Food and Cuisine in the Languedoc

 

 Food and cuisine in the Languedoc goes hand in hand with superb wine. With excellent food and the excellence of French cooking, the cuisine is renowned worldwide. 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 let 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 Languedociens 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 Sètoise, 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.



 

 

Maquerau au Tomates et Thym 
(Mackerel with thyme & tomatoes )

Fresh mackerel rubbed with olive oil baked with herbs to be served topped with pureed tomatoes 



 

 

Cassoulet Languedocien
(Traditional Sausage & Pork Casserole)

A combination of pork products, lamb, tomatoes, onions, beans and breadcrumbs in a great dish



 

 

Artichauts Forestiers au Vin Blanc
(Baked Artichokes stuffed with mushrooms, herbs, and topped with cheese and bread crumbs in white wine)

Artichokes picked young & tender, stuffed and baked to perfection



 

 

Gateau Moelleux aux Peche
(Light dessert cake with peaches)

Golden French peaches topped with a light sponge mixture, baked then turned upside down - serve with cream



 

 

Petits pates de Pézenas
Savoury-sweet mutton pies, said to be inspired by Indian servants of Clive of India who stayed at Pézenas in 1766.



 

 

Navettes 
Canoe-shaped biscuits flavoured with orange 
blossom or rosewater.

 

 

 



Pork Loin, Languedoc Style

À la languedocienne or languedoc style, as in this recipe, can signify dishes that are typical of Languedoc cooking in which the principal ingredients are garlic, herbs, tomatoes and olive oil.

Ingredients
1½-2 kg pork loin 
2-4 tbs olive oil 
6 large garlic cloves, peeled and chopped
1 tsp fresh rosemary, chopped
2 tsp wild thyme, chopped
2 tomatoes, peeled, deseeded and chopped
2 slices bacon, finely sliced 
Sea salt/pepper

 

  1. Open loin like a book and layer with bacon followed by other ingredients and last slice of bacon. Close and tie with string every 50 mm

     

  2. Brush with the olive oil and allow to stand for 12 hours.

     

  3. Preheat oven to 175°C. Place in roasting pan and roast for 1½ to 2 hours. Juices should run clear when cooked.

To serve: 
Serve the roast with its cooking juices, or with a gravy of pan juices, white wine & flour. A typical accompaniment in the Languedoc region would be potatoes sautéed in goose fat.

Chef’s tips

  1. Get the butcher to leave 100 mm of belly on loin - makes closing easier

     

  2. To stuff slice through the center of the meat right to the skin.

     

  3. Only remove the string from the portion you are slicing - holds together much better