Thecuisine ofGascony is one of the pillars ofFrench cuisine. Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains more dishes that are simmered or cooked in butter. The long life expectancy of Gascons, despite a rich diet, is a classic example of theFrench paradox.
The cuisine of Gascony is characterised by the use of regional products such as duck fat and duck foie gras, salted ham, and the famous mild chilli of Gascony. Common condiments are Bezollesmustard, garlic,persillade, and onion. The cèpe mushroom is frequently eaten;Tricholoma equestre was traditionally eaten but is now considered poisonous after several cases ofrhabdomyolysis were linked to its consumption. Larks and the common wood pigeon are commonly eaten game birds; theortolan, previously commonly eaten, has been a protected species since 1999. Coastal seafood includesoysters,peppery furrowshells,eel elvers,lampreys, andshad.
Commonly consumed wine includes clarets (rosés) and tannic reds, the most important beingBordeaux wine (cabernets andmerlot), but alsoMadiran wines (tannat andcabernets), the most tannic and well suited to the local food. Dessert wines, ideal with brioche, chestnuts and foie gras, are usually those local to Bordeaux (Sauternes and Béarn (Jurançon AOC et Pacherenc).Côtes de Gascogne andArmagnac are used in cooking, and to flavourtourtières.
Rural family gatherings will often include grilled chestnuts with a glass ofvin bourru (sweet and in the process of fermentation, sold with no cork), as well asroste, grilled bread, rubbed with garlic or withtjonque (a sauce made from the leftover juices of pan-fried duck).
