The Tastes of Languedoc

Appears in

By Caroline Conran

Published 2012

  • About

This chapter introduces some of the special foods of Languedoc – favourite ingredients and local produce, both familiar and unfamiliar. Some have a Spanish connection, or are special to the French Pays catalan; others have Moorish roots; many are products of the Mediterranean, like the oysters and mussels of the coastal lagoons.

Foraging is important in Languedoc; there are local methods of foraging and hunting in the mountains and forests, and practical ways of eating these free wild foods.

It would be impossible to find room for everything of interest, so I have simply described some of the things to look out for, and attempted to introduce a few of the unusual ingredients of the pays, all part of the siren song of the Sud de France that makes us long to be there.