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Abricots rouges du Roussillon
Orange-red apricots grown in pyrénées-orientales, occitanie, france
Agneau de l'Aveyron
Lacaune lambs reared in aveyron, occitanie, france
Agneau de Lozère
Blanche du massif lambs reared in lozère, occitanie, france
Agneau du Quercy
Lambs reared in quercy, occitanie, france
Ail blanc de Lomagne
Allium sativum 'blanc de lomagne' garlic grown in gers lomagne and tarn-et-garonne, occitanie, france
Ail rose de Lautrec
Lautrec pink garlic is a protected geographical indication indicating a specific production of garlic from the lautrec commune in the tarn department in southern france. this crop has been, since 1966, listed under the french label rouge "ail rose" (pink garlic) and under the protected geographical indication ail rose de lautrec (lautrec pink garlic) since june 12, 1996.
Aioli
Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).
Main
Aligot
Aligot is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in l'aubrac (aveyron, cantal, lozère, occitanie) region in the southern massif central of france. this fondue-like dish from the aveyron department is a common sight in auvergne restaurants.
Anchois de Collioure
Engraulis encrassicholus anchovies from collioure, occitanie, france
Drink
Armagnac
Armagnac (, french: [aʁmaɲak]) is a distinctive kind of brandy produced in the armagnac region in gascony, southwest france. it is distilled from wine usually made from a blend of grapes including baco 22a, colombard, folle blanche and ugni blanc, traditionally using column stills rather than the pot stills used in the production of cognac, which is made predominantly from ugni blanc grapes. the resulting spirit is then aged in oak barrels before release. production is overseen by the institut national de l'origine et de la qualité (inao) and the bureau national interprofessionel de l'armagnac (bnia). armagnac was one of the first areas in france to begin distilling spirits, but the overall volume of production is far smaller than cognac production and therefore is less known outside europe. in addition, it is for the most part made and sold by small producers, whereas cognac production is dominated by big-name brands, especially courvoisier (owned by beam suntory), hennessy (lvmh), martell (pernod ricard), and rémy martin (rémy cointreau).
Artichaut du Roussillon
Artichokes grown in pyrénées-orientales, occitanie, france
Barèges-Gavarnie
Sheep reared in hautes-pyrénées, france
Béa du Roussillon
Spring potato grown in pyrénées-orientales, occitanie, france
Bleu des Causses
Bleu des causses (occitan: blau dels causses) is a french blue cheese made from whole cow's milk. some consider it as a mild variant of roquefort. the cheese has a fat content of 45% and is aged for 3–6 months in gorges du tarn's natural limestone caves. the ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma. today, it is a relatively rare cheese that is only made by a handful of small producers.
Bourride
Bourride (bourrido, in provençal, borrida, in occitan) is a culinary specialty traditional to cuisine of provence and languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. a variant of bouillabaisse or fish soup à la sétoise, this fish soup, originally from provence and languedoc, is particularly popular in toulon (var) and agde (hérault). the word bourride comes from provençal bourrido (borrida in classical norm of occitan language), which was derived from bouri/bouli (borit/bolit), bouilli (boiled) in french.
Brandade
Brandade is an emulsion of salt cod, olive oil, and usually potatoes. it is eaten in the winter with bread or potatoes. in french it is sometimes called brandade de morue and in spanish it can be called brandada de bacalao ('morue' and 'bacalao' meaning salt cod). brandade is a specialty of the roussillon, languedoc and provence regions of occitanie (in present-day france); and catalonia, balearic islands and valencia in eastern spain. similar preparations are found in other mediterranean countries such as italy (baccalà mantecato), portugal, the greek cyclades (brantada) and other regions of spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.the word "brandada", like paella, matelote and others, has no translation into any language. cod in french is called cod and in occitan hake. in nineteenth-century france, baron de brisse wrote a daily recipe for the world in the newspaper la liberté, and these recipes were collected in 1868. one of them explained how to season what he called cod brandade, but in modern french it is called cod brandade.in menorca (balearic islands, spain) sometimes artichokes may be added. in marseille and toulon, crushed garlic is added to the dish. potato is also added to brandade in france and basque country, but not in catalonia. neither cream nor milk are included in traditional recipes in occitania or spain.the early versions of the recipe contained only cod and oil, but potatoes have long been added. the version with potatoes may be called brandade de morue parmentière, after antoine-augustin parmentier.
