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France Today

Come to Village Catalan - the Paradise of the Pyrenees

    The Catalan Gastronomy

    Very important ingredients are oil and garlic and quite a number of herbs, as well as game, fish and vegetables from the nature, such as green asparagus and mushrooms. Rabbit, wild boar and lamb are prepared in various ways, often grilled on "sarments de vigne", the last cuttings from the vinefields, which give the grilled meats a delicious flavour.

    Also anchovies and olives are common on the menu - it is said about the coastal people that "they walk with one foot in the vines and the other in the fishing-boat", referring especially to the growers of the Banyuls wines, who also go fishing. The Catalans have a wide choice of cold meats and cheeses, Le Jambon de Montagne, dried smoked ham, and Fromage de Pyrénées and a number of goatmilk and sheepmilk- cheeses.

     Of course, every region has it's own speciality. In Castelnaudary it is Le Cassoulet, based on white beans and either duck, goose or lamb and different herbs, in Carcassonne they delight in cassoulet foie gras and fruits confits, in Limoux it is stews, pepper cakes and nougat. And at least three things the Rousillonais have in common - the wine, the bread and the joy of life - Bon Appetit!

    More about Catalan gastromony

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