Food and cuisine in the languedoc goes hand in hand with superb wine. With excellent food and the excellence of French cooking is world wide renowned. Your Languedoc Wine tour will bring you a gourmet experience!

The exceptional choice of Languedoc dishes is beyond belief, from the traditional “bouillabaisse” fish stew, to the huge range of Mediterranean fish, meat, poultry and vegetables available in local markets !

Tour visits to local village markets lets you get the true flavour of the essential “fresh is best” element of French country cuisine.

In the land of “d’oc” the goose reigns supreme. Where their neighbours use olive oil, the Languedocians use goose fat.

About Languedoc Food

The extensive range of Languedoc wines means that each food speciality can be perfectly matched with a wine from the region. There are many wines, fruit and vegetables from this sun-drenched part of southern France that are organically produced and well known dishes in the area are: langouste à la sétoise, la morue, l’anchoïade, tians de legumes, gigot à l’ail, civet de lapin et lièvre and many more.

Cheeses, wines, honey and fruit complement the rural and coastal specialities. Sampling the cuisine of Languedoc-Roussillon is still one of the best ways to really discover the region.

The produce of the Languedoc comes from farms, vineyards and livestock breeding centres that are dedicated to preserving the ‘real’ taste of Languedoc Roussillon.

The recipes are based on olive oil, garlic and basil, this cuisine is typically flavoured with herbs of the Provencal garrigue (scrubland) such as thyme, rosemary, bay, savory…

Fresh fish is caught daily in the local ports of Sète, Agde and Marseillan.

The Mediterranean “Soupe de Poisson” is made from rockfish, gurnards, mullets, sea eels and breams. Bouillabaisse originated as a simple Mediterranean fisherman’s soup and flavoured with the typical condiments of the region – olive oil, garlic, leeks, onions, tomatoes and herbs.