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Languedoc-Roussillon
Products
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Honey from the Cévennes
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Honey
of chestnut-tree origin, dark and non-crystalizing or honey
of heath origin with a copper tint and an unctous aspect. They
can be purchased directly from the producers. |
Olive oil |
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The
Gard department, like other Mediterranean regions produces quality
olive oils. The olives are first harvested, their leaves taken
out and then washed and drained. They are then crushed together
with the seeds and mixed until a paste is received. This paste
is spread out and then undergoes extreme pressure ; primary
cold pressure. The resulting substance is decanted to separate
oil from water. This operation can be done mechanicaly (by centrifuge
method) or naturally (in this case the oil mounts to the surface
and is then collected). It is important to verify the level
of acidity when choosing your olive oil. The acidity level for
quality oils should not exceed 1%. Five kilos of olives are
needed to produce a liter of olive oil.
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Pélardon from
the Cévennes
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It
recently acquired the AOC classification (Controlled appellation).
It must fulfill a certain number of criteria :
- it must originate from the Cévennes and must be elaborated
from raw goat milk 7200 tons of pélardons are produced every year.
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Picholine and
Lucques olives
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The
Picholine olive probably originated from Collias (Gard). It
represents the main French olive variety. Its flesh is fine,
firm and tasty and can be canned.
Lucques olive probably comes from Lucques, Italy. Its flesh
is thin and crispy. It is excusively cultivated in the Herault
department and the Roussillon region. It is considered as the
best of olives.
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Pâtés de Pézenas
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It
is shaped like a bobbin. It's sweet and sour preparation was
imported to France by Indian cooks in the middle of the XVIIIth
Century. Can be served warm as a starter or as an aperitif. |
Tielles
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Specialty
from Sète. A round shaped pâté made of dough
and stuffed with a preparation made of calamars cooked with
tomatoes, oinions, olive oil and chili pepper. |
Collioure Anchovies |
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Collioure
is a small fortified fishing villag located in the Roussillon
region, on the Mediterranean sea. For a long time members
of this village made their living from anchovy fishing and
it's prepared products. Today, the tradition is maintained
and a few companies continue to prepare anchovies. The anchovies
are salted as soon as they are fished. A few days later they
will be cleaned, gutted and set between salt layers. A few
existing companies sell traditionally prepared Collioure anchovies.
One of opens its doors to visitors. Roque : (04 68 82 04 99).
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Brandade de morue
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It
is a specialty from Nîmes. The codfish, dried and salted,
is soaked in water then cooked in boiling water. The flesh
is then crushed and mixed with quality olive oil. It can be
eaten in different ways. As is, on toast or with mashed potatoes.
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Sweet onion from
the Cévennes |
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Sweet
and full of taste it can be eaten raw in a salad or as a fondue
d'oignons (melted onions) with "foie gras poêlé"
(foie gras delicately pan fried).
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