The fenetra is a Toulouse-only almond and citron pastry of a meringue base topped with apricot jam, candied citron and ground almonds. Reservations recommended in season.
Where to eat it: 3 restaurants across 1 city.
The fenetra dates to the medieval Toulouse fair of the same name held around Toussaint (All Saints). The pastry combines almonds (a southwestern crop), apricot jam (preserved summer fruit) and candied citron. The recipe nearly disappeared in the 20th century and was revived by Toulouse patisseries in the 1990s. La Bonbonniere and Maison Pillon are the modern reference makers.
Common allergens: Gluten, Egg, Tree nuts
Tip from the editors. Use real candied citron (not orange peel) for the canonical Toulouse flavor. The meringue should still be slightly soft when set.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Maison Pillon on Rue Ozenne is the canonical Toulouse patisserie and chocolatier since 1967, famed for crystallised violet candy and the cachous de Toulouse.
Tip: Pick up violet candies and cachous de Toulouse for souvenirs; the apple croustade is the patisserie pick.
Worth the queue: Bonbons a la violette de Toulouse
La Bonbonniere on Rue Lapeyrouse is a long-running Toulouse patisserie and chocolate shop with house-made saint-honore, eclairs and chocolate truffles.
Tip: Closed Sunday and Monday; the saint-honore and the lemon tart are the canonical Sunday-skip orders.
Worth the queue: Saint-Honore
La Boulangerie Saint-Georges on Place Saint-Georges has stood since 1840; since 2005 baker Francois Le Galo runs it and the shop is on the 100-best list.
Tip: Over twenty bread varieties plus pastries and made-to-order sandwiches; the pain de campagne is the canonical buy.
Worth the queue: Pain de campagne au levain
More cities are in research. Want fenetra de toulouse covered somewhere specific? Tell us where you want to eat.