LINK to Wiki on Gascon Cuisine

Old Map of Gascony 

Newer map of Gascony

Above are recent maps of France and the most recent modern day map with 12 regions
According to Wiki, 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 Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains more dishes that are simmered or cooked in butter. The long life expectancy of Gascons, despite a rich diet, is a classic example of the French paradox.Regional products like duck fat and duck foie gras, salted ham, and the famous mild chilli (pepper) of Gascony. Common condiments are Bezolles mustard, garlic, onion and persillade (herb and garlic mixture). Use on steaks roasts and grilled foods.  
Persillade is the culinary term for a chopped mixture of garlic and parsley, usually in equal parts by volume. The root of the word is persil, the French word for parsley.  Simple to make, but a common ingredient in many dishes, it is often included in a sauté cook's staples. It can be added early in a dish for a mellow flavour, added at the very end of the cooking to provide a garlicky jolt, or even used raw as a garnish.
LINK to Persillade recipe LINK to second Persillade...