Things to do in the Languedoc:   Food:   Regional Specialities:   Starters

Aligot.  A puree made from potatoes and cheese, and seasoned with garlic.

Cargolada.  A regional snail dish.

Escargots Catalans.  Snails in tomato sauce.

Olives.  Several varieties of olives are grown in the Languedoc, the most important of which are Picholine (native of the Gard Department but also cultivated in the Aude département) and the Lucque (cultivated in the West of Languedoc-Roussillon).

Saucisse de Toulouse à la languedocienne.  Sauteed in goose fat and served with tomato, parsley and capers).

Hammon.  Like fine sliced smoked ham, only a hundred times times better.

Click on the following link for recommended books on Languedoc food, eating and regional specialities