Occitania / Pyrenees-Mediterranean' gastronomic tradition is firmly rooted in its superior produce that has a reputation throughout France such as foie gras, Quercy black truffles, mussels and oysters of Bouzigues, Roquefort, saffron, Cassoulet of Castelnaudary, Gascon Noir pork and more…
The region, where organic farming is fast gaining ground, is at the forefront of the battle for high-quality food, with around a hundred products having been awarded official quality marks such as Chasselas AOC grapes, Lautrec pink garlic and Quercy farm lamb. This produce can be found at most of the thriving markets in towns and villages around the region.
The region's gastronomy, proudly showcased in a host of top restaurants, reaches its peak with the Michelin-starred chefs. Occitania / Pyrenees-Mediterranean is home to no fewer than 45 of them, both exciting young talents and established celebrity chefs rewarded with 3 Michelin stars, such as Michel Bras in Laguiole (Aveyron) and Gilles Goujon in Fontjoncouse (Aude), or with 2 stars, such as Michel Sarran, Yannick Delpech in Toulouse, Michel Kayser in Garons (Nîmes) and Frank Putelat in Carcassonne.
A land of vineyards, Occitania / Pyrenees-Mediterranean produces top-quality wines from AOC areas such as Cahors, Gaillac, Madiran, Corbières, Blanquette de Limoux, Marcillac, Minervois, Fronton and Côteaux du Languedoc, and not forgetting the prestigious armagnacs produced in Gascony, the homeland of the musketeer D'Artagnan.