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introdcution to Occitania food and culture

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ErichViray

introdcution to Occitania food and culture

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SOUTHERN FRANCE PT. 2 Occitania
OCCITANIA Occitania (previously known as Languedoc) is a lovely but largely obscure area in southern France, located immediately west of Provence. Given its closeness to the Mediterranean, it is recognized for its Spanish-influenced cuisine, robust cassoulet (a stew-like meal with beans, sausage, and duck), and oysters.
Because of its emphasis on quantity over quality wines, this region was dubbed the "wine lake of Europe" for many years. This wine, in fact, was provided to the French troops. The region boasts more vine hectares than any other region in France, and more than California and Australia combined. There has been a significant improvement in quality over the previous 20 years, so much so that the world's most reputable critics award these wines excellent points. And, while the quality has risen, the price has not yet kept up.
CUISINE Occitan food is considered Mediterranean, yet it differs from Catalan and Italian cuisines in some ways. Indeed, due to the breadth of Occitania and the huge diversity of landscapesfrom mountaineering in the Pyrenees and Alps through rivers and lakes, and ultimately the Mediterranean and Atlantic coastsit may be regarded a cuisine with a wide range of flavors. In comparison to other Mediterranean cuisines, Occitan gastronomy makes extensive use of basic elements and flavors, such as meat, fish, and vegetables, as well as olive oil; elements from Atlantic coast cuisine, such as cheeses, pastes, creams, butters, and other high-calorie foods, are also common.
CUISINE Popular Mediterranean-coast dishes include ratatolha (Catalan samfaina), alhli, bolhabaissa (similar to Italian Brodetto alla Vastese), pan gol巽at (olive oil bread), and salads made mostly of olives, rice, maize, and wine. Another feature that separates Occitan cuisine from its Mediterranean neighbors is the abundance of fragrant herbs, some of which are characteristically Mediterranean, like as parsley, rosemary, thyme, oregano, or basil.
CUISINE Proven巽al ratatolha (ratatouille), alhli (aioli), and adauba (Proven巽al stew), Ni巽ard salada nissarda (Salad Ni巽oise) and pan banhat (Pan- bagnat), Limousin clafots (clafoutis), Auvergnat aligot (aligot), Languedocien ca巽olet (cassoulet), or again (foie gras).
CUISINE Occitania is also known for its cheeses (such as Roquefort, Bleu d'Auvergne, Cab辿cou, Cantal, Fourme d'Ambert, Laguiole, P辿lardon, Saint-Nectaire, Salers) and wines (such as Bordeaux, Rh担ne wine, Gaillac wine, Saint-milion wine, Blanquette de Limoux, Muscat de Rivesaltes, Provence wine, Cahors wine, The region also produces alcoholic beverages like as Pastis and Marie Brizard, as well as brandies such as Armagnac and Cognac.
10 MOST POPULAR DISHES 10. Pouteille Pouteille is a typical French stew from the town of La Canourgue. Pig's trotters, fat, meat, onions, potatoes, shallots, garlic, red wine, grape marc, and bouquet garni are used to make this meal. On Sundays and holidays, it was customarily baked in the baker's oven. Nowadays, the stew is made all year and sold at delicatessens. It's best served with a glass of red wine and some rye bread on the side.
10 MOST POPULAR DISHES 9. Salade de poulpe (Languedoc) Salade de poulpe is a typical French octopus salad from the Languedoc region. Tenderized octopus, potatoes, white wine, onions, fennel, capers, parsley, paprika, salt, pepper, olive oil, lemon juice, and vinegar are common ingredients in the salad. The octopus is sliced into pieces and simmered in an oil, wine, salt, and water combination until soft, then drained. The potatoes are cooked, peeled, and sliced before being combined with the octopus. Onions, fennel, and capers are added to the salad, which is then dressed with olive oil, lemon juice, vinegar, salt, and pepper.
