Food & Drink
South
Occitanie, the union of Languedoc Roussillon and Midi Pyrenées is France's second largest region. One of the more diverse mixes of culture, climate and geography. Basque and Catalan influence in the south west meets Italian in the south east. Sitting between two mountain ranges, bordering two countries, three regions and 200 kms of the Mediterranean, the same ingredients drawn from across the region can appear to be deja-vu dishes until the local twist is appreciated..

Languedoc-Rousillon
Rugged mountains running south west to north east give way to wooded slopes and coastal plains. Hot dry summers and warm winters cool with northern altitudes and the south west Atlantic air corridor. Food production is seasonal and localised with vegetables, olives, spices and herbs grown on lower plains and vines up to the foothills. Upland woods provide chestnuts and mushrooms which are overshadowed by livestock and dairy farming on the upper plains. Mediterranean seafood and fresh water fish complete menus.

Entrée: Soupe Albigeoise(beef, salt pork & vegetable soup), Bourboulhade(salted cod & garlic soup), Aïgo Boulido(garlic soup),  Salade au Chèvre Chaud(warm goat’s cheese salad), Mesclun(mixed leaf salad, bacon, croutons & garlic in olive oil dressing), Tielle Sétoise(seafood tart), Petits Pâtés de Pézenas(sweet roast lamb pie), Melon au Muscat(melon & ham with sweet wine), Foie Gras(goose pate, onion relish, fig & apple). Rouzole(savoury pork pancake). Omelette Languedocienne(chicken & garlic sausage). Chique(cream cheese, shallots, garlic & herbs).
Rouzole

Plat Principal: Ollada(pork & vegetable casserole), Trinxat Cerdan(fried pork, potato & cabbage), Macaronade Sétoise(spicy pork & beef in tomato sauce on macaroni), Cassoulet de Castlenaudary (pork, sausage & white bean stew), Clapassade (lamb ragout with olives, honey and licorice), Epaule d'Agneau en Civet(shoulder of lamb stew), Boles de Picolat(beef meatballs in tomato coulis), Brouffade Nîmoise(slow cooked marinated layers of beef), Canard aux Cerises (duck with cherries), Crépinettes(chicken patties with figs & almonds), Morue à la Catalane(baked cod & vegetable casserole), Bouillabaisse Languedocienne(mixed seafood, ham & leak stew), Sétoise(monkfish & garlic stew),Criquette(garlic flavoured potato cake), Bourride Gratin Languedocien(cheese topped aubergine &  tomato bake).

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Dessert: Pêches à la Minervoise(peach & raisins in sweet wine), Salade de Cerises au Marc de Languedoc(cherry fruit salad in brandy), Crème Catalane(caramelised desert custard), Bras de Gitan(almond, apricot & cream custard sponge roll), Millas(orange, almond & armagnac caramelised batter), Tarte aux Amandes(almond flan), Tarte aux Abricots(apricot flan), Tortell(marzipan brioche), Croustade Languedocienne(flakey pastry almond cake).

Fromage:(soft cow’s milk, hay matured), Pélardon des Corbières, Brousse, Bleu des Causses, Cathare(soft creamy cow’s milk).

Boisson: Eau Minerale: Perrier(still & sparkling), Vernière(slightly sparkling), Alet(still). Limonette(citrus extracts & sparkling mineral water lemonade).
Bière: Brasserie Alaryk:Blanche Bio(pale ale), Brasserie Meduz:Signature Blanche(pale ale).
Vin: Rouge: Corbières(full bodied, dark fruit & spicy red), Blanc: Roussillon (peachy, fresh balanced acidity white), Rosé: Minervois(full bodied, crisp, dry & citrusy rosé), Dessert: Banyul(fortified aromatic fruity, sweet red), Muscat (fortified light-medium bodied syrupy gold), Sparkling: Crémant de Limoux(crisp dry white, rosé or red).
Apéritifs: Noilly Prat(dry vermouth), Hypocras (orange, cinnamon & red wine), Or-Kina(orange & lemon extracts in white wine), Byrrh(red wine & spices). Pastis(aniseed liqueur).

Noilly Prat Dry
Spirit et Liqueur: Marc du Languedoc(brandy), Micheline(plant & spices liqueur).