assoulet is based on ‘Lingot’-beans, to which, according to regional variants and availability, confit d’oie (goose in aspic), garlic, pork sausages and pork crackling, sometimes also partridge or mutton are added. Then, everything is slowly cooked together in an earthenware pot or a ‘cassole’.
he ‘petits pâtés’ from Pézenas is a delicate mixture of sweet and spicy, which is eaten as a hot meal with brown sugar, roast mutton and lemon peel, wrapped in a thin dough cover.
nchoïade is a combination from anchovies, garlic, onions, basil and olive oil. This sauce tastes best with green Picholine olives from the region.
ncornets farcis (filled squid) is a speciality of the town of Sète and is normally served with rice. The squie is washed and filled with a stuffing of meat, soaked bread, garlic and parsley.
n the case of Bourride de Sète, the anglerfish is sautéed in olive oil, then slowly cooked in white wine and thickened with a good, strong Sauce Aioli (garlic mayonnaise). Then, it is served on toasted bread with finely chopped vegetables. Anglerfish is used also for ‘Gigot de mer à la palavasienne’, spiced with garlic and served on a bed of tomatoes, aubergines, zucchini and peppers. ielle is a sort of spiced paste from seafood (cuttlefish, squid ...) with a golden pastry cover, which melts on the tongue, and a juicy filling. This recipe is also from Sète.he recipe for Croquants Villaret is top secret and is passed on orally by the Villaret family of Nimes from generation to generation. The Croquant, which contain orange flowers, almonds and lemon extract, are a part of every traditional event and family festival. 
reillettes is a meal during the weeks before and after the carnival in the Languedoc. Oreilletes are baked lightly brown and strewn with icing sugar. They are dry and crisp with a delightful orange or lemon flower flavour ... >>>