Pousse Au Noir appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Daube de boeuf gasconne · Toulouse
Daube de boeuf gasconne is the southwestern French beef stew slow-braised in Madiran red wine with ceps, the canonical Gers Sunday-lunch dish for cold months.
The daube is a Languedoc and Gascon stew tradition with roots in the Provencal daube avignonnaise. The Gers and Tarn versions use Madiran red wine (the local Tannat-based AOC) and add wild cepes from the Pyrenean foothills. The dish is the canonical Sunday-lunch braise across the southwest, eaten with potato gratin sarladaise or fresh tagliatelle.
Where to eat in Toulouse:
- Chez Navarre
- Le Genty Magre