually mounjetade.
The liver sausage
It can be from Foix, of course. Very often dry and more rarely fresh, to grill. This sausage with a unique taste is a jewel of our department. Do not make us the affront to say that it resembles the Corsican figatelli... It has nothing to do with it. It is a little like comparing the sea to the lake of Montbel.
The taillous
Specialty of potatoes, local ham, eggs, salad. Simple, good and efficient.
Cheeses
The Bethmale is a French cheese originating from the Ariège Pyrenees. According to the legend of the region, the first bethmale, would date from the occupation of the Moors, in the 14th century. It is a cheese made from cow's milk, with uncooked pressed paste. It is excellent from April to November, after a maturing period of 5 to 6 months. A daily brushing gives it an orange rind enclosing a creamy, slightly sweet and sour paste.
Moulis is made from ewe's, goat's or cow's milk. Its optimal tasting period is from May to October after a 6-month maturing period, but it is also excellent from March to December. There is also the Moulis vache tommette which is a small cheese made from cow's milk.
The Rogallais is a cheese made from cow's milk, with uncooked pressed paste. It is matured for 3 months, the rind is natural with autumnal colors and slightly spotted, it is creamy and airy.
The sweets
The most outstanding and delicious desserts are the croustade (with apples or blueberries), the millas made of corn flour and wheat and also the sweets: the flakes of Ariège. You will also find mountain honeys: from rhododendron, plants and mountain flowers, the honeys from here have very diverse flavors, and are excellent for the health.
To drink!
Mineral watersrales
The regional mineral waters of Montcalm. The spring water draws its purity from the small town of Auzat. A water that can be described as oligo-mineral, resurfaces there at 1,100 m above the valley. Very low in minerals and practically free of nitrates, it can be drunk by everyone and is suitable for preparing baby bottles.
The "new water" Ô9 is the latest water from the Ariège. A first in France, the packaging is made of cardboard. A huge factory integrated in the landscape and 100% eco-responsible.
Wines
Once upon a time, there was the story of four olibrius who set out to revive the Ariège vineyards. The crazy idea made many people laugh. Mazette, but the wine of Ariège, it is the infamous piquette which one served, at the edge of the road, to the Toulousans who "went up to the Step" and which one drowned in fresh water so much it was good... It was also called the "little wine". The wine culture of the Ariège had completely disappeared following the national epidemics of phylloxera since the end of the 19th century. This was a misunderstanding of the history of Ariege wine, which since 971 has graced the tables of the courts of the kings of France and made the bishops of Pamiers rich. But let's get back to our four fantastic people, who in 1998 replanted the traditional grape varieties and by dint of hard work, passion and oenology have resurrected the Ariège nectar in order to offer us high quality wines, some of them organic. Our wines are recognized and appreciated by the greatest gastronomic guides and no longer make anyone sneer.
