The southern regions in France are a delicious mix of colors, aromas and flavors. Local produce is the heart of the identity and good taste of our regions, which over many centuries have developed a wide range of agricultural produce from which springs a rich and tasty regional cuisine made from products of great quality. The desire is to maintain and preserve this heritage in order to offer an incomparable diversity of taste and aromas to all.
The products to be found on our market places are bursting with flavor drawn naturally from the earth bathed in sun and fresh water. The orchards and gardens which run alongside our lanes offer a variety of fruits, vegetables and fragrant herbs which are the pride of our different regions – the cherry from Céret, the strawberry from Nimes, chestnuts and sweet onions from the Cevenne hills and the potato from the Camargue.
With such a choice, you can’t possibly resist the succulent traditional local specialities. Whether they be savory or sweet, the recipes handed down from generation to generation will not leave you indifferent. True and authentic flavors – that’s the secret of this cuisine, which comes from the heart, and from the land.
And just to make your mouth water, here’s a small selection of sweets and savories – a treat for your tastebuds! Cassoulet from Castelnaudary (special bean and duck casserole), brandade of Nîmes (creamy fish), Tielle sétoise (seafood pie), Aligot from the Lozère (potato and cheese speciality) or bull’s meat stew from the Camargue, and for the more gourmand among you, croquants from Mende (almond biscuits), gâteaux de châtaignes (chestnut cake), fougasse from Aigues-Mortes (sweet pastries), berlingots from Pézenas (bonbons), grisettes and amandines from Montpellier (small biscuits) or touron noir (nougat) from Perpignan.
And the list is far from finished… come and discover other marvels!