Traditional food of Occitanie: 6 dishes

• Cassoulet · Main dish · Castelnaudary (Languedoc)

  Cassoulet is a rich, slow-cooked dish of white beans and meat from Languedoc.

• Aligot · Main dish · Aubrac

  Aligot is a dish of mashed potatoes beaten with fresh cheese until it stretches in long, elastic ribbons.

• Saucisse de Toulouse · Main dish · Toulouse

  Saucisse de Toulouse is a fresh pork sausage from Toulouse in south-west France.

• Confit de canard · Main dish · Gascony

  Confit de canard, duck confit, is a traditional dish of south-west France, especially Gascony.

• Brandade de Nîmes brandade de morue · Main dish · Nîmes

  Brandade de morue is a creamy purée of salt cod and olive oil, a speciality of Nîmes that spread across Occitania, from Languedoc and Roussillon to Provence, and into Catalonia.

• Roquefort · Snack · Roquefort-sur-Soulzon

  Roquefort is a blue cheese made only from raw sheep's milk in the south of France, in the causses and valleys of the Aveyron.

Other regions in France

• Traditional food of Provence-Alpes-Côte-d'Azur: 11 dishes
• Traditional food of Bourgogne-Franche-Comté: 7 dishes
• Traditional food of Île-de-France: 5 dishes
• Traditional food of Hauts-de-France: 5 dishes
• Traditional food of Normandie: 4 dishes
• Traditional food of Bretagne: 5 dishes
• Traditional food of Centre-Val de Loire: 4 dishes
• Traditional food of Grand Est: 8 dishes
• Traditional food of Auvergne-Rhône-Alpes: 6 dishes
• Traditional food of Nouvelle-Aquitaine: 7 dishes
• Traditional food of Corse: 3 dishes
• Food of France