Here's a list of other related guides that you may wish to discover.Languedoc
Béziers town has a large square where the weekly market is and dotted around the square are many cafes and bistros.
WINE: A visit to the numerous vineyards of this area such as Minervois, Corbiere and St Chinian are a definite must. For wine buffs amongst us there are no less than 15 wine domains in this region offering heady reds and crisp rosé wines – from Minervois, Fitou, Corbieres, St Chinain and Faugéres to name but a few. Many of the domains offer wine sampling (degustation) with some showing the visitor how the wine is made. The food and drink is equally excellent. The five best known appellations in the Languedoc include Coteaux du Languedoc, Corbieres AOC, Faugeres, Minervois AOC, and Saint Chinian AOCs. The vast majority of Languedoc wines are produced by wine cooperatives. The rules dictating the AOC are very strict with exact criteria given on what is acceptable or not acceptable for each stage of the winemaking process.
As with all of France food and wine go hand in hand and none better than the sunny Languedoc region. The exceptional choice of Languedoc dishes is amazing from the traditional “bouillabaisse” fish stew, to the huge range of Mediterranean fish, meat, poultry and vegetables available in local markets. The food varies from the hearty Cassoulet of Castelnaudary and a fine glass of red wine to wash it down to the seafood of the Mediterranean accompanied by a refreshing chilled glass of rosé. Castelnaudary which is on the edge of the Languedoc in the Aude department, is home to the cassoulet which consists of white haricot beans, duck confits ,Toulouse sausage and crispy duck or goose fat to top it off and is one of the most famous dishes in France. This hearty meal is washed down with local red wine and crusty bread.
In the Montagne Noir (Black Mountains) comes the sanglier, or wild boar, which is hunted during the winter season and served as a regional speciality. Elsewhere in the Aude you will find apples, honey and goats' cheeses.
In Lozère's s the fabulously rich Aligot, a dreamy concoction of mashed potato, crème fraiche, cheese and sometimes garlic. Aligot is made traditionally by using giant wooden paddles, an art often demonstrated in the market and which always draws a crowd of onlookers as well as buyers. Aligot is one of the most scrumptious thing you will taste in this region but the calorie content will give any dieter nightmares!
Another Lozère speciality is their herb pie made with local sausage, wild herbs, pork and puff pastry. The Lozère is also a natural habitat for all manner of funghi, and the tastiest varieties of mushrooms such as cèpes are used to make a rich and delicious fricassée, with the additions of butter, garlic, lemon juice and parsley.