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Regards sur la culture: La cuisine en ville et à la campagne
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You learned in your textbook about la garbure, a typical soup served in the central Pyrénées. The Languedoc-Roussillon region is also known for its cheeses, in particular those made from goat’s milk. The fact that the delicious Pélardon cheese is not as well-known as other French cheeses is attributed by some to the poor reputation of the goat, for many years considered the reincarnation of the devil!

Olive oil production is also a major industry in the Languedoc-Roussillon region: approximately 200 to 350 tons of olive oil are produced here every year. An olive picker can pick 80 kilograms of olives per day, and it takes approximately 5 kg of olives to make a liter of olive oil … this explains why olive oil is so expensive.

Other regional specialties: Fish are in plentiful supply in the rivers and streams and form the base of many meals. Chestnuts are often found on the menu, as is the honey cultivated by the beekeepers of the region.

Here is a typical menu:

Menu Tradition à 15 euros
Salade cévenole au jambon de sanglier (wild boar) et ses marrons chauds (roasted chestnuts)
Copeaux (Shavings) de melon au muscat (dessert wine)
Truite (Trout) de Fernand poêlée (fried) aux amandes et blettes (Swiss chard) en persillade (chopped parsley and garlic)
Courgette ronde farcie (stuffed)
Jus réduit de tomates fraîches
Assiette de fromages
Chariot de fromages
supplément 2.30 euros
Prix nets - Boissons non comprises



Quelles sont les spécialités régionales de chez vous? Est-ce qu’il y a un plat en particulier qui caractérise votre région?

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