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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.  



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 specialitiesNext.



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Creme Catalan

Food in the


Puddings and Sweetmeats