GASTRONOMY.

Gastronomy in Languedoc-Roussillon is, as comes as no surprise, very mediterranean influenced and we find many of the same characteristics as we do in Provence with the traditional ingredients of garlic, olive oil, fresh vegetables (aubergines, courgettes, peppers, onions and tomatoes) and fish playing the starring roles and the ever present herbes de Provence (rosemary, thyme, oregano, marjory etc.) adding the fragrant aromas. But once again, as we will encounter everywhere in France, the region has its specialities.

In Languedoc-Roussillon these include crayfish with a spicy meat and seafood stuffing, brandade de Nîmes (a creamy cod paste served warm on toast with fresh lemon juice and black pepper), mackerel filets in white wine sauce, grilled and skewered mediterranean fish and shellfish and the fabulous 'tielles sètoises' (a pie from the fishing town of Sète with a medium-hot squid and tuna filling).

The wines from the region, which is surprisingly the biggest vineyard in the world ahead of Bordeaux, and especially the Corbières and Minervois crus, have made spectacular progress in recent years and are finally recieving the attention and respect they deserve.