Nothing like an apricot to boost yourself! Flavourful, juicy and refreshing, the apricot possesses one of the highest levels of minerals and provitamin A. Easily digestible and not very calorific; it is the perfect fruit for the whole family! Choose it pulpy, tender and of course perfumed!

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Made from cows’ milk, the Bleu des Causses has a strong and pronounced taste, raised with parsley accents. Its natural rind is flowered and its unctuous texture is slightly veined of blue.  Especially consumed at the end of the meal, the Bleu des Causses is also used to fill up omelettes or crepes, to season pastas or to raise the flavour of a grilled meat.

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Early appreciated by the Antiquity gourmets, the oysters from the Languedoc-Roussillon coasts are well-known for their hazelnut flavour finely iodized and their crunchy texture. Grown on ropes hanged on “tables” on the Thau Lagoon, they are by turns immersed and taken outside the water to imitate the tide movements.

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Originally, those small black bulls were reared for Camargue races games in the arenas. But their surprising musky meat allowed them to enter into the gastronomic world. The AOC Camargue Bull is eaten in the whole region, grilled as well as stewed in “gardianne” with a red wine sauce.

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It is very difficult to agree on what makes this rice different. Very fruity, for some people, incredibly tender for others, it is up to you to make your choice! Served with the “Gardianne de Taureau” (bull stew), the “Rouille de Seiche” (cuttlefish-based dish), as well as many other fish and meat specialties, rice is omnipresent in the Languedoc-Roussillon gastronomy.

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For thousands of years, the human being has harvested sea salt from the Mediterranean shore. During the salt tax period, the “Fleur de Sel” of Camargue, made from salt crystals, was picked up by the salt workers for their personal use. Nowadays, it is widely appreciated by gourmets and raises with subtlety the dishes’ flavours, from the simplest to the more sophisticated.

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Made from dry white beans and meat (pork, duck, goose or others), the Cassoulet was originally made with broad beans. The legend says that this dish was invented during siege of the city of Castelnaudary. The starving villagers of the beleaguered city would have gathered all the available food to cook a gigantic stew to invigorate the soldiers.

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The Catalan charcuteries, also called “embottis” are very numerous. One of the most popular is certainly the “botifarre”, or black pudding, seasoned with garlic, oregano and cinnamon. The “fuet”, famous Catalan dry sausage, is also part of the local charcuterie; its light salty and nutty taste will simply charm you. At last, the delicately spicy “llonganisse” sausage, with cloves, saffron and cinnamon, and also the very popular liver pâtés.

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The Lozère region conceals treasures when charcuterie is mentioned. There is a whole variety of products for all tastes: from the “bougnette” (small ground meat balls with a subtle hazelnut flavour) to the famous pig “fricandeau” aromatized with thyme and bay-tree. Without forgetting the “maôche” sausage, filled up with vegetables also known as “green sausage”, the manoul (made from mutton) and the impressive dry sausage des “Moissons”.

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The “Brandade de Morue” is born from the exchange between cod fished by the Breton’s Terre-Neuvas and the sea salt of the salt workers from the Camargue region. The cod brandade made its entry in the “nîmoise” gastronomy only in the 18th century when cookers transformed the cod into a mash and grinded it with milk, olive oil and scrubland herbs. It can be served, au gratin or not, spread on toasts. It’s delicious!

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The Collioure anchovy is a culinary speciality of this small town of the Pyrénées-Orientales. It can be found in many different ways: packed in salt, in oil, mashed into an anchovies cream, in a tapenade (olive spread) or an “anchoïade” (dresser made from tapenade, anchovies cream and olive oil), stuffed into an olive, and even fried or in soup. The Catalan cuisine also uses it in salads and as an appetizer on a grilled slice of bread, with crushed tomatoes.

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From the small Mediterranean sardine, to the red mullet, the hake and the Royal sea bream, the Languedoc-Roussillon region is an endless source of inspiration for nice barbecues. Let yourself be seduced by the Mediterranean sea bass, very appreciated for its white, tender and flavourful flesh. Cook the whole of it in an oven, under a sea salt crust, it’s just delicious!

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Every kind of honey is different. Depending on which pollen the bee gathers, the honey will have a different taste. There is a wide range to be mentioned: honey of “Garrigue” (scrubland), of the Cevennes, of the Pyrenees Mountains, of chestnut, rosemary, rhododendron, etc… The region also offers a variety of gingerbreads and delicious jams!

