Gastronomy in Languedoc

Stretching from Provence to the Pyrenees, the Languedoc region has occupied a strategic border position since Roman times and is awash with historical reminders of those times. These days it’s best known for its vineyards, which produce a third of France's wines - excitingly most of these are unrestricted by France’s more rigid classification systems.

The cuisines and ingredients used in Languedoc Roussillon are surprisingly varied, perhaps because of its position in Europe and the powers who have controlled it. The best known regional dish is cassoulet, that ultimate comfort stew of bean and sausage but it’s also an excellent place to sample fresh oysters and mussels which are cultivated in the shallow lagoons on the coastal strip.

The markets overflow with excellent local ingredients: Bouzigues oysters, Collioure anchovies, olives, seafood, duck and foie gras, beef from the Camargue, truffles from Uzès, fresh fruit (Céret in Roussillon is the cherry capital of France), lamb from the Lozère, charcuterie and goat cheeses from the Cévennes and much more.

Languedoc produces more wine than any other region in the world- to be fair, back in the day much of it could have been used as floor cleaner… BUT, no longer. Wines from the Corbières, Minervois, Fitou and Côteaux-du-Languedoc now range from good to outstanding. Reds from St Chinian and Pic-St-Loup can be remarkable, while Picpoul-de-Pinet is the zingy, astringent white to accompany your shellfish (its name literally means "lip stinger").

Even now, swathes of the Languedoc hinterland remain largely undiscovered, but it’s just starting to grow in popularity. It’s been named one of the best regions in the whole world to visit by Lonely Planet, boasting “Anyone who’s tasted the region’s fabulous food and fine wines really won’t need any extra reasons to visit”.

This still a region where you can truly get the feeling of an untouched and unspoilt version of Southern France. A place where the food experiences  are truly unique, and where you are welcomed into the kitchens, vineyards and farms by locals passionate to share their love for the local cuisine and produce with you.