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. Here are some of our favourite recipes.