In every region of France, menus always include exquisite local specialities which reflect local products and agriculture.  The main ingredients in cuisine in this area are olive oil, tomatoes, garlic, onions and aromatic herbs.  With generous use of tomatoes, peppers and spicy sausage, Languedoc food shares lots of similarities with that of Spain due to its close proximity.  The signature dish of Languedoc is the delicious Cassoulet, a rich bean stew with duck and pork.

The region is the largest wine producing region in France producing half of France’s table wine.  In addition it also produces the seasons first peaches and cherries.

If you are a seafood fan then you will be in your element, as the numerous superb restaurants that you will discover in the South are second to none! As a little starter try the olive tapenade, followed by a main course of the Languedoc’s famous cassoulet, not forgetting to finish the meal with a taste of Roquefort cheese!