Gaston Pierre de Lévis, known as the duc de Lévis-Mirepoix (Charles Pierre Gaston François; 1699–1757), maréchal de France (1757) and ambassador of Louis XV, was a member of a house that had been established in Languedoc as seigneurs of Mirepoix, Ariège since the 11th century.
Mirepoix Cathedral (Cathédrale Saint-Maurice de Mirepoix) is a former Roman Catholic cathedral, and a national monument of France, located in the town of Mirepoix, Ariège.
The resumption of Mirepoix wasn't accomplished until his own reign, however.
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Aycart or Aicart del Fossat or Aicardo de Fossato (fl. 1250–68) was a troubadour from Le Fossat in Ariège.
Bédeilhac-et-Aynat, a commune in the Ariège department of southwestern France
1370-1300 : John of Montfort († 1300), Lord of Castres, Count of Squillace, son of Philip II of Montfort and Jeanne de Levis-Mirepoix.
Jean de Montfort-Castres (died c. 1300), count of Squillace (kingdom of Naples), son of Philippe II de Montfort, lord of Castres, and of Jeanne de Lévis-Mirepoix
Joseph Perez (also spelled Pérez) was born in Laroque-d'Olmes in the Ariège department, which is in the south of France near the Spanish border.
He burned several villages in the French province of Ariège in retaliation for French incendiarism in Spain, and levied tribute from Acs and other towns.
The Port de Lers (or Port de l'Hers or Port de Massat, 1,517 m.) is a high mountain pass in the French Pyrenees in the department of Ariège, between the communities of Aulus-les-Bains (west), Massat (north) and Vicdessos (east).
He died at Tarascon-sur-Ariège on 3 March 1302 and was buried in Boulbonne beside his ancestors.
As Saint Lizier he is the patron of a number of places in south-western France, notably Saint-Lizier, where the cathedral is also dedicated to him; Saint-Lizier d'Ustou (Ariège); and Saint-Lizier-du-Planté (Gers).
Uranium deposits were also discovered in sandstone formations in other locations in Niger such as at Abokurum (1959), Madaouela (1963), Arlette, Ariege, Artois and Tassa/Taza (1965), Imouraren (1966) and Akouta (1967).
First mentioned in the 12th century, it was eaten by the nobles of St-Girons in Ariège and King Louis VI of France also knew the cheese of the Pyrenees.
The technique of sauteeing the combined base ingredients of garlic, scallions and ginger is sometimes compared with the French mirepoix.