Cassoulet: Toulouse's signature dish features white beans, duck confit, pork sausage, and breadcrumb topping baked until golden. Rich, hearty, and traditionally served in winter. Try at traditional bistros for authentic preparation.
Toulouse Sausage (Saucisse de Toulouse): This coarse-grain pork sausage is fresh (not smoked) and grilled or braised. Often served with beans or in pasta dishes. Available at markets and butchers.
Duck Confit: Tender duck slow-cooked in its own fat is a regional specialty. Served with potatoes or salad. Luxurious and deeply flavorful.
Foie Gras: Fattened duck liver is a French delicacy. Served seared as a main course or spread on toast as an appetizer. Fresh versions peak in winter.
Dinner Culture: Dinner starts around 7-8pm in France. Restaurants fill around 8pm. Lunch is the main meal (noon-2pm). Always greet servers with 'Bonjour' upon entry.
Wine Pairing: Regional wines from Gascony and Armagnac brandy pair perfectly with local dishes. Try local restaurants' wine recommendations. Meals often include wine or aperitifs.
Dining Tips: Tipping is not expected but rounding up or leaving 5-10% shows appreciation. Bread and water are free. Coffee after meals is customary.