Octopus Pie from Sète
Tielle de Poulpe Sètoise
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Small spicy pie of octopus in tomatoes
posted: 10/26/2007
Pine Nut Omelete
Omelete aux Pignons
(Eggs)
Omelete cooked in olive oil with pine nuts
posted: 01/09/2007
Seared Raw Fois Gras with Green Grapes
Foie Gras de Canard Poêlé aux Raisins Blancs
(Variety Meats)
Duck foie gras seared with sauternes and grapes
posted: 10/28/2009
Shepherd's Salad from Languedoc
Salade du Berger
(Salads)
Salad of red leaf lettuce, radicchio, chicory with walnut oil vinaigrette
posted: 11/01/2010
Toulouse Sausage
Saucisse de Toulouse
(Sausage, Grilled Sausage, Mixed)
Fresh country pork sausage from southwest France
posted: 02/14/2008
Blackberry Tart
Tarte aux Mûres
(Desserts)
Blackberry tart with apricot glaze
posted: 06/15/2008
Bouillabaisse
Bouillabaisse
(Stews)
Provencal style fish stew
posted: 01/09/2007
Braised Veal in the Style of the Camargue
Tendrons de Veau à la Gardiane
(Veal)
Braised veal in wine with mushrooms, tomatoes, and olives
posted: 01/09/2007
Brandade of White Beans
Brandade de Haricots
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
The bean cousin of brandade de morue, whipped with milk, olive oil, and lemon juice
posted: 01/12/2009
Bull Stew in the Style of the Camargue
Taureau Sauvage à la Gardiane
(Stews)
Oxtail stewed in red wine with potatoes, orange zest, and black olives
posted: 01/09/2007
