photo credit: curebybacon.wordpress.com

photo credit: lesfoodies.

A dish that has actually originated from Languedoc and Provence, however it is found all throughout the Southwest. Brandade de morue is greatly appreciated by fish lovers! It is a mix of potatoes, olive oil, and cod fish. Find the recipe here.

3. Cannelés Bordelais
After living in Bordeaux, I can wholeheartedly tell you that cannelés are a huge hit. It is a simple vanilla and rum pastry that creates a little piece of dessert heaven. You will only find the best of the best in Bordeaux itself (the most delicious cannelés are at the Sunday markets!) Find the recipe here.

4. Cassoulet

photo credit: allies.fr

Mathieu LOVES cassoulet. It originates from his area of Toulouse, as well as Carcassonne (both are cities worth visiting). A variety of meats can be used in cassoulet such as goose, duck, pork, or beef. As long as it's cooked with white beans you are good to go! Find the recipe here.

 5. Poulet Basquaise

photo credit: actualities.brithotel.fr

6. Les Cèpes

photo credit: foie-gras-godard.fr

The best place to find les cèpes, a type of mushroom, are in the Dordogne region and the Lot-et-Garonne region. They can be cooked in olive oil with some salt to taste and voilà, they're done! Unfortunately for anyone not visiting the country, there is no way to make this one.

7. Magret de Canard

photo credit: dianeyoon.wordpress.com

Duck is such a big part of the Southwestern food culture. You will see duck farms EVERYWHERE. If this is a food that sparks your appetite, then it is the best region of France to find it. Magret is a filet coming from the chest of the duck, cooked fairly rare. Find how to cook the duck breast here.

8. Pain Perdu

photo credit: hervecuisine.com

Pain Perdu translates to "lost bread." Why? Because the stale bread, once lost and alone, has now found its way to our stomachs again! The French do not cook "french toast," like we do. It is not meant to be doused in syrup, nor smothered in Nutella. However, adding a little ice cream on the side is acceptable (and delectable!). This dish should be eaten as DESSERT in the Southwest; so if you are out to find pain perdu for breakfast, you better expect some crazy looks! Find the recipe here.

9. Pot Au Feu

photo credit: matvpratique.com

photo credit: seriouseats.com

There is no better place to go than the Southwest of France if you are looking for foie gras. It is a a delicacy of the country, who is the top producer in the world. Foie gras is better known as duck liver, and can be cooked or made into a pâté. It begins with the feeding of the duck, so your best bet is to head to France to find this one!

11.Tourin

photo credit: chefdamien.750g.com

Tourin is simply known as garlic soup, and is another easy, do-it-yourself French plate. I'm considering making this one myself because it is making me über hungry. Find the recipe here.

12. Tourtière Aux Pommes

• light brown sugar: cassonade/sucre roux --I generally buy the Daddy brand. It is unrefined, pure cane sugar. AKA the real deal.
• packed brown sugar: betterave sucrière/la vergeoise --You will mostly only find these at big supermarkets like Carrefour, Auchan, and E.Leclerc

• baking powder: levure chimique: found in the baking aisle. They come in mini packets and in my opinion are the best option.
• baking soda: bicarbonate de soude--found in the cleaning aisle or at the pharmacy. I never use this because I find that it gives a strange taste. Even when the recipe calls for baking soda I use levure chimique. 

• Crisco: graisse végétale--I use Planta Find Doux found at the supermarket. It looks a bit like a case of margarine but it works just fine. This is one, however, that I suggest ordering online because there's nothing that compares to the consistency of it. 

• for solidification: crème fraîche epaisse. It's what I use for cakes such as tiramisu to create a solid layer. The literal translation is thick heavy cream.
• as a liquid: crème fraîche.