• Vue de Saint-Girons
  • Montagnes du Couserans
  • Marché de Saint-Girons
  • Cité de Saint-Lizier
  • Vue du Col d'Ayens
  • Pont Vieux Saint-Girons
  • Vue de Saint-Girons - Saint-Lizier
  • Deux ariégeois



transhumance couserans ariege pyreneesDuring the transhumances, one can accompany the heards while lots of events are enhancing the very important happening : meals, foklore shows...
Each year, in June, for over 10.000 sheep, 1000 cows and hundreds of horses are being taken to about ten different summer high altitude pastures in the Couserans district.

From 4th to 12 june - PROGRAMME
Transhumance in Pays Massatois : 4th june - 05 61 96 92 76
Transhumance in Bethmale : 5th june - 09 67 11 26 69
Transhumance in Biros : 4th june - 05 61 96 72 64
Transhumance in Haut-Salat : 10 - 12 june - 05 61 96 00 01

Information : 09 67 11 26 69

Calendar of entertainments

1st Category : 12th March to 18th September
2nd Category : 1st January to 31st December
Ariege Fishing

Mountain lake opening (+1000 metres high) : 28th May to 2nd October

Lac de Bethmale and Etang de Lers opening period : from 30th April to 2nd October

New in 2016 : the APPAM of St-Girons created a 1000 metres long Trout Leisure route on the Salat River in St-Girons : it’s a 1st category, easily accessible route with regular high density fish supply for easy angling.
The route is specially recommended to beginners wanting to initiate to trout angling.

Fishing permits are for sale at the St-Girons Tourist Office - place Alphonse Sentein in Saint-Girons 05 61 96 26 60

Michelin Red Guide - Ariège RestaurantsSeven dining establishments are entering the new signature of the Michelin guide : Le Phoebus, Didier Lamotte (Foix); Les Remparts, Géraldine Portoles (Mirepoix); Le Carré de l'Ange, Paul Fontvieille (Saint-Lizier); L’Auberge d'Antan, Laurent Bubola (Saint-Girons); La Petite maison, Pao Magny (Lorp Sentaraille); A la Montanha, Philippe Lacube (Les Cabannes); Auberge Pierre Bayle, Fernand De Oliveira (Carla Bayle).

Being selected by the inspectors of the Michelin guide is a wonderful recognition.

“Quality produce and the chef’s extra touch: simply a good meal ». That’s the definition of the « Michelin Red Guide »’s new signature.

Also see The producers and local produces