Gastronomy of languedoc roussilon
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Gastronomy of Languedoc-Roussilon. I.PRESENTATION. In this part, we are going to introduce traditionnal dishes from the 5 departements of Languedoc-Roussillon. II. SOME GEOGRAPHY. Languedoc-Roussillon region spreads in 5 departements: Pyrénées-Orientales (66) with Perpignan

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Gastronomy of Languedoc-Roussilon

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Gastronomy of languedoc roussilon

Gastronomy of Languedoc-Roussilon


I presentation

I.PRESENTATION

  • In this part, we are going to introduce traditionnal dishes from the 5 departements of Languedoc-Roussillon.


Ii some geography

II.SOME GEOGRAPHY

  • Languedoc-Roussillon region spreads in 5 departements:

  • Pyrénées-Orientales (66) with Perpignan

  • Aude (11) with Carcassonne

  • Hérault (34) with Montpellier

  • Gard (30) with Nîmes

  • Lozère (48) with Mende


Iii climate

III.CLIMATE

  • Mediterranean climate : summers are hot, autumns and winters are sweet. The panorama is very diverse and alternes mounts more or lees steep and valleys are deep. The edge coastline is strewed with ponds. Pyreneas bring together a lot of headwaters that use at the balneologie.


Our culinary specialities entrances

Our culinary specialities.ENTRANCES.

  • The hollow huitres of the pond of Thau and its accompanyings.

  • The cargolade: roasted snails, aïoli and thym.

  • And the famous plates of Catalan cooked pork meats: catalan sausage, le fouet.


Dishes

.DISHES.

  • Guardiane of bull: meat of Taurus cooks with some red wine of the regionCod brandade: mashed potato and salted codThe cassoulet of CastelnaudaryBoles de Picolat: balls of meats, tomato sauce and haricot beans


Cheese

.CHEESE.

  • AOC PÉLARDON: goat's milk, dough marrow and natural crust.

    BLEU OF CAUSSES: cow's milk, sprinkled with parsley dough, natural crust.


Desserts

.DESSERTS.

  • Catalan crème brûlée: orange blossom

  • Arm of Venus: rolled sponge cake filled with confectioner's custard

  • Tart almond tart: apricots of Roussillon


Drinks

.DRINKS.

  • In apéritifs: muscatel wine of Rivesaltes, Banyuls, Noilly Prat de MarseillanIn Wines: blanquette of Limoux, Blanquette Ancestral method, Hillsides of Languedoc Picpoul de Pinet, Collioure, Corbières.In liqueurs; the brandy of marc of Languedoc, Maury


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