The best dishes of Languedoc cuisine
The top 3 according to 36 votes from people: Castelnaudary cassoulet · Sète tielle · Salt cod brandade. (Updated Jan 10, 2021.)
Cassoulet, Sète tielle and brandade: the specialities of Languedoc listed in Wikipedia's article on Languedoc cuisine.
Automatically translated (original in Français). See the original
Top 16
-
1
Castelnaudary cassoulet
Beans slow-cooked with confit, sausage and pork.
-
2
Sète tielle
Spicy octopus and tomato pie.
-
3
Salt cod brandade
Salt cod whipped with olive oil, a Nîmes speciality.
-
4
Sète bourride
Monkfish in aïoli.
-
5
Sète stuffed mussels
Mussels stuffed with sausage meat in tomato sauce.
-
6
Sète fish soup
Rockfish soup.
-
7
Pézenas berlingot
Boiled-sugar sweet.
-
8
Pélardon
Small goat's cheese from the Cévennes.
-
9
Oreillettes
Thin carnival fritters.
-
10
Bouzigues oysters
Shellfish from the Thau lagoon.
-
11
Macaronade
Pasta in the sauce of Sète beef rolls.
-
12
Pézenas little pie
Small sweet-savoury mutton pie.
-
13
Nîmes little pie
Little pork and veal pie.
-
14
Roquefort
The sheep's milk blue cheese aged in caves.
-
15
Bull gardianne
Camargue bull stew.
-
16
Villaret croquant
Hard almond biscuit from Nîmes.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
Is something missing?
Comments (1)
La tielle sétoise devant le cassoulet de Castelnaudary ? Les Audois vont s'étrangler mdr