Cabécou
Cabecou is a soft goat cheese that comes from the midi-pyrénées region of southern france. it has a thin striped rind and after 2 weeks its crust grows blue mold changing its taste. it is one of aquitaine's most famous foods. aquitaine is a region in the lower bottom of france. the coloration of this creation is a calm cream color. cabécou is a cheese generally made from raw goat's milk originating from the regions of the massif central such as quercy, rouergue, haute-auvergne, limousin and périgord. its best consumption period extends from april to august.the name comes from the occitan word "cabra/craba" which means goat.
Cahors
Cahors (pronounced [ka.ɔʁ]) is a red wine from grapes grown in or around the town of cahors, france. cahors is an appellation d'origine contrôlée (aoc) (controlled designation of origin) which forms part of the south west france wine region. the dominant grape variety in aoc cahors wines is malbec, which must make up a minimum of 70% of the wine, and which is known locally as "auxerrois” or "côt". it may be supplemented by up to 30% merlot and/or tannat. the designation aoc cahors may only be used for red wines. the white and rosé wine produced in the same area is sold under the designation vin de pays du lot instead. there are 4,200 hectares (10,000 acres) of cahors vineyards, with a planting density of at least 4000 vines per ha. today's wine growing area lies mainly west of the town of cahors. the most important places are mercuès, parnac, luzech, prayssac, grézels, puy-l'éveque and vire sur lot. they are all located in the valley of the lot.
Canard à foie gras du sud-ouest
Luxury food products made with the liver from moulard or muscovy ducks, from occitanie and nouvelle-aquitaine, france
Cargolade
Escargot (snails), seasoned, grilled and drizzled with flaming lard
Cassoulet
Cassoulet (, also uk: , us: ; french: [kasulɛ]; from occitan caçolet [kasuˈlet] (listen) and cognates with spanish: cazoleta and catalan: cassolet) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern france. it is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.the dish is said to have originated in the town of castelnaudary, and is particularly popular in the neighboring towns of toulouse and carcassonne. it is associated with the region once known as the province of languedoc. an organization called the grand brotherhood of the cassoulet of castelnaudary (french: la grande confrérie du cassoulet de castelnaudary), has organized competitions and fairs featuring cassoulet every year since 1999.
Cazelle de Saint Affrique
Cazelle de saint affrique is a soft-ripened, pungent cheese, made from pasteurized sheep's milk in the midi-pyrénées region of france. it is an artisan cheese, hand-fashioned in small rounds. the cheese derives its name from the cazelle, a stone building common in aveyron, the area where the cheese originates. cazelles are used to house hay, and to shelter the local shepherds and their sheep. the saint affrique portion of the name references the commune of saint affrique, where the cheese is processed. the cheese is made in a manner similar to crottin de chavignol. at six weeks old it has a smooth, dense and slightly gummy texture. the flavor is mildly nutty, with a very clean finish. the edible rind is supple, with a slightly bitter flavor.
Chasselas de Moissac
White table grapes grown in tarn-et-garonne, occitanie, france
Cinsaut
Cinsaut or cinsault ( san-soh) is a red wine grape whose heat tolerance and productivity make it important in languedoc-roussillon and the former french colonies of algeria, lebanon, and morocco. it is often blended with grapes such as grenache and carignan to add softness and bouquet.it has many synonyms, of which perhaps the most confusing is its sale as a table grape called 'oeillade', although it is different from the "true" oeillade which is no longer cultivated. in south africa, it was known as "hermitage", hence the name of its most famous cross pinotage.
Confit de canard
Duck confit (french: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a french dish made with whole duck. in gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. duck confit is considered one of the finest french dishes.
Dessert, Sweet
Croustade aux pommes
Apple tart with calvados, armagnac, phyllo dough
Daube
Daube is a classic provençal (or more broadly, french) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de provence, and traditionally cooked in a daubière, a braising pan. a traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. the meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.daube is adapted in new orleans cuisine to make daube glacé. variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. for best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. in the camargue and béarn area of france, bulls killed in bullfighting festivals are often used for daube.traditionally it should be cooked for a long time and prepared the night before it is served. daube with lamb is traditionally made with white wine.
Encornets farcis
Cuttlefish stuffed with sausage and herbs
Escabeche
Escabeche is the name for a number of dishes in spanish, portuguese, filipino and latin american cuisines, consisting of marinated fish, meat or vegetables, cooked in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices. in both spain and latin america, many variations exist, including frying the main ingredient before marinating it. escabeche of seafood, fish, chicken, rabbit, or pork are common in spain and portugal. eggplant escabeche is common in argentina.
