Savor the Flavors of the Languedoc

With a food writer and cookbook author as your guide and cooking class instructor, discover the vibrant and ruggedly beautiful region of the Languedoc. The culinary tour is the perfect balance of artisan visits to local producers, wine tastings, and hands-on cooking classes that focus on the region’s rustic cuisine. The Languedoc region is at once rugged and mountainous, as well as home to sandy coast lines, picturesque villages, wild life sanctuaries, and vineyards as far as the eye can see. The Canal du Midi cuts through this land, winding its way along the contours of the Languedoc. It’s a land of contrasts, and more and more it’s considered a vibrant alternative to its eastern neighbor, Provence.

With such a diverse terroir, the variety in the gastronomy here is immense. At the market, depending on the season, locals find vegetables like plump tomatoes, purple artichokes, and wild asparagus, as well as fruits like figs and peaches. With the nearby coast, seafood is abundant too, and the Languedoc is also known for its charcuterie, both cured and smoked meats, as well as pâtés. A meal in the Languedoc isn’t complete without wine, as the region is the largest area under vines in the world, and produces a third of France’s wine. The rich ‘noblesse de terroir’ – a phrase that highlights the goodness of the soil, elevation, and micro-climate – means the vines grow in ideal conditions.

Savor the Flavors of the Languedoc

With a food writer and cookbook author as your guide and cooking class instructor, discover the vibrant and ruggedly beautiful region of the Languedoc. The culinary tour is the perfect balance of artisan visits to local producers, wine tastings, and hands-on cooking classes that focus on the region’s rustic cuisine. The Languedoc region is at once rugged and mountainous, as well as home to sandy coast lines, picturesque villages, wild life sanctuaries, and vineyards as far as the eye can see. The Canal du Midi cuts through this land, winding its way along the contours of the Languedoc. It’s a land of contrasts, and more and more it’s considered a vibrant alternative to its eastern neighbor, Provence.

With such a diverse terroir, the variety in the gastronomy here is immense. At the market, depending on the season, locals find vegetables like plump tomatoes, purple artichokes, and wild asparagus, as well as fruits like figs and peaches. With the nearby coast, seafood is abundant too, and the Languedoc is also known for its charcuterie, both cured and smoked meats, as well as pâtés. A meal in the Languedoc isn’t complete without wine, as the region is the largest area under vines in the world, and produces a third of France’s wine. The rich ‘noblesse de terroir’ – a phrase that highlights the goodness of the soil, elevation, and micro-climate – means the vines grow in ideal conditions.


Latest Review

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We took 6 days of culinary vacation with Anna in Languedoc. That area of South France definitely exceeded my expectations as far as beauty, the people , the history. Anna is a delightful person to be with , highly skilled in cooking, generously sharing with us her knowledge. We stayed at a lovely B&B, very hospitable people. Ella

Trip Details

4 of your 5 hands-on cooking classes with Anne will take place at the B&B, with 1 taking place at a local estate as part of the special truffle day. Anne spent some time in New York, where she studied at the Institute of Culinary Education and International Wine Center. Over the years, she’s been a recipe tester for lifestyle publications and cookbooks, a freelance food columnist, Food Network show producer, and today, she leads your exploration into the kitchen and flavors of the Languedoc. With classes taking place in the B&B’s kitchen, you’ll learn how to make classic regional and seasonal dishes, such as: bolles de Picolat (Catalan dish of meatballs, cepes, and olives), bouride (monkfish stew), lamb dishes, and so much more.


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