At the crossroads of cooking influences from the Mediterranean (fish and shellfish), the Massif Central (cured meats, venison, trout) and the opulent Gascogne (foie gras, preserved meats), our region offers an incredible variety of dishes:
- goose or duck liver pâtés,
- artichoke salad au foie sec,
- cassoulet (a stew consisting of beans, pork meat and rind, goose or liver sausage and preserves) Académie Universelle du Cassoulet,
- bean fricassées,
- daubes or civets stewed in Corbières or Minervois wines,
- escargots à la Languedocienne (onions, ham, tomatoes and persillade),
- bourride de Bages (fish soup),
- bouillabaisses (fish soup),
- fougasses with fritons or with a slight anise flavour,
- flan de Saint-Jean du Minervois (a pudding with muscat de Saint-Jean, Corbières honey, and eggs).