The Travel Editor features the Gard department at the eastern end of the Languedoc-Roussillon. Both the Camargue and Cevennes should feature on your viewing schedule. Extracts from the article:In my opinion, the best way of getting to this part of France is by rail – Eurostar to Lille then TGV to Nimes. It really doesn’t take much longer than the plane and it’s far more relaxing. I start off by visiting Le Moulin des Costieres, an organic olive oil farm which grows Aglandau, Arbequine, Bouteillan and Picholine varieties. Oil made from at least 60% Picholine has AOP (L’Appellation d’Origine Protegee) status bestowed by the EU and can only be produced in the Nimes region. On my tongue I get flavours of plums and pineapple and even a hint of green apples. It has a remarkably low acidity of between 0.15 – 0.2 % due partly to the fact that it’s harvested and pressed on the same day. Bulls
The most famous inhabitants of the Camargue are the wild bulls that are raised for sport, notably to compete in the village streets or in temporary bull rings. The event is completely different from its Spanish counterpart and no animals are harmed, rather the competitors attempt to remove tassles and strings attached to the horns. Animals that are not selected to compete are slaughtered in the normal way and end up in hte local butchers. La Gardianne. The meat has AOP status and, slow cooked with red wine and herbs, it becomes a delicious stew known as La Gardianne. It also makes a delicious pate known as Fricandeau and people travel for miles to buy Hocine Said’s saucisson from his butchery in the village of Le Cailar. Onions
Travelling to the North West of the region, I get to the mountains of the Cevennes and discover another staple with AOP status. Sweet white onions are cultivated on sandy soil terraces around St Andre de Majencoules and their special taste is due to being exposed to the wind and sun. Around 100 small farmers produce 2000 tonnes per year. Water content is high so they’re juicy and sweet enough to eat raw, but even better cooked and caramelised. They’ve already been adopted by famous French chefs and it’s only a matter of time before they get over to these shores. Photos and Complete article: En Gard! Culinary Explorations in the South of France
http://www.thetraveleditor.com/article/9654/Feature_Article_Foodie_En_Gard_Culinary_Explorations_in_the_South_of_France.html?page=1 Video Tour Cevennes:
The most famous inhabitants of the Camargue are the wild bulls that are raised for sport, notably to compete in the village streets or in temporary bull rings. The event is completely different from its Spanish counterpart and no animals are harmed, rather the competitors attempt to remove tassles and strings attached to the horns. Animals that are not selected to compete are slaughtered in the normal way and end up in hte local butchers. La Gardianne. The meat has AOP status and, slow cooked with red wine and herbs, it becomes a delicious stew known as La Gardianne. It also makes a delicious pate known as Fricandeau and people travel for miles to buy Hocine Said’s saucisson from his butchery in the village of Le Cailar. Onions
Travelling to the North West of the region, I get to the mountains of the Cevennes and discover another staple with AOP status. Sweet white onions are cultivated on sandy soil terraces around St Andre de Majencoules and their special taste is due to being exposed to the wind and sun. Around 100 small farmers produce 2000 tonnes per year. Water content is high so they’re juicy and sweet enough to eat raw, but even better cooked and caramelised. They’ve already been adopted by famous French chefs and it’s only a matter of time before they get over to these shores. Photos and Complete article: En Gard! Culinary Explorations in the South of France
http://www.thetraveleditor.com/article/9654/Feature_Article_Foodie_En_Gard_Culinary_Explorations_in_the_South_of_France.html?page=1 Video Tour Cevennes:
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