Estofinade
Thick stockfish stew made with tomatoes, potatoes, onions, garlic, white wine
Étang de Thau oysters
Farçous
Minced pork patties or fritters made with swiss chard, parsley, mushrooms, chestnuts, etc.
Fougasse
In french cuisine, fougasse (in occitan fogaça) is a type of bread typically associated with provence but found (with variations) in other regions. some versions are sculpted or slashed into a pattern resembling an ear of wheat.
Fraises de Nîmes
Ciflorette and gariguette strawberries grown in gard, occitanie, france
Garbure
Garbure is a thick french stew traditionally based on cabbage and confit d'oie, though the modern version is usually made with ham, cheese and stale bread. the name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms. thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks to pick up sheaves of grain. it originated in gascony in the historical cultural region of occitania. it is similar to potée.garbure was the daily sustenance of gascon peasantry. it varied from home to home, resources of the cook, household income, and rhythms of the seasons. the dish is based on lengthy simmering of an assortment of vegetables and meats, generally meats preserved en confit. the essential cabbage may be accompanied by broad beans, fresh or dried, mangetout peas, potatoes, turnips, peas, onions, carrots, celeriac, kohlrabi, beets, lettuce,, nettles, borage, or even chestnuts. a large tureen of garbure is often presented to the table in bearnais restaurants at the start of the meal, and guests can help themselves to as much as they wish. frequently the meal would end with a traditional chabrot, which is a custom of mixing half a glass of red wine in with the liquid left in the bottom of one's bowl after eating the solid contents, and then consuming it.
Gardiane de taureau
Beef stewed with red wine, serve with rice
Gâteau à la broche
Cake cooked on a spit that looks like a tree
Gâteau Basque
Pastry with vanilla or almond cream
Gateau des rois
Cake of kings (king cake) with glazed fruit
Gâteau millasson
Corn flour egg custard (flan)
Génisse Fleur d'Aubrac
Charolais x aubrac crossbred cattle reared in the aubrac region in auvergne-rhône-alpes and occitanie, france
Haricot tarbais
White beans grown in tarbes, occitanie, france
Huile d'olive de Nîmes
Olive oil made from picholine olives, from gard, occitanie, france
Huîtres de Bouzigues
Irouléguy wines
Jambon Bayonne
Bayonne ham or jambon de bayonne is a cured ham that takes its name from the ancient port city of bayonne in the far southwest of france, a city located in both the cultural regions of basque country and gascony. it has pgi status.
Jambon de Lacaune
Dry-cured ham from tarn, occitanie, france
Jambon noir de Bigorre
Curd ham from gascon noir de bigorre pigs, from hautes-pyrénées, occitanie, france
Jésuite
A jésuite is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. the pastry originated in france and the name refers to the triangular shape of a jesuit's hat.
Laguiole
Laguiole (french pronunciation: [laɡjɔl], locally [lajɔl]), sometimes called tome de laguiole, is a french cheese from the plateau of aubrac, situated at between 800 - 1500m, in the region of aveyron in the southern part of france. it takes its name from the small town of laguiole and has been protected under the french appellation d'origine contrôlée (aoc) since 1961 and by the amended decree in 1986. laguiole is said to have been invented at a monastery in the mountains of aubrac in the 19th century. according to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts. french-cheese.com describes the flavor as: "it is thus surprisingly tender on the palate leaving a persistently wettish sensation. its first hazelnut taste quickly transforms into a subtle acidic bouquet, in which touches of floral aromas with a very slight bitter sensation are mixed together with a low acidic piquant taste because of the salt."today, laguiole is made in three different départements: aveyron, cantal and lozère by the coopérative jeune montagne. it is the only producer currently licensed to produce this cheese. with a 45% fat content, laguiole has a pressed, uncooked paste made exclusively from raw, unpasteurized french simmental or aubrac cow's milk collected between may and october above 800m altitude. 666 tonnes were produced in 1998 (-9.14% since 1996) from 20,000 - 30,000 litres of milk collected from 79 different farms. the tome weighs 40–50 kg (88–110 lb) and is distinguished by a bull sign and its name stamped on the rind, as well as by an aluminum identification plaque. its production process starts with renneting before the curd is pressed in two consecutive stages. maturing takes at least six months and may be as long as twelve months. the rind is natural and thick, the straw-colored paste supple and firm, and the texture rich and creamy. recommended wines: fruity red wines such as the marcillac, cahors or etraygues. traditionally, tome (or tomme) de laguiole is one of the principal ingredients in aligot (mash potatoes with cheese, cream and butter).
