A visit to Languedoc-Roussillon promises fine dining and traditional cuisine, with influences of Spanish gastronomy providing a unique dining experience. From fresh seafood brought in each morning from the Mediterranean to Catalan-style fare possessing rich flavour and panache, there is a meal for every palate in Languedoc-Roussillon. What’s more, the area is responsible for more than a third of France’s wine production, making it an ideal place for a tasting or two.
Sample fresh seafood
Languedoc-Roussillon’s position on the Mediterranean Coast offers exceptional quality and quantity of fresh seafood. Traditional Brandade de Morue from Nîmes is among the most popular dishes in the region, with the local version of salt cod served with an aioli sauce and salad. The dish, in which the cod is pureed and topped with a layer of potato puree, has been available in the area since 1786. Variations on the traditional recipe see the fish cooked in puff pastry and served with delicious, flavoursome truffles sourced from the local area.
An alternative seafood dish originating from the nearby town of Sète is the Bourride de Baudroie, a variation on traditional fish stew from the region cooked with fresh monkfish caught from local waters.
For those preferring a more hearty and substantial dish, the Cassoulet of Languedoc-Roussillon is as appealing as they come. A simple but rewarding meal, it is a delicious casserole made from haricot beans and either pork, mutton, or sausages, as well as a selection of vegetables and seasoning. The slow cooking process infuses the meal with flavour and an inviting aroma. As a traditional Languedoc-Roussillon dish that has been served since the 14th century, Cassoulet offers a true taste of the area.
Taste of Catalonia
The Catalan spirit is clear to all who visit Languedoc-Roussillon, and the cuisine is no different. Among the most popular options originating from the Catalan influence is the Crème Catalane dessert. This mouth-watering dish is a close relation to Crème Brûlée, comprising a custard filling and caramelised topping, lemon and orange zest, and a cinnamon accent.
Covering an area of 700,000 acres, Languedoc-Roussillon enjoys the acclaim of being the largest wine-producing region in the world. The wines developed here are made from a host of grape varieties, including Merlot, Chardonnay, and Sauvignon Blanc, and result in a broad array of labels. The major appellations of the region include Corbières, Côtes du Roussillon, and Minervois, each providing the perfect refreshment to complement any meal.