10 MOST POPULAR DISHES 8. Encornets farcis Encornets farcis is a French seafood dish made out of stuffed squid with various tasty seasonings. Breadcrumbs, milk, butter, carrots, celery, onions, and seasonings like thyme and parsley make up the filling. Stuffed squid are occasionally served with a delectable sauce made of stock, shallots, and butter seasoned with bay leaves. To make the meal even more aesthetically beautiful than it already is, garnish with leftover parsley.
10 MOST POPULAR DISHES 7. Boles de picoulat Boles de picolat is a typical Catalan meal that involves simmering meatballs and olives in a thick sauce. Carrots, garlic, cepes mushrooms, tomato pur辿e, and olive oil are among the other components. Meatballs are frequently made with a mixture of pig and beef mince, flour, eggs, and onions. They're cooked in olive oil before being mixed with the sauce. When finished, serve with white beans, chickpeas, or rice on the side. It's worth noting that the meal and some of the components differ from one establishment to the next.
10 MOST POPULAR DISHES 6. Garbure Garbure is a thick soup from the southwest of France made with meat, cheese, stale bread, and vegetables such as cabbage, peas, onions, or carrots. Because the soup is historically served as two courses in the evening, the meat is frequently removed and served as a main dish with cornichons and pickled spicy peppers. Garbure is best cooked in a toupin, which is a tall and spherical ceramic pot. It was originally a peasant soup, with the name derived from the Spanish word garbias, which means stew, or from the French word garbe, which means a bunch, alluding to the abundance of vegetables in the soup.
10 MOST POPULAR DISHES 5. Bourride Bourride, often known as bouillabaisse's cousin, is a traditional fish stew from the French province of Languedoc-Roussillon, as opposed to bouillabaisse, which originated in the city of Marseilles. Most typically, white fish like as mullet, mackerel, or sea bass are used, although the original and most traditional recipes use monkfish. Modern variants, on the other hand, include scallops, mussels, or any other variety of shellfish. Vegetables such as leeks, onions, celery, and carrots are commonly included to the stew. The inclusion of aioli, a sauce prepared with garlic, olive oil, and, frequently, egg yolks, distinguishes bourride from the more famous bouillabaisse.
10 MOST POPULAR DISHES 4. Saucisse de Toulouse The only ingredients in this classic Toulouse sausage are finely chopped pork and salt & pepper. It initially appeared in the 18th century and is currently a signature product offered coiled in a coil at traditional Toulouse markets. The sausage is frequently used in cassoulets, but it can also be grilled, braised, or fried before being served with mashed potatoes and braised vegetables.
10 MOST POPULAR DISHES 3. Aligot Aligot is a traditional French meal made with mashed potatoes, melted cheese, cream, and crushed garlic. This combination produces a creamy, stretchy, and velvety substance like fondue. The dish is a delicacy of the L'Aubrac area in southern France. Aligot is thought to have been originated by monks who lived in rural monasteries and were frequently visited by pilgrims on their route to Santiago de Compostela, a pilgrimage center in northern Spain. The dish's initial version comprised a mix of bread and cheese, but it took its ultimate shape in the 16th century, with the addition of potatoes.
10 MOST POPULAR DISHES 2. Cassoulet This classic bean and meat-based cuisine from the southwest of France comes in three variations, each of which is a stand- alone dish. Cassoulet derives its name from the dish used to make it, known as a cassole. The meal is simmered for hours at a low temperature in this glazed terracotta casserole pot until the beef and beans are tender enough to melt in your mouth. Three communities claim to be the originators of the recipe, and while they are always competing for the title of "greatest cassoulet," they all agree on one thing: this meal is revered throughout the Lauragais area.
10 MOST POPULAR DISHES 1. Confit de canard Slow-roasting duck flesh in its own fat yields this French classic. What was formerly used to preserve meat before refrigeration is today appreciated as a rich and savory meal in its own right. Salt, pepper, and fresh herbs and spices like thyme, garlic, shallots, and bay leaves are commonly used to season the meat. Duck confit is traditionally cooked in a copper pot over a fire for up to 24 hours to allow the fat to render and coat the meat. After cooking, the meat and fat are placed into jars and carefully sealed so that the meal may be preserved for later use.

