Gastronomy of Languedoc-Roussilon

I.PRESENTATIONIn this part, we are going to introduce traditionnal dishes from the 5 departements of Languedoc-Roussillon.

II.SOME GEOGRAPHYLanguedoc-Roussillon region spreads in 5 departements:Pyrnes-Orientales (66) with PerpignanAude (11) with CarcassonneHrault (34) with MontpellierGard (30) with NmesLozre (48) with Mende

III. CLIMATEMediterranean climate : summers are hot, autumns and winters are sweet. The panorama is very diverse and alternes mounts more or lees steep and valleys are deep. The edge coastline is strewed with ponds. Pyreneas bring together a lot of headwaters that use at the balneologie.

Our culinary specialities.ENTRANCES.The hollow huitres of the pond of Thau and its accompanyings.The cargolade: roasted snails, aoli and thym.And the famous plates of Catalan cooked pork meats: catalan sausage, le fouet.

.DISHES.Guardiane of bull: meat of Taurus cooks with some red wine of the region Cod brandade: mashed potato and salted cod The cassoulet of Castelnaudary Boles de Picolat: balls of meats, tomato sauce and haricot beans

.CHEESE.AOC PLARDON: goat's milk, dough marrow and natural crust. BLEU OF CAUSSES: cow's milk, sprinkled with parsley dough, natural crust.

.DESSERTS.Catalan crme brle: orange blossom

Arm of Venus: rolled sponge cake filled with confectioner's custard

Tart almond tart: apricots of Roussillon

.DRINKS.In apritifs: muscatel wine of Rivesaltes, Banyuls, Noilly Prat de Marseillan In Wines: blanquette of Limoux, Blanquette Ancestral method, Hillsides of Languedoc Picpoul de Pinet, Collioure, Corbires. In liqueurs; the brandy of marc of Languedoc, Maury

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