Occitanie

From the Mediterranean coast to the Pyrenees mountains, Occitanie’s cuisine is a delightful blend of rustic traditions and refined flavours. Seafood plays a prominent role, with dishes like bourride (a fish stew with aioli) and tielle (an octopus pie from Sète) showcasing the bounty of the sea. Olive oil, tomatoes, and herbs like thyme and rosemary are staples in many dishes, reflecting the sun-drenched climate.

In the mountainous areas, particularly the Pyrenees, heartier dishes dominate. Cassoulet, a rich stew of white beans, duck confit, and sausage, is perhaps the most famous dish from this region. Aligot, a creamy blend of mashed potatoes and cheese, is another comforting mountain specialty.

Occitanie is home to several renowned wine regions, including Languedoc-Roussillon, which produces a wide variety of wines. The region is also known for its fortified wines like Banyuls and Maury.

Roquefort, one of the world’s best-known blue cheeses, hails from this region. Other local cheeses include Pélardon, a goat’s milk cheese from the Cévennes, and Laguiole, a cow’s milk cheese from the Aubrac plateau.

Occitanie has a strong tradition of charcuterie. Toulouse sausage, a key ingredient in cassoulet, is perhaps the most famous. Other specialties include jambon de Bayonne (a cured ham) and saucisson sec (dry-cured sausage).

The region also offers a variety of desserts and sweet specialties. Crème catalane, similar to crème brûlée but flavoured with citrus and cinnamon, reflects the area’s proximity to Catalonia. Fénétra, a layered cake from Toulouse made with almonds and candied lemon, is another local favourite.