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Languedoc Roussillon


Home to BienManger, the region of the Languedoc Roussillon is seductive, original, and full of contrasts. From the huge open landscapes of the Lozère in the north, savagely beautiful and wild, to the beaches of the Mediterranean coast, to the rugged peaks of the Pyrenées Orientales, this is a region that epitomises the complexity and diversity of France. This diversity is reflected in a culinary tradition that includes fresh seafood, wild mushrooms, lots of sun-ripened fruit and vegetables and some of the most sublime pork dishes you will ever taste.

Patrick Clavel - Pope's eye dried ham

Patrick Clavel

Jean Claude Aulas - Pure duck pâté with duck foie gras

Jean Claude Aulas

Charcuterie Souchon - Quarter of dried ham from Lozere

Charcuterie Souchon

La Sauvagine - Raspberry jam

La Sauvagine

Pope's eye dried ham
Pure duck pâté with duck foie gras
Quarter of dried ham from Lozere
Raspberry jam

L'atelier du miel et de la châtaigne - Schiste biscuit with chestnut flour

L'atelier du miel et de la châtaigne

Farandole du Goût - Sirondole - caramel flavoured syrup

Farandole du Goût

La Sauvagine - Strawberry Jam

La Sauvagine

Martine Boyer - Strawberry sirup

Martine Boyer

Schiste biscuit with chestnut flour
Sirondole - caramel flavoured syrup
Strawberry Jam
Strawberry sirup

Accent d'Oc - The grape-picker's tapenade

Accent d'Oc

Farandole du Goût - Tomato jam

Farandole du Goût

Confiserie du Tech - Touron almond nougat

Confiserie du Tech

Croustisud - Unsalted organic carrot and thyme chipsOrganic food

Croustisud

The grape-picker's tapenade
Tomato jam
Touron almond nougat
Unsalted organic carrot and thyme chips

Croustisud - Unsalted organic celeriac chipsOrganic food

Croustisud

Croustisud - Unsalted organic parsnip chipsOrganic food

Croustisud

La cave Abbé Rous - White Banyuls

La cave Abbé Rous

Unsalted organic celeriac chips
Unsalted organic parsnip chips
White Banyuls

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