Discover Pau Pyrénées
Benefit from an exceptional, quality of life
Pau Pyrenees & its gastronomy !
Its fertile land and the streams and rivers of the pyrenean foothills provide treats and specialities throughout the seasons : foie gras, beans grown up maïze stalks, black pig, suckling lamb, goat kid meat, migratory pigeon, Roussane peaches from Monein, Pérasse apples from Gan and Nay, Fario trout, salmon from the Gave, salt from Salies-de-Béarn, the wines of Jurançon and of Madiran, Pyrenean cheeses, greuil (product of sheep whey)... The golden nuance and sweetness of a Jurançon wine are found to be in perfect harmony with foie gras or local cheese.
Emblematic dish of the Béarn, the « poule au pot » (boiled chicken with vegetables) was made famous by Henri the IVth, through his concern that each of his subjects should have meat to eat at least once a week. The British colony of winter visitors in Pau in the XIXth century, left in bequeath the « Paloise », a béarnaise sauce with green mint. The Garbure is a soup of peasant tradition based on vegetables and duck or pork confit. On the sweet and dessert side, here are the musts to be tasted : Pyrenean honey, pastis d’Amelie (brioche with vanilla), Russe (almond and praline dessert), Garfou (brioche in the form of a beret), « merveilles » (small local donuts), « Lou crespet » (carnaval donut), gâteau à la broche (gateau cooked on a spit)...