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Things to do in the Languedoc:   Food

 

In this section you can find out about various aspects of eating in the Languedoc-Roussillon.

The area is particularly rich in in traditional foods of the region, and has borrowed freely from the cuisines of Aragon and northern Italy, and to a lesser extent Spain and Morocco. There is also of course a strong Mediterranean influence, even an hour or two's drive inland - merchants bring fresh fish to inland markets and fishmongers every day. Click on the following link for Regional Foods and local Specialities

These include aperitifs, starters, mushrooms, fish dishes (amuses bouches and entrées), main courses (plâts principales), vegetables, snacks and nibbles, cheeses, fruit, puddings (desserts), digetifs, non-alcoholic drinks. Visit another part of the website for wines.

 

Click on the following link to learn about French Table Etiquette

Click on the following links for Organic Foods and Wild Foods

Click on the following links for Restaurants , especially good Restaurants , and especially good value Restaurants ,

Click on the following link for Caterers

Click on the following link for Truffles

Click on the following link for an article about dogs in French restaurants

Click on the following link for recommended books on Languedoc food, eating and regional specialitiesNext.

 

 

 

 

 

 
Hostellerie du Pre Vert, Rabastens, Languedoc, France
Hostellerie du Pre Vert, Rabastens, Languedoc, France Photographic Print
Wheeler, Nik
 
A large Easter Omlette being prepared at Roubichou
 
 

Click on the following link for recommended books on Languedoc food, eating and regional specialitiesNext.

Click on the following link for www.simplefood.us, an external site on food preparation - useful expert information on practical things like making soup, making yogurt, and high fibre diets Next.

The present Languedoc represents the southern half of the area covered by the ancient Roman's first province outside Italy. The northern part is now called Provence. Languedoc and Provence therefore share a common culinary history - they were both planted by Romans, they both border the Mediterranean Sea, and benefit from a Mediterranean climate. Both owed their allegiance for many years to the Counts of Barcelona and the Kings of Aragon. For a fantastic selection of Provençal recipe, click on the following link which will open a new window to Beyond the French Riviera www.beyond.fr

 

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Rafting.
   


Food
in the
Languedoc