Cuisine du Languedoc

Another good example of the local cuisine of Languedoc Roussillon, south France, and equally popular at any time of year, is confit de canard, delicious pieces of duck that have been preserved in the bird’s natural fat for extra taste.Olivesare traditionally grown in the Uzège, the extensive scrubby woodlands which extend north of Uzès.Used in countless dishes and also turned into the Languedocienne : recettes de Languedocienne - Cuisine Actuelle

The cuisines and ingredients used in Languedoc Roussillon are surprisingly varied, ... in the market and participate in a cookery class on Languedoc cuisine.

Regional dishes of Languedoc-Roussillon : The … The Catalan influence can be found in the regional dishes of Languedoc-Roussillon, with food such as brandade which is made from a purée of dried cod wrapped in beet leaves, crème Catalane – (cream with lemon, vanilla and fennel seed, like a crème brulée but more delicate; and morue à la Catalane – a cod dished served with tomatoes and pepper and anchoïade – anchovies with garlic

Montagne du Haut Languedoc | Montagne magique en Haut ... Montagne du Haut Languedoc, montagne de nature tourisme loisirs. Site portail de la montagne du Haut Languedoc : pays hébergements produits cuisine santé

Restaurant Alexandre. Gastronomique. Cuisine d'auteur. Fermé. Ouvre à 12:00. 18/20. 2 rue Xavier Tronc, 30128 Garons. GO ...