destination cooking - specialities of the region

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Languedoc is dominated by vineyards which cover three times the area of those in Bordeaux.
The Mediterranean climate helps to produce incredible grape varieties, including Merlot, Cabernet Sauvignon, Sauvignon Blanc and Chardonnay, the sweet fortified Muscat wines are favourites.

Cassoulet is a rich, slow-cooked bean casserole with pork sausages, goose, duck white haricot beans. This is traditionally a winter-meal for the locals, but is well worth tasting in one of the many outstanding restaurants. Look out for the many regional variations that change the mix of meats.

The marshland of the Camargue region is where most of France’s rice is grown and the gourmet red rice, with
a striking hue and nutty flavour, is demanded by the best chefs.

Our favourite - Roquefort blue cheese is made and matured in the limestone caves of the Larzac plateau from milk of the Lacune sheep.

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