Cuisine of Languedoc-Roussillon

Reputed for its regional products, Languedoc-Roussillon offers authentic and delicious cuisine. Based upon olive oil, garlic, basil, this cuisine is usually embellished with scrubland herbs: thyme, rosemary, bay leaves, and savory. Cheeses, wines, honeys, and fruits arrive to complete the specialties of the highlands of the interior and along the sea. Tasting the food of Languedoc-Roussillon is one of the shortest paths to truly discovering this region.

The winemaking industry in Languedoc-Roussillon is one of the oldest and largest of the world. It stretches from the eastern bank of the Rhône to the foothills of the Pyrenees, on the plain, at sea-level, or in Piedmont in the scrubland or on the hillsides.

Today produced by passionate winemakers, the wines of Languedoc-Roussillon separate into a very rich palate. They join the essential elements of the Mediterranean diet, in which olive oil, vegetables, fish, cheeses, and bread come together to offer a wholesome, authentic, and delicious cuisine.

Regional Specialties

The best-known specialties here are Thau Basin oysters, the small pâtés of Pézenas, codfish brandade, anchovies gratinés with herbs, and tuna à la catalane.

The most flavorful desserts are apricot tarts, Limoux king cake, the croustade languedocienne, crème catalane, les grisettes de Montpellier (honey and licorice candy), and rousquilles.

Regional Cheeses

Cheeses to enjoy here are tomme des Pyrénées and Pélardon.

Wines and Spirits

Many wineries make their home here:

• In Languedoc, Cabardès, Clairette-de-Bellegarde, Clairette-du-Languedoc, Corbières, Coteaux-du-Languedoc, Coteaux-de-la-Méjanelle, Côtes de la Malepère, Faugères, Fitou, Limoux, Minervois, Muscat-de-Frontignan, Muscat-de-Lunel, Muscat-de-Mireval, Muscat-de-Saint-Jean-de-Minervois, Pic-Saint-Loup, Saint-Chinian.
• In Roussillon, Banyuls, Collioure, Força Real, Côtes-du-Roussillon and Côtes-du-Roussillon-Villages, Maury, and Rivesaltes.

Varietals used

• In Languedoc

  • Merlot, Syrah, Côt, Cabernet Sauvignon, Grenache, Fer Servadou, Cinsault, Carignan, Mourvèdre, Grenache Noir, Clairette, Bourboulenc, Mauzac, Chenin, Chardonnay, Maccabeu, Roussanne, and Marsanne

• In Roussillon

  • for white wine: Grenache, Malvoisie, Marsanne, Roussanne, Maccabeu, Clairette, and Bourboulenc
  • for red wine: Carignan, Cinsault, Mourvèdre, Grenache Noir, and Syrah

Crème Catalane (serves 4)

Preparation Time: 30 minutes Cooking Time: 15 minutes

Ingredients:

- 1 lemon - 1 vanilla bean - 1 teaspoon ground fennel - 3 egg yolks - ⅓ cup (70 g) sugar - ⅛ cup (33 cL) milk - 1 tablespoon cornstarch - ¼ cup brown sugar

Preparation:

• Blanch the lemon one minute in boiling water. Cool it, drain it, and grate it to obtain a demi zest. Pulverize the fennel. Cut the vanilla in two. Set these aside.
• Into a saucepan pour the milk then incorporate the vanilla bean and fennel. Bring it to a boil over high heat. Remove the saucepan from the heat. Cover it and let it infuse 30 minutes. Filter out the milk.
• Add the egg yolks to the mixture. Whip the resulting preparation. Add the sugar and the lemon zest, continuing to whip.
• Incorporate the cornstarch with a little milk.
• Slowly bring everything to a boil in a saucepan.
• Immediately pour it into four ramekins, then let it cool 2 hours in the refrigerator.
• Before serving, turn on the heating element in the oven. Sprinkle brown sugar on top of the mixture and let it caramelize two minutes beneath the heating element.