Gascony prior to the French Revolution

Acquitane

MIDI-PYRENEES

BASQUE COUNTRY IN SPAIN AND FRANCE

The cuisine of Gascony is one of the pillars of French cuisine. Its originality stems from its use of regional products and from an age-old tradition, typical of the Acquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat. Soups:  The most famous Gascon soup is Garbure which is a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
                                                                          
LINK to Jacques Pepin's version of Garbure soup
Entree:  Foie gras is a popular and well-known delicacy in French cuisine.

I didn't include any link(s) because there are many importers on line where you can purchase.
Entree:  Bayonne Ham or Jambon de Bayonne (aka French Proscuitto) is a cured ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basque Country (Basque Country is made up of several areas in Northwestern Spain and Southeastern France) and Gascony. 

Again, no r...