10 Best Local Dishes from Toulouse

As the name suggests, la saucisse de Toulouse (Toulouse sausage) is the speciality that originated from the city. This pork coarse sausage, about 3 cm in diameter and sometimes sold in a swirl, is very popular in Toulouse and all-around France. It is commonly served as part of cassoulet, but also on its own – grilled on a barbecue or fried on a pan.

You can find excellent Toulouse sausage in local markets and supermarkets. Select the Red Label product to enjoy a better quality. Note that this sausage does not require any sauce, as it is naturally flavoured with pepper, salt, and garlic.

When you stay in Toulouse, you should try cassoulet, among the region’s most iconic dishes. The recipes vary but the usual ingredients include white meaty beans, pork meat, duck confit, pork belly, lamb neck, breast, and of course, Toulouse sausage. All are cooked slowly and served hot in a bowl.

Cassoulet is a peasant dish, with a history that probably goes back to the Middle Ages. Its name is derived from cassole, a red clay pot in which traditionally it was cooked. Today it is part of the menu of many restaurants in Toulouse and neighbouring towns. Once you try cassoulet, don’t forget to select a glass of red wine to perfectly match this nourishing dish.

Poulet à la Toulousaine is a roasted chicken that’s special for its use of flavoursome Toulouse sausage that can be found in many local dishes. The chicken is stuffed with mixed Toulouse sausage – sometimes also with other types of meat – olives, garlic, and herbs. It is then drizzled with oil and cognac and baked in the oven.

You can try these juicy cuts of chicken in many restaurants in Toulouse – it is a perfect change from the classical chicken recipe. We recommend complementing your meal with some red wine.

Foie gras d’oie is a regional gourmet speciality. Made from the liver of a specially-fattened goose, foie gras d’oie has an exquisite taste. It is smooth, buttery, and rich. Traditionally, it is eaten for special occasions such as Christmas, but you can treat yourself to good-quality foie gras d’oie in local restaurants all year round.

You’ll discover plenty of varieties, such as salty, peppered, or truffled foie gras d’oie. Usually, it is served as a starter, accompanied with slices of gingerbread and fig jam, or onion chutney. It can also be pan-seared and eaten hot with a well-browned crisp on top.

The history of Brique du Capitole started in 1951 when the Nougalet chocolate and confectionery factory created lovely praline brick-shaped candies. They were to remind us of the history of the city made of red bricks. The traditional ingredients include sugar, almonds, hazelnuts, and vanilla. You can also find varieties with the violet flavour.

The bonbons are a bit hard to bite but give you some time and you’ll enjoy the crispy texture. Local shops sell Brique du Capitole from different producers in a variety of packaging, including the original cardboard boxes. Don’t forget to buy some extra ‘’bricks’’ – they’re excellent gifts for families and friends.

If you like soups, garbure will please your taste buds. It is a speciality typical of the Pyrenees highlands where peasants combined different vegetables and meats to create a nourishing dish. The popular local meal features green cabbage, potatoes, duck confit, dried pork, onion, and other ingredients.   

The rich taste of the soup is the result of the slow simmering of its components. The dish is served hot whatever the season, and it can be accompanied with slices of grilled pain de campagne (a white round loaf of country bread).

L'alicuit de canard means ‘’wings and necks’’ in the Gascon dialect. It was a traditional peasant stew made of duck wings and necks simmered for a long time. Since then, the dish has passed into the restaurants’ kitchens. The fact that the stew is made of low cuts of poultry does not make it less tasty.

It is commonly prepared with the rest of the duck, including necks, wings, offal, and gizzards. All are browned on a pan, bound with flour, moistened with white wine, and then simmered in broth with carrots, olives. The dish is often served topped with chopped parsley, with slices of toasted bread rubbed with garlic, and boiled potatoes.

Croustade aux pommes is part of the culinary landscape of Toulouse. This is a multi-layer, round-shaped apple pie that is difficult to resist. The lower part of the cake is puff pastry, covered with a sweet compote and caramelized big apple quarters. The apples are flambéed with Armagnac, and another layer of puff pastry comes on the top. The whole thing then goes into the oven.

Even if the traditional Croustade aux pommes includes apples only, some newer versions might include prunes interspersed with apples. The pie is often served with vanilla ice cream.

Although often associated with the nearby Tarn and Aveyron departments, the bougnette can be also found in Toulouse restaurants. These are large meatballs, around 10–15 cm in diameter, based on pork throat and belly mixed with eggs and breadcrumbs. They have a firm, crispy, and soft texture.

You can enjoy bougnette as a cold appetizer, served hot slightly sautéed in the pan or on the plancha, or baked in the oven. Bougnette can be eaten with a salad, steamed potatoes, or poached in a soup.

Le fénétra (Fénétra tart) is a traditional dessert from the Toulouse region. Its ancient origins go back to Romain times, and the recipe is passed from generation to generation. The tart is made of shortbread pastry, apricot jam filling, cubes of candied lemons, and a dacquoise (almond-based biscuit).

The refreshing flavours of the Fénétra cake make it a great option for a summer dessert. You can also buy it as a gift to your friends because the tart can be stored for several days at room temperature, and it’s easy to carry around.