Languedoc-Roussillon wine
Languedoc-roussillon wine, including the vin de pays labeled vin de pays d'oc, is produced in southern france. while "languedoc" can refer to a specific historic region of france and northern catalonia, usage since the 20th century (especially in the context of wine) has primarily referred to the northern part of the languedoc-roussillon région of france, an area which spans the mediterranean coastline from the french border with spain to the region of provence. the area has around 700,000 acres (2,800 km2) under vines and is the single biggest wine-producing region in the world, being responsible for more than a third of france's total wine production. in 2001, the region produced more wine than the united states.
Lucques du Languedoc
Green olives grown in languedoc-roussillon, occitanie, france
Madiran wine
Madiran wine is produced around the village of madiran in gascony under three appellations d'origine contrôlées (aocs): madiran for red wines and pacherenc du vic-bilh and pacherenc du vic-bilh sec for white wines. the production area for madiran wine is spread over three départments – gers, hautes-pyrénées and pyrénées-atlantiques – and is a part of the south west france wine region. there are 1,300 hectares (3,200 acres) of madiran vineyards.
Melon du Quercy
Melon grown in tarn-et-garonne and lot, occitanie, france
Miel des Cévennes
Honey produced in lozére and gard, occitanie, france
Oignon doux des Cévennes
Sweet onion grown in gard, occitanie, france
Olive de Nîmes
Green picholine olives grown in gard, occitanie, france
Ollada
Ollada (catalan pronunciation: [uˈʎaðə], also named as putxero or perolada in the valencian community) is a traditional catalan dish. is based in boiling vegetables and meat in a casserole.
Omelette sucrée
Sweet omelette, can be filled with a variety of fruits
Oreillette
Beignet, common during christmas and carnival
Pastis landais
A sweet brioche
Pâté de campagne
Country pâté, serve with bread and wine
Pâte de coing
Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. it is a common confection in several countries. traditionally and predominantly from the iberian peninsula, it is called ate or dulce de membrillo in spanish, marmelada in portuguese, marmelo in galician and codonyat in catalan, where it is a firm, sticky, sweet reddish hard paste made of the quince (cydonia oblonga) fruit. it is also very popular in brazil (as marmelada), france (as pâte de coing in french and codonhat in occitan), mexico (as dulce de membrillo and/or ate de membrillo), argentina, uruguay, paraguay and chile (as dulce de membrillo), italy (as cotognata), peru (as machacado de membrillo), israel (as ממבריו membrio) and turkey (as ayva peltesi).
Pélardon
Pélardon, formerly called paraldon, pélardou and also péraudou, is a french cheese from the cévennes range of the languedoc-roussillon region. it is a traditional cheese made from goat's milk. it is round soft-ripened cheese covered in a white mold (à pâte molle à croûte fleurie) weighing approximately 60 grams, with a diameter of 60-70 mm and a height of 22-27 mm. pélardon has benefited from appellation d'origine contrôlée (aoc) status since august 2000.
Persillade
Persillade (french pronunciation: [pɛʁsijad]) is a sauce or seasoning mixture of parsley (french: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.in its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. if added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. it is extensively used in french and french-influenced cuisines, as well as in cajun, louisiana creole, and québécois cuisines. a classic french and quebec bistro dish is pommes persillade, cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking, and can sometimes be combined with quebec poutine to produce a hybrid dish called poutine persillade. persillade is also popular in louisiana; new orleans chef austin leslie's signature dish was fried chicken with persillade.
Porc noir de Bigorre
Gascon noir de bigorre pigs, raised in hautes-pyrénées, occitanie, france
Poulet des Cévennes ou Chapon des Cévennes
Chickens and capons reared in occitanie, france
Rocamadour
Semi-soft cheese made from unpasteurized goat's milk, from rocamadour, occitanie, france
Roquefort
Roquefort is a sheep milk cheese from southern france, and is one of the world's best known blue cheeses. though similar cheeses are produced elsewhere, eu law dictates that only those cheeses aged in the natural combalou caves of roquefort-sur-soulzon may bear the name roquefort, as it is a recognised geographical indication, or has a protected designation of origin. the cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. it has a characteristic fragrance and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. it has no rind; the exterior is edible and slightly salty. a typical wheel of roquefort weighs between 2.5 and 3 kg (6 and 7 lb), and is about 10 cm (4 in) thick. each kilogram of finished cheese requires about 4.5 liters of milk to produce. in france, roquefort is often called the "king of cheeses" or the "cheese of kings", although those names are also used for other cheeses.
