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Pau Béarn Pyrénées, special gastronomy

Jurançon, Madiran, Salies-de-Béarn salt, beans, Pyrenean milk lamb, Blonde d’Aquitaine, Black pork, trout and Pyrenean salmon… From farm to plate there is only one step !

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Good products make the heart of our territory beat

The Bearn territor

The first French producer of sheep’s cheese, Béarn Pyrénées is also the second largest producer of foie gras in France. Simmer a mild climate, a well-rooted land culture, reputed culinary traditions, love of work well done and you get treasures to taste. The fertile lands and waterways of the Pyrenean foothills offer many sweets and specialties as the seasons go by.

Let yourself be amazed by the garbure, the legendary hen in the pot, the real foie gras, the many deli meats and salting of local producers and restaurateurs. Enjoy the excellent and juicy peach Roussane with the purplish color and the yellow flesh stained with red, the Apple Pérasse of Gan and nay or the salt of Salies-de-Béarn whose biggest toques are fond of its ability to exalt the taste of meat.

Jurançon « wine of King, King of wine”

Made famous by the baptism of Henry IV, it was the wine of the great ceremonies of the House of France. Today it is a vineyard of 1300 hectares at the gates of Pau, whose white, dry and fluffy wines are found on the largest tables. Wine of prestige and feast, it seduces of entry and never forgets when one tasted it. The golden color and sweet taste of Jurançon wine goes perfectly with foie gras and local cheese.

Emblematic dish of Béarn

Emblematic dish of Béarn, the hen in the pot was made famous by Henri IV, anxious that each of his subjects had meat on his plate at least once a week. This is a chicken that has simmered with several vegetables : carrots, turnips, leeks, onions and cloves.

After the chicken in the pot, the garbure. This typical Bearn dish is a soup combining vegetables and meats. Made of simple products and of good quality, it embodies the conviviality.

The British company on holiday in Pau in the nineteenth century, we left for it “La Paloise”, a béarnaise sauce with mint.

In the range of sweet flavours, you have to taste the honey of the Pyrenees, the pastis of Amélie (vanilla brioche), the Russian, the Garfou, the wonders, the Lou crespet (Carnival doughnut), the cake on the spit… There are a thousand and one ways to taste it: in one of the many restaurants Pau in the halls of Pau, on one of the markets of the region, in a caseta (a Bodega), or who knows, at the table of a family Béarnaise!

Jambon de Bayonne : IGP made in Béarn Pyrénées

Since October 1998, Bayonne ham has benefited from Protected Geographical Indication (PGI). The IGP officially guarantees the origin of products that have a history and a tradition in their soil, it is a sign of quality and origin. Traditionally salted and dried in the Adour basin thanks to a climatology served by the South wind, the famous Bayonne ham was once called “Pyrénées ham”. The headquarters of the Bayonne Ham Consortium is located in Arzacq-Arraziguet.

AOC/AOP made in Béarn Pyrénées

Béarn is a wine appellation whose wines are produced in the Béarn wine region. Its terroir benefits from an oceanic climate with mountain influence and calcareous soils and flyschs from the Pyrénées. Béarn has the French label AOC (Appellation d’Origine Contrôlée) and the European label AOP (Appellation d’Origine Protégée). Béarn wine can be produced in red, white and rosé.

Madiran and Pacherenc wines

This is the secret part of Béarn that unfolds to the east of the Gave de Pau. It is discovered at the start of Pau, in the medieval city of Lescar which houses the Notre Dame Cathedral, a masterpiece of Romanesque art. Further north, the road leads to Morlanne and its fortified castle at the request of Gaston Fébus, count of Foix, Viscount of Béarn. A few kilometers away, the arenas of Garlin are one of the few places of taurine traditions in Béarn which presents in the beautiful season novilladas and Dutch races. A little further to the East, the castle of Mascaraàs, classified as a historical monument, testifies to the wealth of this territory known also for its many Romanesque churches. On the same land are the vineyards of Madiran and the Pacherenc du Vic-Bilh, companion of foie gras and desserts. Take the Lembeye road to the village of Montaner and visit its 40m tall Dungeon that overlooks the countryside before returning to Morlaàs. This ancient capital of Béarn is worth the visit for the Romanesque church Sainte Foy, witness of the past greatness of the city. Take the opportunity to take a break on the shores of Lake Gabas, overlooking the Pyrenees. Many mountain lakes such as Aydie, Cadillon, Bassillon, ponds and rivers make this country an ideal place to practice fishing and hiking in a landscape where green and gold mingle. Here, the terroir has character!

Local producers, short distribution channels

Pau Bearn Pyrénées is full of local markets, distributors specializing in “bio”, AMAP, short wireline… This territory has developed like no other, an important network of privileged places favourable to meetings and exchanges between producers, local artisans and consumers.

38 AMAP in Béarn deliver 2,600 families

Annual amount of deliveries: over € 3 million

115 producers out of 160 are in organic farming

Producers located within a radius of 80 km from the delivery location

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The new Halles de Pau

The heart of Pau life, an economic hub and meeting place, the new Halles are a popular success that benefits the entire city center. The space dedicated to the stalls, on two levels, is innovative: in addition to being able to shop in a restored historical setting, to have access to the local producers, it is possible to taste directly on the spot the fresh products and to eat all days from Tuesday to Sunday.

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