The extensive range of Languedoc wines means that each food speciality can be perfectly matched
with a wine from the region. There are many wines, fruit and vegetables from this sun-drenched part of
southern France that are organically produced and well known dishes in the area are:
langouste à la sétoise, la morue, l’anchoïade, tians de legumes, gigot à l’ail, civet de lapin et
lièvre and many more.
Cheeses, wines, honey and fruit complement the rural and coastal specialities. Sampling the cuisine of Languedoc-Roussillon is still one of the best ways to really discover the region.
The produce of the Languedoc comes from farms, vineyards and livestock breeding centres that are dedicated to preserving the ‘real’ taste of Languedoc Roussillon.
The recipes are based on olive oil, garlic and basil, this cuisine is typically flavoured with herbs of the Provencal garrigue (scrubland) such as thyme, rosemary, bay, savory…
Fresh fish is caught daily in the local ports of Sète, Agde and Marseillan.
The Mediterranean “Soupe de Poisson” is made from rockfish, gurnards, mullets, sea eels and breams.
Bouillabaisse originated as a simple Mediterranean fisherman’s soup and flavoured with the typical
condiments of the region – olive oil, garlic, leeks, onions, tomatoes and herbs.