A hearty bean stew with duck confit, pork sausages, and sometimes lamb, originating from Castelnaudary. It’s a symbol of Languedoc cuisine. ¹⁾

A savory pie filled with octopus, tomatoes, and spices, showcasing the maritime heritage of Sète. ²⁾

A bull stew from the Camargue, cooked with red wine, garlic, and herbs, reflects the region’s ranching traditions. ³⁾

A creamy puree of salt cod, olive oil, and garlic, often served with bread or potatoes. This dish highlights Languedoc’s love for seafood. ⁴⁾

Catalan-style meatballs cooked in a tomato and olive sauce often served with white beans. ⁵⁾

A gratin made with cardoons (a vegetable similar to artichoke), béchamel sauce, and cheese—a winter delicacy in the region. ⁶⁾

A soft goat cheese from the Cévennes, often served with honey, nuts, or fresh bread. ⁷⁾

A robust dip made from anchovies, garlic, and olive oil, typically served with fresh or grilled vegetables. ⁸⁾

A Catalan-inspired dish of grilled vegetables like aubergines, peppers, and onions, dressed with olive oil and herbs. ⁹⁾

A dish of stuffed sheep’s feet and tripe, slow-cooked in a tomato and white wine sauce. It’s a rustic and flavourful dish. ¹⁰⁾

A rich stew of cuttlefish cooked with tomatoes, saffron, and garlic, often served with rice or bread. ¹¹⁾

Grilled snails, a Catalan tradition, are often seasoned with herbs, garlic, and olive oil. ¹²⁾

A spread made from olives, capers, and anchovies, perfect for slathering on bread or pairing with crudités. ¹³⁾

A bread filled with pork cracklings, herbs, and sometimes cheese—a savory treat enjoyed as a snack or side dish. ¹⁴⁾

A unique pie made with Swiss chard, raisins, and pine nuts, blending sweet and savory elements. ¹⁵⁾