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introdcution to Occitania food and culture

  • 2. OCCITANIA Occitania (previously known as Languedoc) is a lovely but largely obscure area in southern France, located immediately west of Provence. Given its closeness to the Mediterranean, it is recognized for its Spanish-influenced cuisine, robust cassoulet (a stew-like meal with beans, sausage, and duck), and oysters.
  • 3. Because of its emphasis on quantity over quality wines, this region was dubbed the "wine lake of Europe" for many years. This wine, in fact, was provided to the French troops. The region boasts more vine hectares than any other region in France, and more than California and Australia combined. There has been a significant improvement in quality over the previous 20 years, so much so that the world's most reputable critics award these wines excellent points. And, while the quality has risen, the price has not yet kept up.
  • 4. CUISINE Occitan food is considered Mediterranean, yet it differs from Catalan and Italian cuisines in some ways. Indeed, due to the breadth of Occitania and the huge diversity of landscapesfrom mountaineering in the Pyrenees and Alps through rivers and lakes, and ultimately the Mediterranean and Atlantic coastsit may be regarded a cuisine with a wide range of flavors. In comparison to other Mediterranean cuisines, Occitan gastronomy makes extensive use of basic elements and flavors, such as meat, fish, and vegetables, as well as olive oil; elements from Atlantic coast cuisine, such as cheeses, pastes, creams, butters, and other high-calorie foods, are also common.
  • 5. CUISINE Popular Mediterranean-coast dishes include ratatolha (Catalan samfaina), alhli, bolhabaissa (similar to Italian Brodetto alla Vastese), pan gol巽at (olive oil bread), and salads made mostly of olives, rice, maize, and wine. Another feature that separates Occitan cuisine from its Mediterranean neighbors is the abundance of fragrant herbs, some of which are characteristically Mediterranean, like as parsley, rosemary, thyme, oregano, or basil.
  • 6. CUISINE Proven巽al ratatolha (ratatouille), alhli (aioli), and adauba (Proven巽al stew), Ni巽ard salada nissarda (Salad Ni巽oise) and pan banhat (Pan- bagnat), Limousin clafots (clafoutis), Auvergnat aligot (aligot), Languedocien ca巽olet (cassoulet), or again (foie gras).
  • 7. CUISINE Occitania is also known for its cheeses (such as Roquefort, Bleu d'Auvergne, Cab辿cou, Cantal, Fourme d'Ambert, Laguiole, P辿lardon, Saint-Nectaire, Salers) and wines (such as Bordeaux, Rh担ne wine, Gaillac wine, Saint-milion wine, Blanquette de Limoux, Muscat de Rivesaltes, Provence wine, Cahors wine, The region also produces alcoholic beverages like as Pastis and Marie Brizard, as well as brandies such as Armagnac and Cognac.
  • 8. 10 MOST POPULAR DISHES 10. Pouteille Pouteille is a typical French stew from the town of La Canourgue. Pig's trotters, fat, meat, onions, potatoes, shallots, garlic, red wine, grape marc, and bouquet garni are used to make this meal. On Sundays and holidays, it was customarily baked in the baker's oven. Nowadays, the stew is made all year and sold at delicatessens. It's best served with a glass of red wine and some rye bread on the side.
  • 9. 10 MOST POPULAR DISHES 9. Salade de poulpe (Languedoc) Salade de poulpe is a typical French octopus salad from the Languedoc region. Tenderized octopus, potatoes, white wine, onions, fennel, capers, parsley, paprika, salt, pepper, olive oil, lemon juice, and vinegar are common ingredients in the salad. The octopus is sliced into pieces and simmered in an oil, wine, salt, and water combination until soft, then drained. The potatoes are cooked, peeled, and sliced before being combined with the octopus. Onions, fennel, and capers are added to the salad, which is then dressed with olive oil, lemon juice, vinegar, salt, and pepper.
  • 10. 10 MOST POPULAR DISHES 8. Encornets farcis Encornets farcis is a French seafood dish made out of stuffed squid with various tasty seasonings. Breadcrumbs, milk, butter, carrots, celery, onions, and seasonings like thyme and parsley make up the filling. Stuffed squid are occasionally served with a delectable sauce made of stock, shallots, and butter seasoned with bay leaves. To make the meal even more aesthetically beautiful than it already is, garnish with leftover parsley.
