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2- The Fougasse with Fritons
With the fougasse, we touch the soul of Montpellier. Because, while elsewhere people go to the bakery to get croissants or pain au chocolat (endless debate), in Montpellier we go for the Fougasse with Fritons! Rectangular and flat, with three diagonal slits, the fougasse with fritons is a bread dough, enriched with margarine, pork lard residues (fritons), and often pepper. Nothing but fat... Real life! The fritons (or pork scratchings as some might call them), were residues from the production of lard. These leftovers found a "new life" by enriching the breads. A rural tradition that is truly special.is maintained in the Languedoc-Roussillon region, where many artisan bakers continue the tradition. Eat: Whenever you want! .
3 – Moules Brasucade
With Brasucade, we are talking about a dish associated with beautiful summer evenings.It's time, with friends or family. Moules brasucade involves cooking the shellfish (big Bouzigues from our region) in a huge paella pan, over a vine wood fire or a barbecue. Then, as soon as they open up thanks to the heat, you have to quickly fill them with a sauce, with everyone adding their own little ingredient to make it special. Tomato, onion, garlic, chopped cured ham, white wine, olive oil, chili, herbs (parsley, thyme, rosemary, bay leaf), pepper, pastis, whisky, Get 27 (just kidding). To eat: In the evening, in summer, when the heat is not as strong...
4 - La Macaronade
Back to Sète, thanks to La Macaronade. A dish that is based on the combination of pasta (macaroni, as you may have guessed) and meats cooked in a tomato sauce. But since the people of Sète are big talkers, there are as many variations of macaronade as there are residents! Everyone thinking that theirs is the best... Hence the variety of variations in the recipe, especially when it comes to the choice of meats: brageoles (you'll have to look up what that means), but also sausage meat, bacon, and even fish. Other types of pasta besides macaroni can be used because the real secret of the dish lies in the preparation of the tomato sauce. The true connoisseurs will tell you. Another Italian specialty imported here in the 18th century by immigrants from Gaète (a small coastal town between Naples and Rome). It just goes to show, the sea has its perks. I'll be at the office all afternoon.
To eat: Between noon and two, perfect for a nap afterwards.
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5 - La ChichoumeilleIf Ratatouille is truly Provençal, Chichoumeille is from Languedoc! A huge mess in which all kinds of tasty things are mixed together.Here are the sunny vegetables (zucchinis, eggplants, tomatoes, onions, etc..) who can tell me where the difference lies between these two dishes? In the bell pepper! Yes, Jamy! The Chichoumeille, apart from not having zucchinis, has the particularity of having bell pepper. Also, we observe a difference in the way the vegetables are chopped and the fact that it is cooked in a skillet (and not in a pot). And boom, Provencals, keep your watery ratatouille. With the barbecue sausage, it's with the Chichoumeille (or Chichoumée) that we eat it! To eat: All summer, hot or cold. The best: with fresh pasta... .[iframe src="https://giphy.com/embed/5Wyv8urxxclm8" width="630" height="320" frameborder="0" class="giphy-embed" allowfullscreen="allowfullscreen">