Things to do in the Languedoc: Food: Regional Specialities: Starters
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Aligot. A puree
made from potatoes and cheese, and seasoned with garlic.
Cargolada. A
regional snail dish.
Escargots Catalans. Snails
in tomato sauce.
Olives. Several
varieties of olives are grown in the Languedoc, the
most important of which are Picholine (native of the
Gard Department but also cultivated in the Aude
département) and the Lucque (cultivated
in the West of Languedoc-Roussillon).
Saucisse de Toulouse à
la languedocienne. Sauteed in goose
fat and served with tomato, parsley and capers).
Hammon. Like
fine sliced smoked ham, only a hundred times times
better.
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 Back to: Aperatifs.
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