  • 11. 10 MOST POPULAR DISHES 7. Boles de picoulat Boles de picolat is a typical Catalan meal that involves simmering meatballs and olives in a thick sauce. Carrots, garlic, cepes mushrooms, tomato pur辿e, and olive oil are among the other components. Meatballs are frequently made with a mixture of pig and beef mince, flour, eggs, and onions. They're cooked in olive oil before being mixed with the sauce. When finished, serve with white beans, chickpeas, or rice on the side. It's worth noting that the meal and some of the components differ from one establishment to the next.
  • 12. 10 MOST POPULAR DISHES 6. Garbure Garbure is a thick soup from the southwest of France made with meat, cheese, stale bread, and vegetables such as cabbage, peas, onions, or carrots. Because the soup is historically served as two courses in the evening, the meat is frequently removed and served as a main dish with cornichons and pickled spicy peppers. Garbure is best cooked in a toupin, which is a tall and spherical ceramic pot. It was originally a peasant soup, with the name derived from the Spanish word garbias, which means stew, or from the French word garbe, which means a bunch, alluding to the abundance of vegetables in the soup.
  • 13. 10 MOST POPULAR DISHES 5. Bourride Bourride, often known as bouillabaisse's cousin, is a traditional fish stew from the French province of Languedoc-Roussillon, as opposed to bouillabaisse, which originated in the city of Marseilles. Most typically, white fish like as mullet, mackerel, or sea bass are used, although the original and most traditional recipes use monkfish. Modern variants, on the other hand, include scallops, mussels, or any other variety of shellfish. Vegetables such as leeks, onions, celery, and carrots are commonly included to the stew. The inclusion of aioli, a sauce prepared with garlic, olive oil, and, frequently, egg yolks, distinguishes bourride from the more famous bouillabaisse.
  • 14. 10 MOST POPULAR DISHES 4. Saucisse de Toulouse The only ingredients in this classic Toulouse sausage are finely chopped pork and salt & pepper. It initially appeared in the 18th century and is currently a signature product offered coiled in a coil at traditional Toulouse markets. The sausage is frequently used in cassoulets, but it can also be grilled, braised, or fried before being served with mashed potatoes and braised vegetables.
  • 15. 10 MOST POPULAR DISHES 3. Aligot Aligot is a traditional French meal made with mashed potatoes, melted cheese, cream, and crushed garlic. This combination produces a creamy, stretchy, and velvety substance like fondue. The dish is a delicacy of the L'Aubrac area in southern France. Aligot is thought to have been originated by monks who lived in rural monasteries and were frequently visited by pilgrims on their route to Santiago de Compostela, a pilgrimage center in northern Spain. The dish's initial version comprised a mix of bread and cheese, but it took its ultimate shape in the 16th century, with the addition of potatoes.
  • 16. 10 MOST POPULAR DISHES 2. Cassoulet This classic bean and meat-based cuisine from the southwest of France comes in three variations, each of which is a stand- alone dish. Cassoulet derives its name from the dish used to make it, known as a cassole. The meal is simmered for hours at a low temperature in this glazed terracotta casserole pot until the beef and beans are tender enough to melt in your mouth. Three communities claim to be the originators of the recipe, and while they are always competing for the title of "greatest cassoulet," they all agree on one thing: this meal is revered throughout the Lauragais area.
  • 17. 10 MOST POPULAR DISHES 1. Confit de canard Slow-roasting duck flesh in its own fat yields this French classic. What was formerly used to preserve meat before refrigeration is today appreciated as a rich and savory meal in its own right. Salt, pepper, and fresh herbs and spices like thyme, garlic, shallots, and bay leaves are commonly used to season the meat. Duck confit is traditionally cooked in a copper pot over a fire for up to 24 hours to allow the fat to render and coat the meat. After cooking, the meat and fat are placed into jars and carefully sealed so that the meal may be preserved for later use.