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Things to do in the Languedoc:   Food:   Regional Specialities:   Main Courses

Camargue beef.  The meat of the Camargue bull is the only beef to have been protected by an 'appellation d'origine contrôlée' (registered designation of origin) in recent times.  This meat comes from two breeds of fighting bull: the local Camargue bull (related to the Spanish fighting bull) and the 'brave' breed (descended from Camargue fighting bulls).  Bulls are bred in the hills and plains of Lauragais, in the region of the Camargue, and in the mountainous regions of the Pyrenees, Aubrac, Cévennes and Margeride.  Stuffed with Camargue rice, it is a speciality of Grau du Roi.

Ollada, or ouillade  Beef stew.

Gardiane.  A Camargue speciality, this is a 'daube' (a slow-cooked beef stew) made with bull's meat.  Cut into cubes and seared in olive oil, the meat is then added to the other ingredients: vegetables, black olives, garlic and smoked bacon, doused in red wine.  This dish is usually served with Camargue rice.


Cassoulet.  One of the "crowning glories" of Languedoc's cuisine.  Cassoulet is a casserole with beans and meat, often including duck, or Toulouse sausage, or both. For details click hereNext.

Lamb 'sous la mère'.  Suckling lamb.  The lambs are raised in the mountains of Lozère and the Pyrenees. Before they are fuly weaned, they are fed on grass from the meadowand cereals, as well as their mother's milk . They are sold throughout the region under several local brand names.

Boles de picolat.  A Catalan speciality, 'boles de picolat' are little balls of finely minced beef and pork mixed with garlic and parsley.  The are browned in oil, then onions, cinnamon, salt, pepper and chilli peppers are added.   The meatballs are thn simmered in a tomato sauce with olives and ham.

Click on the following link for recommended books on Languedoc food, eating and regional specialitiesNext.

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Languedoc Food Specialities: Cassoulet.

Food in the


Main Courses