Things to do in the Languedoc: Food
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In this section you can find out about various aspects
of eating in the Languedoc-Roussillon.
The area is particularly rich in in traditional foods
of the region, and has borrowed freely from the cuisines
of Aragon and northern Italy, and to a lesser extent
Spain and Morocco. There is also of course a strong
Mediterranean
influence, even an hour or two's drive inland -
merchants bring fresh fish to inland markets and fishmongers
every day. Click on the following link for Regional
Foods and local Specialities 
These include aperitifs,
starters,
mushrooms,
fish
dishes (amuses bouches and entrées), main
courses (plâts principales), vegetables,
snacks and nibbles,
cheeses,
fruit,
puddings
(desserts), digetifs,
non-alcoholic
drinks. Visit another part of the website for wines.
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A large Easter Omlette being prepared
at Roubichou
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Click on the following link for recommended
books on Languedoc food, eating and regional specialities
Click on the following link for www.simplefood.us,
an external site on food preparation - useful expert information
on practical things like making soup, making yogurt, and high
fibre diets
The present Languedoc
represents the southern half of the area covered by the
ancient Roman's first province outside Italy. The northern
part is now called Provence.
Languedoc and Provence therefore share a common culinary history
- they were both planted by Romans, they both border the Mediterranean
Sea, and benefit from a Mediterranean climate. Both owed their
allegiance for many years to the Counts of Barcelona and the
Kings of Aragon. For a fantastic selection of Provençal
recipe, click on the following link which will open a new
window to Beyond
the French Riviera www.beyond.fr 
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 Back
to: Annual Events. |
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Next Section: Wines
in the Languedoc 
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