Normandie

Website Frenchtouch.ovl - December 16, 2023

THE STAR DISH CASSOULET DE TOULOUSE

The regional speciality, cassoulet from Toulouse is the unmissable feature of local cuisine. Discover its history and traditional recipe!

Cassoulet (from Occitan cassolet, caçolet) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally, it was made from beans. The cassoulet takes its name from the enameled terracotta casserole called caçòla1 in Occitan and made in Issel.

The soups
Certain soups are true Occitanie specialties, to be enjoyed in all seasons: • Aigo boulido: means boiled water in Provençal. This soup made with garlic and boiled sage leaves is light and ideal for the day after heavy meals. • Garbure: soup from the southwest, also considered a dish in its own right as it is hearty. It is made up of pieces of seasonal vegetables and various meats (candied duck, pork shank, sausage, etc.), all simmered for a very long time. • Pistou soup: also Provençal, it consists of summer vegetables, pasta and pistou, a mixture of garlic, olive oil and chopped basil. • Sétoise fish soup: contains several varieties of fish, cooked with vegetables, white wine and olive oil, and accompanied by croutons, rouille and grated gruyere

THE FAMOUS FOI GRAS

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Natural Product process

One of the specialties of Occitanie is undoubtedly meat. Duck and foie gras from the South-West, beef from Aubrac, lamb from Quercy, sausage from Toulouse, black pork from Bigorre, charcuterie from Lacaune... In Occitanie, carnivores will be served! Here are some key dishes of gastronomy in Occitania !