Rosée des Pyrénées Catalanes
Veal from aubrac, gascon or pyrenean brown cattle, from pyrénées-orientales, occitanie, france
Rouille
Rouille (french: [ʁuj]; lit. 'rust') is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. it is served as a garnish with fish, fish soup and, notably, bouillabaisse. rouille is most often used in the cuisine of provence.
Rouille de seiche
Squid stewed with vegetables, wine, topped with aioli
Salmis de palombe
Pigeon stew
Sanglier
The wild boar (sus scrofa), also known as the wild swine, common wild pig, eurasian wild pig, or simply wild pig, is a suid native to much of eurasia and north africa, and has been introduced to the americas and oceania. the species is now one of the widest-ranging mammals in the world, as well as the most widespread suiform. it has been assessed as least concern on the iucn red list due to its wide range, high numbers, and adaptability to a diversity of habitats. it has become an invasive species in part of its introduced range. wild boars probably originated in southeast asia during the early pleistocene and outcompeted other suid species as they spread throughout the old world.as of 1990, up to 16 subspecies are recognized, which are divided into four regional groupings based on skull height and lacrimal bone length. the species lives in matriarchal societies consisting of interrelated females and their young (both male and female). fully grown males are usually solitary outside the breeding season. the wolf is the wild boar's main predator in most of its natural range except in the far east and the lesser sunda islands, where it is replaced by the tiger and komodo dragon respectively. the wild boar has a long history of association with humans, having been the ancestor of most domestic pig breeds and a big-game animal for millennia. boars have also re-hybridized in recent decades with feral pigs; these boar–pig hybrids have become a serious pest wild animal in the americas and australia.
Sauce Américaine
Sauce américaine (pronounced [sos ameʁikɛn]; french for 'american sauce') is a recipe from classic french cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. it is sometimes incorrectly referred to as sauce armoricaine (pronounced [sos aʁmɔʁikɛn]), but in fact the sauce was invented by a cook from sète, hérault, who had worked in the united states.
Saucisse de Toulouse
Saucisse de toulouse (toulouse sausage) is a fresh sausage originating from toulouse in the southwest of france. it is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3cm in diameter and is usually sold in a coil (like cumberland sausage). it is an ingredient of most cassoulet recipes and is also served grilled or confit. saucisse de toulouse does not have a protected status so variations on the original recipe can be sold under the same name. producer's organisations have proposed a label rouge designation for the product the recipe for which would adhere to the criteria : raw pork meat and fat (no more than 80% lean), ham without shank, shoulder without shank, loin, brisket, and back fat; a natural casing of pork or mutton; salt at an amount between 1.5% and 1.8% of the total ingredients; water, ice; sugars at a maximum of 1% of the total ingredients (only sucrose, dextrose, glucose, or lactose); aromatics, spices and wines at a maximum of 0.7% in total, and trace amounts of one of : ascorbic acid (e300), sodium ascorbate (e301), erythorbic acid (e315), or sodium erythorbate (e316) as a preservative.
Saucisson de Lacaune
Sausage and salami made from pork and boar meat, from tarn, occitanie, france
Tapenade
Tapenade (french pronunciation: [tapəˈnad]; occitan: tapenada [tapeˈnadɔ]) is a provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies. its name comes from the provençal word for capers, tapenas (pronounced [taˈpenɔs]). it is a popular food in the south of france, where it is generally eaten as an hors d'œuvre spread on bread, with fish, in salads, and sometimes used to stuff poultry for a main course.
Tielle sétoise
Octopus pie
Tomme des Pyrénées
Tomme des pyrénées is a mild french rustic cheese, sometimes prepared covered with a thin skin of black or brownish wax. in january, 2021, it was ascribed protected geographical indication certification and protection, which links the cheese to its specific geographic origin based upon factors such as quality, reputation or other characteristics.
Trinxat
Trinxat is a food from the pyrenees, principally andorra and the catalan comarques of cerdanya and alt urgell. it is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. the name, meaning “mashed” or “chopped”, is the past participle of the catalan word trinxar, which means "to slice". it is sometimes served with salt herring or eaten on its own with bread.
Veau d'Aveyron et du Ségala
Veal from calves reared in aveyron, occitaine, france
Volailles de Gascogne
Poultry reared in midi-pyrenees, occitanie, france
Volailles du Gers
Poultry reared in gers, occitanie, france
Volailles du Languedoc
Poultry reared in languedoc-roussillon, occitanie, france
Volailles du Lauragais
Poultry reared in aude, occitanie, france
