Ariegein the heart of the Pyrenees, is a country of mountains, lakes and rivers, protected within the framework of a regional natural park: the peak of Estats which culminates at 3143 meters of altitude, the peak of Montcalm, the mount Valier, passes well known to Tour de France riders, valleys such as that of Isard and the glacial cirques, in particular that of Anglade, offer spectacular scenery. Ariège is also an ancestral territory, since many traces dating from the prehistory are visible in the caves of Niaux, Bédeilhac and Lombrives. And of Faith at Mirepoixof Saint-Lizier at Montsegurcastles and churches also bear witness to a very rich cultural and historical heritage.
Ariège cuisine has a number of specialities, prepared from local Pyrenean products. Charcuterie is a big part of it, dating back to the time when every family “raised pigs”: hams, liver sausages, black pudding and smoked bacon. Geese and ducks are also honored in this gastronomy, as well as trout. We enjoy rouzolaof mounjetadoofazinat and of tailorbut also of benthmala cheese made using a very old method, and Millas for dessert.
Let’s go to Ariège to discover these specialties in “The Gourmet Stage”: Loic Ballet receives Cecile Duponteditor-in-chief of the weekly The Ariège Gazetteand Geraldine Portolleschef at the table Le Clos Cathalain Saint-Paul-de-Jarrat, near Foix, where she offers feminine cuisine, with flavors of the region and the vegetable garden. Jason Lacube is a breeder of Gascon cows, and he introduces us to the local restaurant-boutique, The Lacube Housewhich he opened in the village of Les Cabannes to promote good local products on a short circuit. Christian Gimbredefrom gourmet milltells us about the milla, the bush and the traditional method used for centuries to make bethmale, a 100% Ariège cheese.
Nathalie Helal, historian of gastronomy, presents “The gourmet stage on the road to the Tour”. For this stage of the women’s Tour de France, she tells us the story of the munster and that of Pretzel.