The ingredients used in cuisines of Languedoc-Roussillon are varied in a surprising manner. Each district or town in the region has its own favorite delicacies which are based on produce available locally. Cassoulet is the best pan-regional dish which is a filling of sausages, pork, mutton, and preserved goose and haricot beans. It is a real winter warmer and truly delicious. The wild board is another favorite during winters in the mountainous regions of Languedoc-Roussillon.
This can be practically found on any menu in the region. The delicacy is appreciated for its succulent gamey taste. The pigs are hunted during autumn and can be found being featured on the menus until spring.
Confit de Canard
Confit de Canard is another popular local cuisine of the Languedoc-Roussillon region. The dish is equally popular no matter what the time of the year is. Delicious pieces of duck that have preserved in the natural fat of the bird impart additional taste to the delicacy. Tapenade is yet another local dish which can be found on most of the dinner tables. It features a popular ingredient of the region, truffles. This is a potent black fungus which grows wildly on the root of certain trees and used for the purpose of flavoring.
Bourride is immensely popular in the coastal town of Sète which is a fish stew loaded with garlic mayonnaise. Sardines, tuna, and sea bass are as well immensely popular on the menus of several seafood restaurants in Languedoc-Roussillon region. Delicacies laden with goat cheeses and figs are as well popular in the upland areas of Languedoc-Roussillon.
The passionate regions of Languedoc-Roussillon are known for their strong culinary traditions. This can be attributed to the diverse and unique blend of the multi-cultural people living in Languedoc-Roussillon. If you are looking for a traditional dessert, then indulge in some Crème Catalane while in Languedoc. This traditional dish comprises of a caramelized sugar crust and is flavored with cinnamon. There are several variants of this delicacy which also includes vanilla and lemon.
Gardiane is another popular delicacy which is made from red wine and beef stew. It is usually served with rice. Other popular dishes of the region include pork sausage, Catalan snail, lamp chop grilled, black olive stew and delicacies comprising of red wine. You will note that smoked tuna is also a favorite amongst the locals and is served at the restaurants. It is laden with chanterelle mushrooms, herbs, and garlic. The cultivated mussels of the lagoon, seasoned meatballs, and delicacies with peppers, anchovies, and tomatoes are also popular delicacies of Languedoc-Roussillon.
The gastronomy has certainly been influenced by Spain. Arab influence made bean stews immensely popular in the region which is made from spices such as cinnamon and saffron. You can indulge in numerous desserts that you may not even have heard of while in Languedoc-Roussillon. Make sure to indulge in the best offerings of the region while exploring the place.