We understand it is easy to feast in Languedoc Roussillon.
But do you know the specialties of this region?
- Seafood and particularly the flat oysters of Bouzigues. The Romans actually started breeding this oyster species.
- For a sweet treat, one can have the “Zézettes” of Sète.
These are shortbread biscuits flavored with vanilla, much appreciated by children. It’s a sweet delicacy originating from the “Blackfoot” immigrants and introduced in France in the 70’s. Today, it is commonly found in local artisanal bakeries
- The olive oil from Nîmes, classified under the Appellation d’Origine Protégée (AOP) since 2007. Upon tasting, it reveals aromas of pineapple and plum. It is very light on the palate and with an unparalleled freshness.
If you wish to visit an active producing mill, you can contact the Moulin du Mont Ramus. Visits there are very pleasant.
- The “pélardon”: it is a small goat cheese that is often representative of the Languedoc Roussillon region! Protected by an AOC appellation since 2000, the “pélardon” is a soft cheese made from raw goat milk, with a natural rind. It can be enjoyed from May to September after a 3-week aging period.
The Languedoc Roussillon region is rich in gastronomic specialties that you can learn to master in top schools. Gastronomicom culinary school offers extensive training!