Languedoc Rousillon Cuisine - Food in France

Languedoc Rousillon Cuisine - Food in France

Food & Drink: Regional Cuisine - Alsace Foods - Basque Foods - Burgundy Foods - Languedoc Rousillon Foods - Normandy Foods - Provence Foods - Specialty French Cuisine - French Cheese - Fois Gras - French Wines

It is often noted that Languedoc Rousillon cuisine bears similarities to the food that is prepared in Provence. This is because olive oil, garlic and tomatoes form part of the basic palette as they do in Provencal cuisine. Hence, any dish suffixed with " à la languedocienne " will be similar to the " à la Provençale " in that they will be served with tomatoes and garlic and, in the Languedoc, aubergines and ceps (mushrooms).

France's signature blue cheese comes from Roquefort, just south of Millau, and is famous all over the world. Other significant cheeses from the region are Bleu de Causses and Pélardon.

There is a variety of meat dishes available in the Languedoc, with cassoulet, a white bean and pork stew from Castelnaudary, being particularly celebrated. Mutton is another popular meat, especially towards Les Causses, and confit d'oie and confit de canard are served all over the region. In the Carmargue you will find more beef dishes.

However, it is really the many varieties of fish that are the perennial favourite of Languedoc Rousillon cuisine. Fish is available in all forms - from soup to grilled - and it is well worth sampling as many types as possible while you can get fresh fish, straight from the sea. Bourride is a thick fish soup from the Sète area, and bouillinade is the Languedoc version of bouillabaisse, a five-fish soup served with croutons and a spicy red sauce called rouille. Truite aux amandes (trout grilled with almonds) appears on menus across the region, and mussels and oysters are plentiful.

Almonds also make an appearance in many of the Languedoc Rousillon desserts, as do the flavours of aniseed (anis) and orange flower (fleur d'oranger).

The Languedoc Rousillon region is famed for its red and white wines that are extremely good value for money when compared to some of the pricier versions from neighbouring Bordeaux. The vin de pays appellation was created in 1979 to allow wines, such as those from the Languedoc, to be Labeled according to the grape variety. Thus, if a wine is made from one hundred per cent Syrah, this will be the name that appears on the label. In this way, wines from the Languedoc are able to compete with the competitively-priced wines from the New World, which are also Labeled according to grape variety rather than region.

Book Online at:

Languedoc Rousillon at Amazon.co.uk - Amazon.co.uk/books

Languedoc Wines Online - www.bbr.com

Laguedoc Campsite Holiday near Perpignan - www.europarcs.com

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