CULINARY TOUR DE FRANCE – OCCITANIE – (LANGUEDOC-ROUSSILLON)
If you follow my instagram, you will see magnificent airbone pictures I take when I am flying above the breathtakingly Mare-Nostrum near Montpellier in Languedoc-Roussillon. The Languedoc-Roussilon is known as a “passage”. In this corridor, you will be seized by the wind: the Provençal mistral to the east, the Tramontane to the west and the Narbonne sailor, the autan wind (fohn type), which announces the rain…
The Cévenols people have found in the products of their land something to feed the richness and variety of their gastronomy… especially with the pork and the chestnuts! The chestnut tree is the king tree of the Cévennes. Named “the breadfruit tree”, it has nourished many generations of Cévenols. It finds in this region the siliceous and acidic soil which suits it.
Find the recipe : Pork from the Cévennes HERE
The brandade de Nîmes consists only of cod, milk, oil and various condiments mixed together creating this particular texture.
This recipe, known in the region since the 18th century, would have been invented by a Nîmes woman. Because the name in Provencal, Brandar, means stir.
For the French reader, Alphonse Daudet, wrote : the brandade de Nîmes “has no equal and allows us to preserve the accent, the white teeth and the memory! “.
Find the recipe : Brandade de nîmes pie HERE
The Fougasse of Aigues-Mortes was traditionally made during the Christmas period and was included among the thirteen Provençal desserts. It is deliciously made from brioche dough, sugar, butter and orange blossom…
A legend said that it was Rabelais,when he was at the faculty of Montpellier, who introduced Fougasse to Aigues-Mortes when he attended the meeting between François 1er and Charles V in 1538, in order to celebrate hope… Lovely isn’t it?
Find the recipe : fougasse of Aigues Mortes HERE
