LANGUEDOC-ROUSSILLON FOOD

The cuisine of the Languedoc is typical of the Mediterranean, often using aromatic herbs from the garrigues (rosemary, thyme, juniper, sage, fennel), garlic and olive oil, together with fresh vegetables, such as aubergines, tomatoes, courgettes and peppers.  The emphasis is on ingredients from the sun and produce from one of the principal gardens of France. 

Regional variations embrace a host of famous cheeses from the mountains including Roquefort, Bleu des Causses, Tomme de Pyrénées, Brébis, Laguiole and Pélardin des Cevennes.  The region enjoys an array of fish dishes from along the coast including oysters and mussels from the Bassin de Thau, fish from the Golfe du Lion and anchovies from Collioure.  Meat dishes include pork, lamb, country charcuterie, cured hams, patés and sausages in central areas, whilst goose or duck feature further west, with the most well known dish being cassoulet.

Other well known dishes include aligot (cheeses, potatoes, garlic and cream), tripoux (tripe with ham and garlic) from the Lozère, brandade (cod stew) from Nîmes, bourride sétoise, rouille and tielle from Sête and petit pâtes from Pezenas. 

Sweets include fruit tarts, marrons glacés (candied chestnuts), oreillettes (orange biscuits fried in olive oil), grisettes (candy made from honey, herbs and liquorice) and other biscuits flavoured with almonds, orange blossom or aniseed including soleils, croquants and nènes from the Cevennes. Catalan cuisine is also typically Mediterranean with its use of olive oil, herbs, garlic mayonnaise and tapanades, whilst sweets include the well known crème catalan, bunyettes (orange flavoured doughnuts) and rousquilles (almond biscuits).

LANGUEDOC-ROUSSILLON WINES

Languedoc-Roussillon is one of the oldest and largest wine producing areas in the world.  Formerly this area produced the bulk of the table wine consumed in France, but in more recent times great changes have taken place with much smaller quantities of wine being produced, replanting of vineyards with improved grape varieties and strict controls on quality.  The results are being enjoyed in the many excellent wines that are being produced, many of which stand comparison with some of the more famous and higher priced wines in other parts of France.

The second region for AOC production in France, Languedoc-Roussillon has over 30 appellations offering a wide range of wines - reds, rosés, whites, sparkling and crémants, muscats and vins doux naturels.  The main AOC grape varieties include Grenache, Syrah, Carignan, Mourvèdre, Cinsault.  The region also produces excellent vins de pays using a range of non-AOC grape varieties. To the east of Languedoc-Roussillon lies the Costimes de Nîmes appellation, one of the oldest wine producing areas in France, whilst the Coteaux du Languedoc is the most diffuse and varied appellation of the region reflecting an amalgam of vastly different landscapes and terroirs.  Notable vins doux naturels include Muscat de Frontignan, Muscat de Mireval and Muscat de Lunel.  Also in this region is Clairette du Languedoc with an appellation for dry but fruity white wine, grown exclusively from the Clairette grape.  Further west lie the well known appellations of St. Chinian and Faugères with the focus on Carignan, Cinsault, Syrah, Grenache and Mourvèdre grape varieties producing a fine range of fruity, sometimes more robust wines.

The Minervois appellation is reputed for its fine fruity red wines which are robust and well balanced with a deep rich colour.  Notable for its fragrant Muscat dessert wine is St. Jean de Minervois.  Lesser known in the south-west of the Aude department is Blanquette de Limoux - a high quality sparkling white wine made from Mauzac Chenin and Chardonnay grapes.  Corbières is the largest appellation in Languedoc-Roussillon enjoying a wide diversity in its terroirs and climate, the best known of which is the strong and full-bodied Fitou wines. 

Lastly, but by no means least, to the west of the region lie the Roussillon vineyards.  Strong, fruity and full-bodied red wines classified under the AOC label of Côtes de Roussillon and Côtes de Roussillon Villages, together with much smaller quantities of rosé and white wines.  Roussillon's most notable feature is its long history of producing vins doux naturels from Grenache blanc and gris, Maccabeo, Carignan and Syrah grapes.  The warm local climate and hilly south-facing vineyards, together with the "mutage" process, allows the wine to retain a high natural sugar content - the most well known of these are Banyuls, Maury, Rivesaltes and Muscat de Rivesaltes.