A semihard, strong wheel of sheep’s milk cheese with small holes spread throughout the pâté and a natural rind from Aquitaine.
A wheel of salted cheese made from the milk of Manech ewes in Aquitaine. Almost all cheeses are made and eaten locally. They come in three sizes and have an orange rind. (AOC-1980).
A Béarnaise onion and garlic soup with a little goose fat. Variations include the addition of tomatoes, broad beans (US: fava beans), leeks, cheese. The soup is served by pouring onto slices of bread.
A heavy soup of boutifare, a black pudding (US: blood sausage). of bacon and herbs, bacon, leeks, carrots and potatoes.
