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 Brasserie des Rodettes is dedicated to serving Languedoc-Roussillon cuisine at its finest. Languedoc cuisine shares the same key ingredients of many Provence food dishes. The main ingredients in South France cooking in general and Languedoc cuisine in particular, are olive oil, garlic, tomatoes, onions and aromatic herbs such as thyme, rosemary and sorrel. The main difference is that with Languedoc cuisine the local cooks tend to ease-off on the garlic more than in Provence. Sea food is also an integral part of Languedoc Roussillon cuisine.
Languedoc-Roussillon cuisine
Brasserie des Rodettes uses the wide variety of Languedoc-Roussillon cuisine to compile its popular lunch time menu. Virtually every town in the Languedoc has its own favourite dish. So you will often find on our brasserie menu, Bourride (a fish stew/pie with aïoli) and Tielle a hearty fish tart made with octopus and anchovies. Both these dishes hail from the nearby sea fishing port of Sete. Other good examples of good South France cooking on our brasserie menu include Anchoïade (anchovies with garlic and olive oil), confit de canard and of course, the celebrated Languedoc cuisine dish of Cassoulet.
Other Languedoc cuisine favourites
Our Brasserie menu frequently features such great Languedoc food ingredients as Sanglier (wild boar), Oysters and Mussels from Bouzigues, local figs, cherries from Ceret in the South of Languedoc-Roussillon, truffles and wild mushrooms from the hills of the Cevennes. Our cheese plate often includes such famous Languedoc cheeses as Roquefort, Bleu des Causses and Pélardon. We also use a staple local goat's cheeses (chèvre) in many of our Languedoc food recipes.
So if you are looking to sample Languedoc cuisine cooked to its best, come on through the doors of Brasserie des Rodettes! |
Best Languedoc cuisine
