Cartagena's Colorful Charm: A Journey Through History and Flavors
Cartagena
Browse by Cuisine
Restaurants in Pau
Showing 12 of 12 restaurantsTartare de thon
Au Bord de l'Eau / Pau (FR)
View Tartare de thonRaw tuna dish seasoned to taste.
Average Rating
Moules marinières
Au Bord de l'Eau / Pau (FR)
View Moules marinièresMussels cooked in white wine, garlic, and herbs.
Average Rating
Assiette de charcuterie
Au Bord de l'Eau / Pau (FR)
View Assiette de charcuterieSelection of cured meats and pates.
Average Rating
Axoa de Veau
le poulet à 3 pattes / Pau (FR)
View Axoa de VeauA traditional Basque stew made with veal, peppers (especially Espelette pepper), onions, and tomatoes.
Average Rating
Confit de Canard
le poulet à 3 pattes / Pau (FR)
View Confit de CanardDuck leg confit, a classic Gascon dish where the duck is cured and cooked in its own fat, resulting in a rich and tender…
Average Rating
Poulet Basquaise
le poulet à 3 pattes / Pau (FR)
View Poulet BasquaiseChicken cooked in the Basque style, typically with tomatoes, peppers, onions, and Bayonne ham.
Average Rating
Crème brûlée
Les Pipelettes / Pau (FR)
View Crème brûléeA classic French dessert that is likely offered at Les Pipelettes, due to its traditional French cuisine.
Average Rating
Magret de Canard
Les Pipelettes / Pau (FR)
View Magret de CanardDuck breast, commonly found on French menus and likely available at Les Pipelettes given its traditional cuisine.
Average Rating
Foie Gras
Les Pipelettes / Pau (FR)
View Foie GrasBased on online reviews, the Foie Gras is a popular and well-regarded dish at Les Pipelettes.
Average Rating
Crème brûlée
Le Mas Des Aromes / Pau (FR)
View Crème brûléeSeveral reviews explicitly praise the Crème brûlée as a very good dessert option.
Average Rating
Magret de Canard
Le Mas Des Aromes / Pau (FR)
View Magret de CanardMultiple reviews mention the Magret de Canard as a particularly tasty and well-executed dish. Duck breast is a tradition…
Average Rating
Foie Gras
Le Mas Des Aromes / Pau (FR)
View Foie GrasBased on reviews, their Foie Gras is highly recommended. It is considered a delicious and well-prepared dish.
Average Rating
Signature Dishes
Béarnaise cuisine is characterized by rich, savory flavors, often featuring duck fat, garlic, and herbs. Hearty, slow-cooked dishes are common, reflecting the region's agricultural heritage. The cuisine is known for its generous portions and emphasis on local, seasonal ingredients.
Garbure
A thick, hearty cabbage and vegetable soup, traditionally made with confit duck, ham hock, or other preserved meats. It's a staple of Béarnaise cuisine and often considered a meal in itself.
Poulet au Pot
A dish popularized by King Henri IV, consisting of a whole chicken boiled with vegetables like carrots, leeks, and turnips. It symbolizes a desire for prosperity and is a celebratory dish.
Confit de Canard
Duck legs preserved and cooked in their own fat, resulting in a rich, tender meat with crispy skin. It's a classic Béarnaise dish, often served with potatoes or beans.
Magret de Canard
Duck breast, usually pan-seared to a perfect medium-rare, showcasing the rich flavor of the duck. It's often served with a fruit-based sauce or vegetables.
Piperade
A Basque-influenced dish of sautéed peppers, onions, and tomatoes, often seasoned with Espelette pepper. It can be served as a side dish or as a base for eggs or meat.
Ossau-Iraty
A firm, unpasteurized sheep's milk cheese from the Pyrenees. It has a nutty, slightly sweet flavor and is often enjoyed with quince paste or fruit preserves.
Tourtière
A meat pie, typically filled with pork or other meats, and seasoned with herbs and spices. It's a popular dish, particularly during the winter months.
Local Tips
To truly experience the cuisine of Pau, venture beyond the restaurants and explore local markets, attend food festivals, and seek out authentic, family-run establishments. Embrace the slow pace of life and savor the rich flavors of the region.
Visit the Local Markets
Explore the local markets for fresh, seasonal ingredients and a taste of local life. The Marché de Pau is a great place to start.
Try the Local Wine
Pair your meal with a local wine from Jurançon or Madiran. These wines complement the rich flavors of Béarnaise cuisine.
Seek out Family-Run Restaurants
Look for smaller, family-run restaurants for a more authentic and personal dining experience. These establishments often use traditional recipes and locally sourced ingredients.
Be Prepared for Generous Portions
Béarnaise cuisine is known for its generous portions. Don't be afraid to share dishes or ask for a doggy bag.
About Pau
Nouvelle-Aquitaine
Food History
The cuisine of Pau and the Béarn region is deeply rooted in its agricultural history and geographic location. Nestled at the foot of the Pyrenees, Béarn has been influenced by both French and Spanish culinary traditions. Historically, the region relied on locally sourced ingredients like duck, pork, beans, game, and mountain cheeses. Poverty often dictated hearty, peasant-style dishes, emphasizing resourceful use of available ingredients. Royal influences from the Château de Pau, once home to King Henri IV, also contributed to a richer, more refined gastronomy.
Food Culture
Food in Pau and Béarn is more than just sustenance; it's a central part of the region's culture and identity. Meals are often shared family-style, emphasizing conviviality and connection. Local markets play a vital role, showcasing the region's agricultural bounty and providing a social hub for the community.
Family and Sharing
Meals are often large and shared family-style, emphasizing the importance of community and togetherness. Recipes are passed down through generations, preserving culinary traditions.
Local Markets
Local markets are a cornerstone of Béarnaise culture, providing access to fresh, seasonal ingredients and acting as a social gathering place for the community. Farmers bring their produce directly to consumers, fostering a strong connection between food and place.
Festivals and Celebrations
Food plays a central role in local festivals and celebrations, with traditional dishes often featured prominently. These events provide opportunities to showcase the region's culinary heritage and celebrate its agricultural roots.
Henri IV's Legacy
The legacy of King Henri IV continues to influence the region's culinary identity. His famous quote, "I want no peasant in my kingdom so poor that he cannot have a chicken in his pot every Sunday," reflects the Béarnaise emphasis on hearty, accessible cuisine.