Things to do in the Languedoc: Eating: Regional Specialities
generally the phrase à la languedocienne means garnished with
garlic, tomatoes, aubergines and cèpes (mushrooms).
A la catalan indicates a rich tomato sause. Olive
oil is a basic element of Mediterranean cooking. Its taste
and health benefits are now both widely recognised.
- Aperitifs
- Aperitifs
- Starters
- Entrées Aligot, Cargolada, Escargots
Catalans, Olives, Saucisse de Toulouse à la
languedocienne, Hammon.
- Mushrooms
- Champignons Cèpes and giroles mushrooms.
- Fish
& Sea Food - Poisson & Fruits de Mer Ancovies,
Anchoïade, Oysters, Brandade de Nîmes, Bourride de
Séte, Gigot de mer à la palavasienne, Encornets
farcis, Local Seafood Platters, Tielle, Tellines,
Ttoro.
- Main
Course - Plats Principals Camargue beef, Ollada,
or ouillade, Gardiane, Cassoulet, Lamb 'sous la mère',
Boles de picolat.
- Vegetables
- Vegetables Asparagus, Pardailhan turnips,
Camargue Rice, Sweet onions of Languedoc.
- Cheeses
- Fromages Crotin de Chèvre. Roquefort. Pélardon.
Perail. Tielle. Tomme de Lozère and Tommedes Pyrénées.
- Fruit
- Fruit Red apricots from Roussillon, Almonds,
Cherries from Céret, Figs, Peaches from Roussillon,
Pears from Conflent, Pippins from Le Vigan, Grapes
from Clermont-Hérault.
- Puddings
- Desserts Berlingots de Pézénas - boiled
sweets, Rousquilles, Oreillettes, Limoux nougat, Villaret
croquants.
- Digestives
- Digestifs
- Coffee
- Café, and other drinks
- Nibbles
- Amuse Bouches Petits Pâtés.
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Click on the following link for recommended
books on Languedoc food, eating and regional specialities
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 Back to: Cheap Restaurants.
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Next
Page: French Table Etiquette 
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