The violet candy of Toulouse is a crystallised Parma violet petal, sugar-coated to preserve the flower's perfume and colour. Booking essential at peak times.
Where to eat it: 2 restaurants across 1 city.
Violets were first cultivated in Toulouse from 1850 in the Lalande quarter, with 600 families growing 30 tons of cut flowers a year by 1900. A Toulouse druggist first popularised crystallised violet candies in the early 20th century. The candies became permanent fixtures of Toulouse confectionery via Maison Pillon (1894). The recipe sugar-coats fresh violet petals one at a time, then dries them to lock in the perfume.
Tip from the editors. Use food-grade Parma violets (Viola odorata), not garden violets. Pick early in the morning when fragrance is strongest.
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
Violettes et Pastels on Rue Saint-Pantaleon since 1995 is the only Toulouse boutique pairing the city's emblematic violet with the pastel plant, with jams.
Tip: Closed Sunday and Monday; pick up crystallised violet petals to take home, the canonical Toulouse souvenir.
Worth the queue: Crystallised violet petals
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