Gastronomy from Toulouse region:

- Aperitif: Floc de Gascogne (wine whose fermentation has been stopped by added armagnac)

- salade perigourdine (including smoked & dried duck breast, bacon i tærn, confit duck (gesiers and/or manchon) and foie gras). It would be better to have foie gras separately though for the wine.

- Salmis de palombe (kind of birdie roasted with a mashed-ham and armagnac flambed sauce)

- cheese (especially from the basque country)

- clafouti de pruneaux (cake with pruneaux marinated in armagnac and flavoured with "orange flower")

- Armagnac (as a change from the rather common cognac offered in the air)


Cassoulet is also nice but a bit too heavy in the air.
Wines: sauternes/Montbazillac/Pacherenc for the foie gras, Crozes Hermitages/Nuits Saint Georges/Saint Emilion for the Salmis de Palombe