The gastronomy of Languedoc-Roussillon is the testimony of the flavors, the know-how and the terroir of this region of the south of the France.
- Departments: Aude - Gard - Herault - Lozere - Eastern Pyrenees
Ranking
Information: Assessment and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by maps and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We frequently find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
Cold cuts and meats
AOC - AOP - IGP products
- Lamb from Lozère IGP (2008)
- Duck with foie gras from the South-West (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) IGP (2000) - Label rouge (1989)
- Fin Gras du Mézenc AOC (2006) - AOP
- Heifer Fleur d'Aubrac IGP (2010)
- Bayonne ham IGP (1998) – Ham with a uniform dark red color. In thin slices, tender, delicate and slightly salty.
- Farm pork from Auvergne IGP (2011) - Label rouge
- Cévennes Chicken or Cévennes Capon IGP (2011)
- Dew from the Catalan Pyrenees IGP (2016)
- Camargue Bull AOC (2003) - AOP (2008)
- Vedell from the Catalan Pyrenees IGP (2016) (Ternera de los Pirineos Catalanes or Vedella dels Pirineus Catalans or Vedell of the Pyrenees)
- Farm poultry of Auvergne IGP (1996)
- Volailles du Languedoc IGP (1996) - Label rouge
- Poultry from Lauragais IGP (1996)
Others products
- Catalan whip. Very fine dry sausage (Pyrénées-Orientales)
Condiments, herbs, oils, grains and vegetables
Condiments, herbs, oils
AOC - AOP - IGP products
- Olive oil from Nîmes AOC (2007) - AOP
- Olive oil from Provence AOC (2007)
- Lucques du Languedoc AOC (2017) - AOP – Olive
- White heather honey from the Cévennes IGP (2015)
- Chestnut honey from the Cévennes IGP (2015)
- Raspberry honey from Cévennes IGP (2015)
- Blackberry honey from the Cévennes IGP (2015)
- Heather honey from the Cévennes IGP (2015)
- Cévennes Callune Honey IGP (2015)
- Cévennes flower honey IGP (2015)
- Olive de Nîmes AOC (1995) - AOP
- Thyme from Provence IGP
Others products
Cereals and vegetables
AOC - AOP - IGP products
- Artichoke from Roussillon IGP (2015)
- Béa du Roussillon AOC (2012) - AOP
- Sweet onion from the Cévennes AOC (2008) - AOP - IGP (2000)
- Rice from Camargue IGP (2000)
Others products
Prepared dishes and / or specialties
- Aligot. Originally from Aubrac, it is THE specialty of the Lozère department. It is a mashed potato with garlic and especially fresh tomme from 3 cheeses (Laguiole, Cantal or Salers).
In general, the buronnier prepares it in large quantities (between 10 and 20 kg) in a large copper bowl over a wood fire. We then obtain a thick puree which has the particularity of "spinning". This is the spectacular side of it. Using a large wooden spatula, the buronnier lifts part of the preparation which then creates a ribbon that can go up to more than 2 meters if your host is big enough A good aligot is a spinning aligot!
- Boles de picolat: meatballs in sauce with olives and mushrooms
- cassoulet
- Ollade ("ouillade"): a kind of pot au feu with seasonal vegetables, blood sausage, shank, etc.
- Poutargue. Camargue specialty of the Gard
- Truffade. (Lozère) Very light, it is a dish of sliced or more coarsely cut potatoes, seasoned, and cooked in a large sauté pan.
We brown the potatoes and then add large pieces of different cheeses (cantal, tomme, salers, laguiole etc.) while turning the preparation continuously to coat the potatoes with melted cheese.
To position
- Typical specialties of Cévennes and Gardoise cuisine ([1]) are the fougasse, the bombine, many chestnut-based dishes (soup, mash, jam, etc.)
Fish, seafood, crustaceans and molluscs
AOC - AOP - IGP products
- Anchovies from Collioure IGP (2004) – Anchovy is a small fish presented in fillets: in salt, in brine or in oil.
Others products
- Cod brandade from Nîmes.
- Eel bullinada: Stewed eels with sagí potatoes, garlic and green crabs
- Cargolade: snails grilled on embers of vine shoots (Pyrénées-Orientales)
- Sétoise fish soup – With several varieties of fish, cooked with vegetables, in white wine and olive oil.
Cheeses and dairy products
AOC - AOP - IGP products
- Bleu d'Auvergne AOC (1975) – Cow's milk cheese, created in the mid-19th century in the Massif Central. With a creamy marbled paste, owes its unique character to Penicillium Glaucum, a mold ranging from blue green to black blue, which grows in maturing cellars.
- Bleu des Causses AOC (1953) - AOP (1996) (Throughout the Aveyron) (update = 2018-02-28) – Raw cow's milk cheese with blue veins (Aveyron, Lot, Lozère)
- Laguiole AOC (1961) - AOP (2008) (Fourme de Laguiole) (Aveyron to the north) – Fourme of raw cow's milk produced in Aubrac.
- Pélardon AOC (2000) - AOP – Small raw goat's milk cheese
- Picodon AOC (1983) - AOP (1996)
- Roquefort AOC (1979) - AOP (1996) Roquefort-sur-Soulzon (Southern Aveyron) – This cheese made from raw sheep's milk, known throughout the world, is made in the natural cellars of the Combalou cliff overlooking Roquefort-sur-Soulzon. This small village is located south of Aveyron, not far from the Millau viaduct. Take advantage of a visit to Roquefort-sur-Soulzon to taste the dairy products, not found in supermarkets and so much better. Roquefort is the oldest French AOC (Appellation d'Origine Contrôlée) (1925).[2]
- Tomme des Pyrénées IGP (1996) – Pasteurized cow's milk cheese. IGP in 1996.
Breads, desserts, fruits, citrus fruits, jams, sweets and sweets
Breads
Desserts
- Catalan creams: crème brûlée with eggs covered with a layer of caramelized sugar flavored with orange blossom (Pyrénées-Orientales)
Fruits, citrus fruits and jams
AOC - AOP - IGP products
- Red apricots from Roussillon AOC (2015) - AOP (2016)
- Chestnut d'Ardèche AOC (2006) - AOP (2014)
- Strawberries from Nîmes IGP (2013)
Confectionery
Confectionery
- Bunyetes (we say "bougnettes"): fried pancakes sprinkled with sugar. They are prepared during Holy Week to eat them at Easter (Pyrénées-Orientales)
- Grisette from Montpellier – Candy in the shape of a small black ball
- Headset – Donut, thin dough cut lengthwise.
- Rousquilles: round cookies coated with a layer of white sugar (Pyrénées-Orientales)
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink only in moderation.
Waters
Various drinks
Aperitifs, digestives, liqueurs and spirits
AOC - AOP - IGP products
- Côtes-du-rhône wine brandy or Côtes-du-rhône fine IGP
- Languedoc wine brandy or Fine du Languedoc or Languedoc wine brandy IGP
- Fine Faugères or Faugères IGP brandy
- Marc des Côtes du Rhône or Marc des Côtes du Rhône IGP brandy
- Marc du Languedoc or Marc du Languedoc brandy IGP
- Muscat de Frontignan or Frontignan or Vin de Frontignan liqueur wine AOC - AOP
Others products
- Camargue liqueur
Wines
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
