Things to do in the Languedoc: Food: Regional
Specialities: Puddings and Sweets
Berlingots de Pézénas. - boiledsweets.
Rousquilles. Ring-shaped cakes made
all year round in the Vallespir region. The
shortbread-style pastry, flavoured with lemon or aniseedis,
melts in the mouth. It is eaten at breakfast with coffee,
in the afternoon with tea, before a meal with a glass
of local wine, preferably a Banyuls or a Muscat, and
also as a dessert.
Oreillettes. Oreillettes are very
lightly browned and dusted with icing sugar. They are
dry and brittle and deliciously flavoured with orange
or lemon blossom. 'Oreillettes', 'merveilles'
and 'bunyetes' are the different names for fritters. In
the weeks before and after Carnival, you can buy 'oreillettes'
from most bakeries and cake shops in Languedoc.
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Limoux nougat. Whole almonds toasted in their skins
are covered by a milky-coloured mixture of glucose, honey
and eggs. Limoux
nougat is eaten all year round, but especially during Carnival.
Villaret croquants. This recipe has always
been kept secret, passed down by word of mouth through generations
of the Villaret family, the only producer in Nîmes. Croquants,
which contain orange blossom, almonds and lemon essence, glazed
and therefore very crunchy, appear at traditional and family
celebrations. They can only be bought locally.
Creme Catalan. Like Crême Brûlée,
except bigger and better.
Click on the following link for recommended
books on Languedoc food, eating and regional specialities
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