Languedoc 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 Map - Languedoc Roussillon wine making - Languedoc Roussillon wine and food - Buy wines - Languedoc Roussillon main page

Wines in Languedoc Roussillon: Corbières - Coteaux du Languedoc - Cotes du Roussillon - Saint Chinian - Costières de Nimes - wines from Languedoc Roussillon

Pictures of Saint Georges d'Orques, Languedoc

Other wine regions: Alsace - Bordeaux - Burgundy - Champagne - Corsica - Côtes du Rhône - Loire Valley - Provence - South West

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