Occitania

1. SOUTHERN
FRANCE
PT. 2
Occitania

2. OCCITANIA • Occitania (previously known as
Languedoc) is a lovely but largely
obscure area in southern France,
located immediately west of
Provence. Given its closeness to the
Mediterranean, it is recognized for its
Spanish-influenced cuisine, robust
cassoulet (a stew-like meal with
beans, sausage, and duck), and
oysters.

3. • Because of its emphasis on quantity over quality wines, this
region was dubbed the "wine lake of Europe" for many years.
This wine, in fact, was provided to the French troops. The region
boasts more vine hectares than any other region in France, and
more than California and Australia combined. There has been a
significant improvement in quality over the previous 20 years, so
much so that the world's most reputable critics award these
wines excellent points. And, while the quality has risen, the price
has not yet kept up.

4. CUISINE
• Occitan food is considered Mediterranean, yet it differs from Catalan
and Italian cuisines in some ways. Indeed, due to the breadth of
Occitania and the huge diversity of landscapes—from mountaineering
in the Pyrenees and Alps through rivers and lakes, and ultimately the
Mediterranean and Atlantic coasts—it may be regarded a cuisine with
a wide range of flavors. In comparison to other Mediterranean
cuisines, Occitan gastronomy makes extensive use of basic elements
and flavors, such as meat, fish, and vegetables, as well as olive oil;
elements from Atlantic coast cuisine, such as cheeses, pastes,
creams, butters, and other high-calorie foods, are also common.

5. CUISINE
• Popular Mediterranean-coast dishes include ratatolha (Catalan
samfaina), alhli, bolhabaissa (similar to Italian Brodetto alla
Vastese), pan golçat (olive oil bread), and salads made mostly of
olives, rice, maize, and wine. Another feature that separates
Occitan cuisine from its Mediterranean neighbors is the
abundance of fragrant herbs, some of which are
characteristically Mediterranean, like as parsley, rosemary,
thyme, oregano, or basil.

6. CUISINE
• Provençal ratatolha (ratatouille), alhli (aioli), and adauba
(Provençal stew), Niçard salada nissarda (Salad Niçoise) and
pan banhat (Pan-bagnat), Limousin clafots (clafoutis), Auvergnat
aligot (aligot), Languedocien caçolet (cassoulet), or again (foie
gras).

7. CUISINE
• Occitania is also known for its cheeses (such as Roquefort, Bleu
d'Auvergne, Cabécou, Cantal, Fourme d'Ambert, Laguiole,
Pélardon, Saint-Nectaire, Salers) and wines (such as Bordeaux,
Rhône wine, Gaillac wine, Saint-Émilion wine, Blanquette de
Limoux, Muscat de Rivesaltes, Provence wine, Cahors wine, The
region also produces alcoholic beverages like as Pastis and
Marie Brizard, as well as brandies such as Armagnac and
Cognac.

8. 10 MOST POPULAR
DISHES
10. Pouteille
Pouteille is a typical French stew from the town of La
Canourgue. Pig's trotters, fat, meat, onions, potatoes,
shallots, garlic, red wine, grape marc, and bouquet
garni are used to make this meal. On Sundays and
holidays, it was customarily baked in the baker's oven.
Nowadays, the stew is made all year and sold at
delicatessens. It's best served with a glass of red wine
and some rye bread on the side.

9. 10 MOST POPULAR
DISHES
9. Salade de poulpe (Languedoc)
Salade de poulpe is a typical French octopus salad
from the Languedoc region. Tenderized octopus,
potatoes, white wine, onions, fennel, capers, parsley,
paprika, salt, pepper, olive oil, lemon juice, and
vinegar are common ingredients in the salad.
The octopus is sliced into pieces and simmered in an
oil, wine, salt, and water combination until soft, then
drained. The potatoes are cooked, peeled, and sliced
before being combined with the octopus. Onions,
fennel, and capers are added to the salad, which is
then dressed with olive oil, lemon juice, vinegar, salt,
and pepper.

10. 10 MOST POPULAR
DISHES
8. Encornets farcis
Encornets farcis is a French seafood dish made out of
stuffed squid with various tasty seasonings.
Breadcrumbs, milk, butter, carrots, celery, onions, and
seasonings like thyme and parsley make up the filling.
Stuffed squid are occasionally served with a delectable
sauce made of stock, shallots, and butter seasoned with
bay leaves.
To make the meal even more aesthetically beautiful than
it already is, garnish with leftover parsley.

