Aligot is a French dish which incorporates mashed potatoes, melted cheese, cream, and crushed garlic. This combination results in a creamy, elastic, and velvety mixture that is similar to fondue. The dish is a specialty of L'Aubrac, a region located in the south of France.

This French classic is made by slow-roasting duck meat in its own fat. What was once used as a method of preserving meat in times before refrigeration is nowadays enjoyed as a rich and flavorful dish of its own. The meat is typically seasoned with salt, pepper, and fresh herbs and spices such as thyme and bay leaves.

Cabécou is a soft French cheese originating from the Midi-Pyrénées region. It is made from goat’s milk. Before it is wrapped in chestnut leaves and left to mature, the cheese is dipped in plum brandy and sprinkled with black pepper.

Tomme des Pyrénées is a semi-hard, cow's milk cheese from the Pyrénées region in France that must mature for at least 21 days before consumption. It is wrapped in a distinguishable black wax coating, which acts as a seal to prevent the air from coming in and thus stopping the maturation process.

Rocamadour is a small, flat, very soft cheese made from raw goat's milk. The cheese has a natural edible rind. It's named after the village of Rocamadour in the French region of Lot. The cheese matures for about 15 days, but it can be left to mature a few months more to develop a stronger, sharper flavor.

Roquefort is one of the greatest cheeses of France, made from full-fat, unpasteurized sheep's milk. It has blue veins dispersed throughout its body, developed from the spores of Penicillium roqueforti before the cheese is pressed.

This traditional Toulouse sausage consists of coarsely minced pork, with the only other additions being salt and pepper. It first appeared in the 18th century, and nowadays it is a hallmark product that is usually sold rolled in a coil at traditional markets in Toulouse.

Bleu des Causses is a traditional blue cheese made from unpasteurized cow's milk. The cheese is placed in a cave, which is under the influence of drafts of cold and damp air, providing a unique maturation process that lasts for at least 70 days.

Laguiole is a semi-soft, aromatic cheese made from raw, whole-cream cow's milk, with a thick light orange rind that turns light brown as it matures. Interestingly, the rind is so important that it is prohibited to sell grated Laguiole, and each piece of the cheese must come with a piece of its rind.