Pau and the Béarn area are famed for their cuisine. As with other parts of south-west France, it is the duck that dominates local dishes. Some specialties in Pau include foie gras, tender slices of duck breast (magret de canard), cured ham (jambon de Bayonne) and creamy mountain sheep cheeses. The Palois like a good stew as well, often a garbure béarnaise, with potatoes, white beans, and, of course, duck. Poule au pot, a whole chicken cooked in a pot with onions, potatoes and wine, is also popular, and is washed down with a dry Jurançon wine.