11. 10 MOST POPULAR
DISHES
7. Boles de picoulat
Boles de picolat is a typical Catalan meal that involves
simmering meatballs and olives in a thick sauce. Carrots,
garlic, cepes mushrooms, tomato purée, and olive oil are
among the other components. Meatballs are frequently
made with a mixture of pig and beef mince, flour, eggs, and
onions.
They're cooked in olive oil before being mixed with the
sauce. When finished, serve with white beans, chickpeas, or
rice on the side. It's worth noting that the meal and some of
the components differ from one establishment to the next.

12. 10 MOST POPULAR
DISHES
6. Garbure
Garbure is a thick soup from the southwest of France made with
meat, cheese, stale bread, and vegetables such as cabbage,
peas, onions, or carrots. Because the soup is historically served
as two courses in the evening, the meat is frequently removed
and served as a main dish with cornichons and pickled spicy
peppers.
Garbure is best cooked in a toupin, which is a tall and spherical
ceramic pot. It was originally a peasant soup, with the name
derived from the Spanish word garbias, which means stew, or
from the French word garbe, which means a bunch, alluding to
the abundance of vegetables in the soup.

13. 10 MOST POPULAR
DISHES
5. Bourride
Bourride, often known as bouillabaisse's cousin, is a
traditional fish stew from the French province of
Languedoc-Roussillon, as opposed to bouillabaisse,
which originated in the city of Marseilles. Most typically,
white fish like as mullet, mackerel, or sea bass are used,
although the original and most traditional recipes use
monkfish.
Modern variants, on the other hand, include scallops,
mussels, or any other variety of shellfish. Vegetables
such as leeks, onions, celery, and carrots are commonly
included to the stew. The inclusion of aioli, a sauce
prepared with garlic, olive oil, and, frequently, egg yolks,
distinguishes bourride from the more famous
bouillabaisse.

14. 10 MOST POPULAR
DISHES
4. Saucisse de Toulouse
The only ingredients in this classic Toulouse sausage
are finely chopped pork and salt & pepper. It initially
appeared in the 18th century and is currently a
signature product offered coiled in a coil at traditional
Toulouse markets.
The sausage is frequently used in cassoulets, but it
can also be grilled, braised, or fried before being
served with mashed potatoes and braised vegetables.

15. 10 MOST POPULAR
DISHES
3. Aligot
Aligot is a traditional French meal made with mashed
potatoes, melted cheese, cream, and crushed garlic. This
combination produces a creamy, stretchy, and velvety
substance like fondue. The dish is a delicacy of the L'Aubrac
area in southern France.
Aligot is thought to have been originated by monks who lived
in rural monasteries and were frequently visited by pilgrims
on their route to Santiago de Compostela, a pilgrimage
center in northern Spain. The dish's initial version comprised
a mix of bread and cheese, but it took its ultimate shape in
the 16th century, with the addition of potatoes.

16. 10 MOST POPULAR
DISHES
2. Cassoulet
This classic bean and meat-based cuisine from the
southwest of France comes in three variations, each of
which is a stand-alone dish. Cassoulet derives its name from
the dish used to make it, known as a cassole.
The meal is simmered for hours at a low temperature in this
glazed terracotta casserole pot until the beef and beans are
tender enough to melt in your mouth. Three communities
claim to be the originators of the recipe, and while they are
always competing for the title of "greatest cassoulet," they all
agree on one thing: this meal is revered throughout the
Lauragais area.

17. 10 MOST POPULAR
DISHES
1. Confit de canard
Slow-roasting duck flesh in its own fat yields this French
classic. What was formerly used to preserve meat before
refrigeration is today appreciated as a rich and savory meal
in its own right. Salt, pepper, and fresh herbs and spices like
thyme, garlic, shallots, and bay leaves are commonly used
to season the meat.
Duck confit is traditionally cooked in a copper pot over a fire
for up to 24 hours to allow the fat to render and coat the
meat. After cooking, the meat and fat are placed into jars
and carefully sealed so that the meal may be preserved for
later use.