| This region
of France, has a relatively simple cuisine, because
the area was never rich. For example the town of
Castelnaudary is famous for its white beans. When combined
with goose fat, lard and miscellaneous scraps of pork, lamb,
duck and sausage, and cooked for about a week, these beans
become the celebrated dish Cassoulet. It is delicious,
although not recommended for the digestively challenged. The
port of Sète, on the Mediterranean, is known for its savoury
fish stew with aioli, the Bourride, and also for Seiche, a
white, rubbery cuttlefish with very little taste until you
put sauce on it. Bouzigues is famous for it’s oysters.
Cargolade or barbecued snails, come from the Pyrenees, but
is difficult to find in a restaurant. Colioure is well known
for anchovies.
|
