Languedoc
Roussillon wine and food
Recommended
combination of Languedoc Rousssillon wine and food :
Red
wine :
- Grilled red meat
- Paté, sausages and salami
- Roasted turkey
- Feathered game
Rosé :
- Salad
- Onion tart
- Omelet
- as an aperitif
White
wine :
- Local sea food products
Food
from Languedoc Roussillon :
Cooking
traditions in Languedoc Roussillon have roots
in the same primary products as those in Provence.
The main ingredients in Languedoc Roussillon cuisine
are olive oil and tomatoes, garlic, onions and aromatic
herbs are also used. The only difference may be that
cooks use a little bit less garlic than in Provence.
Sea food products are an essential part of the Languedoc
Roussillon cuisine. The main important specialties
are:
-
Oysters (from Bouzigues)
- Gardiane (bull stew with rice)
- Bourride (fish with aïoli)
- Morue Catalane (cod with tomatoes and pepper)
- Anchoïade (anchovies with garlic and olive
oil)
- Crème Catalane (cream with lemon, vanilla
and fennel seed)
with Cuisine-France,
French cooking and recipes
Cheese
in Languedoc Roussillon :
The
following cheeses are made in Languedoc Roussillon.
Note that Roquefort is coming from a remoted place
called Larzac in the south west side of Languedoc.
-
Pélardon
- Roquefort
- Bleu des Causses
- Goat
cheese
with Cheese-France,
the French Cheese Guide
Next : Wines
in Languedoc Roussillon - Languedoc
Roussillon wine information - Languedoc
Roussillon region information - Languedoc
Roussillon wine making - Languedoc
Roussillon wine and food - Buy
wines - Languedoc Roussillon main
page
Wines
in Languedoc Roussillon : Corbières - Coteaux
du Languedoc - Côtes
du Roussillon - Saint
Chinian - Costières
de Nimes - wines
from Languedoc Roussillon
Pictures
of Saint Georges d'Orques, Languedoc
Other
french wine regions : Alsace - Bordeaux - Burgundy - Champagne - Corsica - Côtes
du Rhône - Loire Valley - Provence - South
West
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