Salted specialities

From local home-grown products to traditional recipes and dishes by famous chefs, Languedoc Roussillon is a French food and wine-lovers paradise!

Tielle - French dishes

Delicious combinations

The region’s fresh products have given rise to countless recipes with names that tantalise our palates: aligot and tripoux from Lozère, cassoulet from Castelnaudary, gardiane de taureau from Camargue, brandade from Nîmes, rouille and tielle from Sète, Catalan cream, brasucade, cargolade, bullinade and pâtés from Pézenas, tapenades and more. Discover them at markets, speciality shops and restaurants. In this region, a number of big names in the culinary arts rage a war of talent in bringing out the best in this produce, accompanied by marvellous regional wines. From the highlands to the coast, tasting the Languedoc-Roussillon gastronomy is a short cut to discovering its true nature.

Cassoulet, Brandade, Tielles, Aligot, Anchovies...

Castelnaudary is proud of its cassoulet. This dish, prepared in yonder days for Sunday lunch, was a festive meal. It was in made in a "cassolo", a deep clay dish that gave its name to cassoulet. But the secret of a good cassoulet lies in the choice of the bean. “It must be a white bean such as a “lingot” bean" says a restaurant owner.

The Nimes brandade gained its mark of prestige in 1830, thanks to the famous chef Durand. It is made from desalted cod, whipped with olive oil and a little milk. Preferably served warm, brandade can also be prepared in puff pastry. It may also be served cold on blinis for example.

Sète was born from the encounter of sea and man. The tielle sétoise is the gastronomic symbol of this union. For a taste, finish your tour of the covered market with a stopover at the stall of the Cianni family. Enjoy the delicious octopus and tomato pie, which nicely sums up the history of this town bursting with character. Have a thought for the cuttlefish rouille and the stuffed squid.

The speciality of the Aubrac ! Aligot is a puree made from potatoes, fresh tome cheese and garlic. Invented by monks in the middle ages, this typical recipe is to be found on most menus in the area. Aligot used to be a daily fare but is now a festive dish.