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Languedoc Roussillon : a Michelin-approved Cooking Lesson

11/25/2008

www.sunfrance.com

Fine food is one of France’s most honored traditions, and here in Languedoc-Roussillon, it’s certainly a matter of local pride. Join Dan on a mouth-watering gastronomical tour of this region of southern France, which is home to at least 10 Michelin-starred restaurants and also happens to be the most productive wine region in the world. We’ll treat you to behind-the-scenes tours of some of the area’s most famous restaurants, guided by the world-famous chefs who run them. And of course we’ll stop to taste the delicacies of the region along the way. Bon appétit!

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IT is one of the crowning glories of Languedoc’s cuisine. The basic ingredient is ‘lingot’ beans, which is mixed with confit d’oie (goose conserve), garlic, pork sausage and rind and sometimes partridge or mutton, depending on the local recipe and availability. The whole thing is slow-cooked in an earthenware pot or ‘cassole’. This dish, a speciality of the Aude, exists in a variety of forms from Narbonne to Castelnaudary, but Castelnaudary lays claim to the original recipe!

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I'm starving of french food! France is fascinating! Thanks for this great video

vanessa, new york, 04/08/2009

I loved this episode, as someone who works in the field (pastry), i found it fun and interesting. i always wanted to visit monpellier and the "garden des sens" but was never that motivated, now I think i will probably go.
Thanx :-)

chef caro, paris, 12/22/2008

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