Foie gras du Sud-Ouest is the canonical southwestern French fattened duck or goose liver, sold raw, mi-cuit or torchon. Reservations recommended in season.
Foie gras production in the southwest dates to Roman antiquity but expanded commercially in the 19th century, with Strasbourg and Toulouse vying as production capitals. Today southwest France produces 70 percent of European foie gras, the Gers as the third-largest producer (after Landes and Pyrenees-Atlantiques). The Toulouse goose, a regional subvariety, was historically central to the city's industry.
3 editor picks for Foie gras du Sud-Ouest in Toulouse, ranked by editorial score. All Toulouse signature dishes · Foie gras du Sud-Ouest across every city.
Restaurant Emile ★ 4.6
saint-georges · 13 Place Saint-Georges, 31000 Toulouse
Restaurant Emile on Toulouse's pedestrian Place Saint-Georges has been the canonical cassoulet address since 1947, with chef Christophe Fasan in charge.
Chez Navarre ★ 4.5
saint-etienne · 49 Grande Rue Nazareth, 31000 Toulouse
Chez Navarre on Grande Rue Nazareth in Saint-Etienne is the neighbourhood table d'hotes with rustic chalet decor and grandmother-style southwestern plates.
Le Genty Magre ★ 4.5
carmes · 3 Rue Genty Magre, 31000 Toulouse
Le Genty Magre between Esquirol and Capitole is chef Romain Brard's southwestern dining room, winner of the 2023 Toulouse Cassoulet Championship.