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Fed with good grass from the high plateau of Causses, the lamb of Lozère is consumed without moderation: grilled, braised and even in lamb barbecues for one evening of celebrations.  Some helpful lamb’s ideas: chops, saddle, leg, knuckle, shoulder, loin, baron, filet, noisette… We advise you to keep an eye on the grill (the delicate meat of the lamb has to be eaten “rosé” -between rare and medium-). Overdone the meat will be too dry!

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This variety of olives is considered as the green diamond of the table (small and bright green), as the Lucques olive presents an atypical shape of a crescent of the moon. Fleshy, tender and soft, it has to be eaten as a “Grand Cru”, or can also be appreciated in olive oil.

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“Charentais” is the variety of melon from the Languedoc-Roussillon region. This kind of melon is yellow and its orange flesh is sweet, perfumed and very tasty. Rich in potassium, vitamins and magnesium, it stimulates the kidneys and helps to fight against the effects of the sun and ageing. Just a piece of advice: choose it when the stem is wilted and easy to take off.

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“L’olivier” or olive tree is the symbolic tree of the Mediterranean Basin. It was declared “the gift most useful for humanity”. Since always, olive oil is appreciated for its fruity taste and its many benefits.
The best is to start with Lucques olive oil, fine and fruity, to discover all the olive oil’s secrets. But, you can also appreciate the peppered and spicy Picholine olive oil, whose light bitterness made all its reputation!

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Peaches from the Languedoc-Roussillon region are delicately sweet and delicious. Moderately energetic, they have rehydrating and refreshing properties. From the same family, the nectarines are however more resistant and firmer. Their skin does not grip the stone and their flesh is crunchy and juicy. Easy to consume, they can be mixed into a salad or turned into compote. Choose perfumed and colourful peaches and nectarines, without marks.

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This sharp and peppered small AOC cheese is made from goats’ milk. It is recognized by its strong character and its light nutty flavour. The Pelardon can be found fresh, half dry or dry, at the end of a meal or in a salad. It can be served hot as well as cold! The drier it is, the stronger it tastes.

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These pies are stuffed with roasted mutton and candied zests of lemon. Originally from India, these little sweet and sour pies were introduced in the area in the 18th century, when Lord Clives (governor of the East Indies) travelled to the pretty town of Pézenas.

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The Picholine olive is from the Gard Department. It is a crunching, firm and particularly aromatic olive whose taste and softness are very appreciated by gourmets. Rather consumed as it is, its oil is nowadays selected for its character and its light bitterness.

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Rennet apples from the city of Vigan are collected tardily each year on October. Their yellow skin spotted of grey offer a subtle mixture of sweetness and acidity. They are perfect with pudding and can also be consumed in a pie or compote.

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The name of those small Catalan biscuits comes from their shape (rosca, “ring-shape” in Catalan). There are simply irresistible with their shortbread soft and melting texture. Covered by a thin glaze of anise-flavoured or vanilla-flavoured icing sugar, Rousquilles are a real delight!

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Wild or cultivated, the culture of sweet chestnut has left a footprint in the Cevennes identity and landscapes. Consumed during long time in soups or roasted in a wood oven in perforated pans, the sweet chestnut is found also dry, boiled, grilled, mashed, in jam, flour or even bread.

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The characteristic of this onion lies in its sweet, juicy taste and its beautiful pearly aspect. An excellent melting ingredient for all kind of recipes: raw in salads, fried as a side dish, cooked in pies or even caramelized combining sweet and sour notes.

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Its name comes from the Occitan “tapeno” which means capers. Its basic ingredients are capers mixed with mashed green or black olives from the Languedoc-Roussillon region, anchovies can also be added to it. Southerners enjoy the tapenade as an appetizer, spread out over a toast. It also goes perfectly with raw vegetables, as a starter.

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Originally, these famous little pies were invented by the Italian families of the port of Sète. There are thousands recipes for tielles, but they all come to an agreement saying that it is a flavourful bread dough, stuffed with minced octopus and onions, seasoned with garlic, tomato and spices.

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It is mostly on the Pyrénées-Orientales department that this American fruit is cultivated. Globe, oxheart, grape, heirloom and even cherry tomato, they all have different characteristics and a thousand and one ways to discover them!

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Specially appreciated by the “sea farmers”, this speciality from the Camargue and Languedoc areas is served as an appetizer or as a starter, sautéed with a garlic and lemon sauce. But the region contains other hidden treasures such as sea-urchins, grooved sea squirts, Bouzigues mussels and even clams!

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It is a shortbread biscuit made from white or rosé wine and vanilla sugar. Unusual and tasty delicacy, it can be eaten all day long, served with a coffee, an ice-cream or even a glass of Crémant de Limoux! A pure moment of total immersion in the regional treasures!

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