Regional dishes in Languedoc

Languedoc has an old and rich gastronomic tradition. From generation to generation, the local dishes in the south of France are passed on and, where possible, refined. The region is known for top quality fruit and vegetables. By the Mediterranean Sea, seafood such as oysters, shellfish and various other types of fish are very popular. The Pyrenees have other specialties such as, various pâtés and cheeses, savoury cakesand  sweet treats, the crème Catalane and the cassoulet from Castelnaudary. Thanks to the many different wines, there is a wine to pair with all of your dishes.

Cassoulet from Castelnaudary

This casserole from the Aude in a "cassole", a dish with white beans, duck, pig, sausage, pork fat and vegetables is one of the most eaten dishes in France which dates back to the Middle Ages. In Castelnaudary, the cassoulet festival is held in the last weekend of August. At this festival you can enjoy tastings, delicacies, a flower parade, activities and concerts.

Anchovies from Collioure

Collioure on the Mediterranean Sea is also called the capital of the Anchovies. The fish has been prepared in three ways for hundreds of years: with salt, oil or brine. In 1466 Collioure was exempted from salt tax by Louis XI. Since then, the trade in anchovies has increased enormously. The anchovies are served in most restaurants and mainly eaten in a salad, on toasted bread or on a pizza.


A real Catalan regional dish is the Escalivada. This can be eaten as a starter or side dish and is served on bread or as a tapas. The dish Escalivada consists of a number of vegetables served together or next to each other. It often includes vegetables such as bell peppers, tomatoes, onions and eggplants. These vegetables are wrapped in aluminum foil and heated in the oven. Then they are cut into slices and marinated in olive oil. Herbs, garlic, pepper and salt are added to taste.

Tomme and Pélardon, two types of cheese

Two well-known cheeses from the region are the Péradon and the Tomme. The Pélardon comes from the northern part of the Aude and the region above. It is poured into a mold with a ladle and can be eaten after eleven days. The Tomme comes from the Pyrenees and is a somewhat harder cheese. The young variety of this cheese has a black crust and the more matured cheese has a golden crust. Both types of cheese are perfect paired with a glass of red wine.

Crème catalane

The Spanish Crema catalana and the French Crème Brulée are desserts that are familiar to everyone. Both have a vanilla custard as a base. The difference with Crème Brulee is that the Crema Catalana uses milk and cornstarch instead of cream. Cinnamon and star anise are also added in Crema Catalana, the French only use vanilla. The stiffening process also differs between the two. Both, however, are delicious!

Oysters from Leucate and Gruissan

Those who love oysters will have the time of their life by the Mediterranean coast. The most well-known oysters are those from Leucate and Gruissan in the vicinity of Perpignan and Narbonne which has different types such as Fleur de sel, Casanova and Saint Martin. According to experts, the oyster has firm meat, is subtle in taste and combines well with a glass of chilled Chardonnay.

Patty or Pâté of Pézenas

The Pâté of Pézenas is made of puff pastry and filled with minced mutton, it tasted sweet-savory. It is served as a starter or as a dessert. In 1991, a special organization was founded to promote the patty in the region. According to tradition, the patty came to  Pézenas by the Indian cook who worked for the British Lord Clive who lived near Pézenas. The cook is said to have told the local baker his recipe.

Tielle sétoise and bourride sétoise from Sète

Tielle sétoise and bourride sétoise are two dishes from the town of Sète near Narbonne. The Tielle sétoise is a cake that originally comes from Italy. It has pieces of fish stewed in tomato sauce and can be eaten both hot or cold. This dish is great to take with you when you go for a picnic because it is easy to take with you. The Bourride sétoise is a ragoût of white fish, mainly monkfish, combined with various vegetables, tomatoes, onions, white wine, oil and various herbs.

Noir de Bigorre ham

Noir de Bigorre is a special type of ham from the black-haired pig species and is a speciality from the Pyrenees. These pigs were almost extinct, but local farmers joined forces with the 36 pigs that remained, to ensure this species of pigs still exist. These pigs aren’t bred with large numbers, which has made it a luxury product. This ham regularly wins prizes thanks to its good quality and unique taste.

Are you already looking forward to going on holiday to this region 

Book now and enjoy all this good food! 🍽️