A slice of pastís de treflas, a kind of potato pieCaçolet (cassoulet), an exemplary dish of Occitan cuisineA slice of clafoutis, a cherry-based dessert
Occitan cuisine is the traditional cuisine and gastronomy of Occitania,[1] the supranational region where Occitan is traditionally spoken.
Occitancuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken. Occitan cuisine...
In Occitancuisine, aioli is typically served with seafood, fish soup, and croutons. An example is a dish called merluça amb alhòli. In the Occitan Alps...
ubiquitous in Italian cuisine, documented in ancient Roman cookbooks dating back more than a thousand years before the appearance of the Occitan word tapenade...
Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee, French: [ʁatatuj] ; Occitan: ratatolha [ʀataˈtuʎɔ] ) is a French Provençal dish of stewed vegetables that originated...
internationale d'études occitanes Baìo List of OccitansOccitan conjugation Occitan cross OccitancuisineOccitan nationalism Occitania national football team...
dishes List of French dishes List of sausage dishes List of stews Occitancuisine Perpetual stew Pork and beans The dictionary definition of cassoulet...
(200 °F), or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having...
and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence. Aioli Romesco Salvitxada Herbst, Sharon Tyler (1995). "Food...
Aligot (Occitan: Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère...
is occasionally referred to as brandade de morue and while in Spanish cuisine, it sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning...
(force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or...
throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as...
Occitan (English: /ˈɒksɪtən, -tæn, -tɑːn/; Occitan: occitan [utsiˈta, uksiˈta]), also known as lenga d'òc (Occitan: [ˈleŋɡɒ ˈðɔ(k)] ; French: langue d'oc)...
The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of Nice, France. The...
classic Marseille bouillabaisse, presented in the Petit LaRousse de la Cuisine, uses congre, dorade, grondin, lotte, merlan, rascasse, saint-pierre, and...
collectively to the cuisines of Europe. European cuisine includes cuisines of Europe, but can arguably also include non-indigenous cuisines of North America...
Hotel in New York. Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every...
sugar pie. Tchaude—fish chowder. Tourtière: meat pie. Cuisine of Quebec Cajun cuisineOccitancuisine Gumbo 1.^ When one speaks about Acadia before the Deportation...
Bourride (bourrido, in provençal, borrida, in occitan) is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood...
Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located...
Pastis (UK: /ˈpæstɪs/, US: /pæˈstiːs/, French: [pastis]; Occitan: pastís [pasˈtis]) is an anise-flavoured spirit and apéritif traditionally from France...
"Millas" with sweet accompaniments France portal Food portal Occitancuisine Basque cuisine Rémy Constans, Gastronomie gasconne à la Belle Époque, Association...
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later...
Garbure (French pronunciation: [ɡaʁbyʁ]; Occitan: [ɡarˈbyɾe]) is a thick French stew traditionally based on cabbage and confit d'oie, though the modern...
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