Food of the Languedoc
Some people refer to the food of this area as peasant food. I think this hardly does it justice.
If you visit in the summer try a 'Tielle' (a short crust pastry filled with seafood, tomato and sometimes a hint of chili) or try a feuillete Roquefort (a flaky pastry filled with a mixture of Roquefort cheese and fromage frais).
Experience a sprig of Rosemary (actually a small bush), covered with unshelled prawns, being set on fire at your table, leaving the prawns with a fabulous flavour.
Eat Tapenade (a paste made of olives, anchovies and garlic) spread on a crusty baguette and go to heaven. Or try a local version of Boiullabaisse.
Even a simple Pizza tastes great when you pour lashings of olive oil, flavoured with pepper, chili, rosemary and thyme over it.
Of course all the above can be washed down with copious chilled wine. Chilled red, white or rose are all OK. There is no wine snobbery here. If you like it you can have it. If you like sparkling wine then a Blanquette de Limoux may be in order.
If you go in winter then Cassoulet (a stew made from pork, ham, lamb, chicken, Toulouse sausage, tomato, onion, cloves, carrot, garlic, haricot beans and may be additional ingredients) will more than satisfy an empty stomach. Of course you will probably be better washing this down with a rich local red wine.
