French Food is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
In the south Good food is extremely important to the people of the region.
Eating is an extremely social affair in Languedoc, meals can last for hours as bits of news and gossip are exchanged around the table.
Rushing out of the office to grab a sandwich is something we will never see in this part of France.
Cooking traditions in Languedoc Roussillon have roots in the same primary products as those in Provence. The main ingredients in Languedoc Roussillon cuisine are olive oil and tomatoes, garlic, onions and aromatic herbs are also used.
French food in the south is also characterized by the jambon cru, sometimes known as jambon de montagne.
The cévennes area offers chestnuts, berries, honey, lamb, sausages, pâtés, and goat cheeses.
Also Wild boar, can be found in the more mountainous regions of the Midi.
The Languedoc Rousillon region is famed for its red and white wines that are extremely good value for money when compared to some of the pricier versions from neighbouring Bordeaux.
