Languedoc-Roussillon

AOCPDO Fruit & vegetables Abricots rouges du Roussillon Introduced by the Arabs more than ten centuries ago, the apricot tree found in the Roussillon plain… PGI Meat Agneau de Lozère Agneau de Lozère: tender pink meat, delicate herbal flavour, reared on the dam across the Lozère heights. PGI Seafood Anchois de Collioure Anchois de Collioure: three months in salt, a thousand years of Catalan tradition. Seafood Anguille nouvelloise In Port-la-Nouvelle, the lagoon eel is more than just a catch: it is a chapter celebrated each spring by… PGI Fruit & vegetables Artichaut du Roussillon Between the sea and Canigou, the Roussillon plain has for centuries cultivated an exceptional artichoke… PDO Fruit & vegetables Béa du Roussillon Flat, elongated, with pale yellow skin so fine that it appears peeled without being so — Béa du… Traditional dishes Brandade de Nîmes A royal emulsion of desalted salt cod and virgin olive oil — brandade de Nîmes is the Occitan art of… Traditional dishes Cassoulet de Castelnaudary Cassoulet de Castelnaudary: the most generous and tradition-steeped dish in all of France. AOCPDO Fruit & vegetables Châtaigne des Cévennes The bread tree of the Cévennes mountains: a sweet, melting, subtly astringent fruit, sustained by thirty… Fruit & vegetables Figues de Vézénobres On the facades of the medieval town, figs dry under the Gard sun just as they did seven centuries ago… PGI Fruit & vegetables Fraises de Nîmes On the rounded pebbles of the Costière, a small, bright red strawberry comes into production from early… Confectionery Grisettes de Montpellier Born in 1150 in the dispensary of an apothecary at the faculté de Médecine, Grisettes de Montpellier… PGI Grains & pulses Haricot de Castelnaudary The white lingot of Lauragais: thin skin, creamy flesh, melting texture when cooked — the very soul of… AOCPDO Spices & condiments Huile d'Olive du Languedoc Born on Mediterranean lands trodden by the Greeks twenty-six centuries ago, a survivor of the great… PDO Spices & condiments Huile d'olive de Nîmes Green elixir of the Roman garrigue — two thousand years of olive growing across the lands of the Gard… Seafood Huîtres de Bouzigues Born in a tideless lagoon, raised in suspension on tables that shape the horizon — huîtres de Bouzigues… PDO Fruit & vegetables Lucques du Languedoc The crescent-moon green olive: generous, mild flesh, low bitterness, notes of avocado and hazelnut — the… Traditional dishes Macaronade sétoise In Sète, there is no family Sunday or major celebration without a "maca" — red-wine tomato sauce… PGI Spices & condiments Miel des Cévennes Miel de Cévennes: rich aromatic palette, summer wildflower, autumn chestnut, distinctive flavour of the… AOCPDO Fruit & vegetables Oignon doux des Cévennes The Cévennes onion: sweet as honey, grown on stone terraces that only human hands dared to carve. Fruit & vegetables Oignon doux de Lézignan-la-Cèbe In the sandy cébières of the Hérault valley ripens an onion so sweet that it can be eaten raw like fruit… AOCPDO Cheeses Pélardon Pélardon: a Mediterranean gem scented with garrigue, a centuries-old Cévenol heritage. PGI Cheeses Pérail Small white ewe's milk disc from the Larzac — melting soft paste, downy bloomy rind, delicate and milky… Traditional dishes Petits pâtés de Pézenas A small spool of golden, sweet-and-savoury pastry that travelled across the Indies, England, and two… PGI Meat Poulet des Cévennes Mountain chicken from the Cévennes: slow-reared (84+ days), delicate, tender flesh, authentic flavour. PGI Grains & pulses Riz de Camargue Riz de Camargue: a grain born of the Rhône and fresh water, the flavour of France's first rice. PGI Meat Rosée des Pyrénées catalanes An unweaned calf, reared suckling on its mother and transhuming with her in the summer pastures of the… Traditional dishes Rouille de seiche sétoise In Sète, as soon as the fish auction has delivered the day's cuttlefish, a pot begins to simmer: tomato… Pastries & bread Rousquilles du Roussillon The rousquille: a small Catalan ring, lemony meringue dancing between sugar and salt. Pastries & bread Le Somptueux Created in 1920 for spa visitors to Amélie-les-Bains, the Somptueux is a moist, generous travel cake… AOCPDO Meat Taureau de Camargue The black bull of the Camargue: wild and proud, reared at liberty in Europe's largest freshwater delta. Traditional dishes Tielle de Sète Golden pastry, a spicy octopus filling and the sea in every bite — the tielle is the Mediterranean soul… PGI Meat Vedell des Pyrénées Catalanes Veau des Pyrénées Catalanes: tender meat, delicate flavour, reared on Franco-Spanish mountain pastures. PGILabel Rouge Meat Volailles du Languedoc Languedoc farmhouse poultry: tender white meat, free-range, delicate mild flavour.