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Food & Cuisine

fish market
Food and cuisine in the languedoc goes hand in hand with superb wine. With excellent food and the excellence of French cooking is world wide renowned. Your Languedoc Wine tour will bring you a gourmet experience!

The exceptional choice of Languedoc dishes is beyond belief, from the traditional “bouillabaisse” fish stew, to the huge range of Mediterranean fish, meat, poultry and vegetables available in local markets !

Tour visits to local village markets lets you get the true flavour of the essential “fresh is best” element of French country cuisine.

In the land of “d’oc” the goose reigns supreme. Where their neighbours use olive oil, the Languedocians use goose fat.

olives & beans

About Languedoc Food

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.

langouste à la sétoise


Maquerau an Tomates et Thym

Maquerau an Tomates et Thym
(Mackerel with thyme & tomatoes )

Fresh mackerel rubbed with olive oil baked with herbs to be served topped with pureed tomatoes

Cassoulet Languedocian

Cassoulet Languedocian
(Traditional Sausage & Pork Cassoerole)

A combination of pork products, lamb, tomatoes, onions, beans and breadcrumbs in a great dish
Artichauts Forestiers au Vin Blanc

Artichauts Forestiers au Vin Blanc
(Baked Artichokes stuffed with mushrooms, herbs, and ,br>topped with cheese and bread crumbs in white wine)

Artichokes picked young & tender, stuffed and baked to perfection
T>Gateau Moelleux aux Peche

Gateau Moelleux aux Peche
(Light dessert with peaches)

Golden French peaches topped with a light sponge mixture, baked then turned upside down - serve with cream

Regional Specialties

Petits pates de Pezenas<
Petits pates de Pezenas
- savoury-sweet mincemeat (as in mutton) pies
said to be inspired by Indian servants of Clive of India
who stayed at Pezenas in 1766.


— canoe-shaped biscuits flavoured with orange
blossom or rosewater.

Pork Loin, Languedoc Style

À la languedocienne or languedoc style, as in this recipe, can signify dishes that are typical of Languedoc cooking in which the principal ingredients are garlic, herbs, tomatoes and olive oil.

1.5 to 2.0 kg Pork Loin
2-4 Tablespoons olive oil
6 large garlic cloves, peeled & chopped
1 t Fresh Rosemary, chopped
2 T Wild Thyme, chopped
2 Tomatoes, peeled, deseeded & chopped
2 slices Bacon, finely sliced
sea salt/pepper

  1. Open loin like a book and layer with bacon followed by other ingredients & last slice of bacon. Close and tie with string every 50 mm

  2. Brush with the olive oil and allow to stand for 12 hours.

  3. Preheat oven to 175°c. Place in roasting pan and roast for 11/2 to 2 hours. Juices should run clear when cooked.

To serve:
Serve the roast with its cooking juices, or with a gravy of pan juices, white wine & flour. A typical accompaniment in the Languedoc region would be potatoes sautéed in goose fat.

Chef’s tips

  1. Get the butcher to leave 100 mm of belly on loin - makes closing easier

  2. To stuff slice through the center of the meat right to the skin.

  3. Only remove the string from the portion you are slicing - holds together much better

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