Gastronomical delights in Béarn

• Food & drink photos

Geographical location

Béarnais Gastronomy

Béarnais gastronomy tells the story of the region, its history, and easily adapts to different tastes. In Béarn the tradition of ‘eating well’ and ‘living well’ is age-old. In fact it has been written in stone in the stone of the portal to the Oloron-Ste-Marie cathedral. In the 18th century, Paris considered that the pork from Béarn was the best in the kingdom. Salted or preserved meat has become the symbol of Béarnais cuisine where fine goose fat has always been preferred to oil.

The Garburades

There are many delights to tempt the palette here in the Béarn. Perhaps the most typical dish to found at the start of any menu is the hearty soup Garbure. Every housewife has their own recipe for what is basically a chunky vegetable soup.

However any Garbure worth its salt begins with a good goose or duck stock and usually contains some preserved duck or goose, cabbage, potato and haricot beans. Villages often stage their own ‘Garburades’ or competitions to find out who can produce the best tasting soup.

Gastronomy of the Valley

The region also boasts fine ‘charcuterie’, indeed one of the best producers of such delicacies exists right here in the Sarrance. The Boucherie Castigneau is famous throughout the valley for its excellent sausages, black puddings, pates and terrines. Gastronomically this area is also influenced by Spain and the Basque country.

For example ‘Poulet Basquaise’, a chicken cooked in a rich red pepper and tomato sauce and made deliciously piquant with ‘Espelette pepper’, is often on the menu at Fountains Of Escot. Our local restaurant, the Auberge of Sarrance, is a mere two minutes away offering a variety of menus from €13. You might like to try the chef’s speciality of beef, duck or seafood barbequed over Armagnac.

Wines of the Region

Wines of the region include the sherry like Jurançon which is primarily drunk as an aperitif with foie gras. Madiran, a robust red, often accompanies main courses whilst Rose is very popular as a table wine. All the great wines of Bordeaux are readily available.

The chateaux and caves that produce Jurançon are a short drive away in the hills between Oloron and Pau. When speaking of wine one inevitably thinks about cheese and of course here in a pastoral valley local cheese made either from sheep, cow or mix milk can be found everywhere.

Fresh Local Food

If you wish to shop for fresh vegetables and regional products there are good markets in Oloron on a Friday morning, Bedous on a Thursday morning and during the summer season in Etsaut on a Sunday morning. Fresh baguettes, croissants and superb patisserie are available at the Auberge of Sarrance or the bakers in Asasp and Bedous.

Fountains Of Escot Menu

Breakfasts, at whatever time you wish, are always available at Fountains Of Escot. Evening Meals «Table d’Hôte», which literally means at the table of the host, can be arranged on request and we can always try to use seasonal and local products in my recipes