The region of Languedoc also known as the 'Midi' denotes its enviable central location around the basin of the Mediterranean. Gastronomically it is as rich as any other French region owing to the generosity of the sun, land and the sea. The markets are an important source for this incredible choice of fresh food. We cook with the seasons, tempted by colours and aromas that stimulate our imagination and arouse our creativity.
The Languedoc plain is home to some of France's greatest fruit and vegetable-growing with Mediterranean favourites such as peppers, artichokes, tomatoes and aubergines and mounds of melons, peaches and apricots sun-ripened to perfection.
Natural coastal lagoons or 'etangs' provide a home for flamingos and a perfect habitat for oysters and mussels and a variety of other marine life. Sete is the biggest fishing port, its' large market supplying the most amazing varieties of fresh fish; anchovies, sardines, red mullet, tuna, sea bream, baby squid and octopus.
Black bulls graze on the rich grasslands of the Rhone delta in the Camargue. The revered rice of the region is also grown on the surrounding marshland and the salt pans are home to the special hand harvested salt 'fleur de sel'.
Olive groves are fewer than one might imagine as many were wiped out after the severe frost of 1956, and there has been a reluctance to replant. However, the remaining few provide treasured oils that rarely leave the region. The oval shaped Lucque olive is unique and enjoyed served with a glass of Muscat or rose wine as an aperitif.
The 'garrigue', scrubland of the hillsides, are scented with wild herbs; rosemary, thyme, juniper, mint, cistus, fennel and lavender. Strategically located beehives are scattered amongst them for the purity of their pollen. The goats and sheep that graze there, their milk suitably enriched, imparts its flavours to the cheese it becomes.
Roquefort, the world famous blue cheese, is still made and matured in the limestone caves of the Larzac plateau from milk of the Lacune sheep and goats' cheeses of all shapes and sizes are local specialities, especially the handmade Pelardon.
Wooded hillsides hide wild mushrooms, truffles, chestnuts, wild boar and game, which together with the celebrated dish of cassoulet, provide the basis for the Languedoc winter diet which completes the annual cycle of seasons and supplies us with the best of everything we could possibly need.
It is no surprise that the Mediterranean diet is considered one of the healthiest in the world; it is not only fun to shop and prepare the ingredients but best of all . . . to eat them!
My job is to find the ideal property at an affordable price, handle the multiple requirements for foreign ownership, and provide you with a turn-key property to use and to enjoy.
Contact Ginny Blackwell
Email: email@example.com or firstname.lastname@example.org