Many gourmet boutiques and high-end delicatessens sell garbure, especially in Béarn. If you want to be sure to find garbure, head to the dish’s capital: Oloron-Sainte-Marie.
A real gem of South-West cuisine, do not miss this traditional dish which both satisfies big appetites and allows you to discover regional products. Originating from Béarn, over time the garbure has become the ultimate peasant dish. Made from cooking vegetables (cabbage, carrot, turnip, beans, corn…) and pieces of meat (confit pieces, hock, ham, lard, manchon of duck…) in bouillon, the recipe for garbure changes in accordance with the seasons and people’s tastes.
A pillar of Béarn’s gourmet heritage, since 1993 the garbure has been the focus of a Garbure World Championship, organised by the Garburada Association, which involves around thirty teams trying to win the title for best garbure. By tasting a garbure, you will discover a multitude of local products such as Béarn beans and corn, Bayonne ham and Salies-de-Béarn salt.
