The local gastronomy alone is enough reason to spend your holiday in Occitania.

In our region, good things to eat and conviviality are part of a culture we all share. Excellence gives a flavour to everyday life and meals with family or friends are real festive occasions.

Noble Soil

Combining the land and the sea, unforgettable flavours.

Get ready for a treat because in Occitania there is a long and solid gastronomic tradition. It is based on exceptional local skills and noble specialities: foie gras, black truffle, Roquefort cheese and on the Mediterranean coast, Bouzigues oysters, Lucques olives from Languedoc, Camargue rice and Collioure anchovies.

There are so many examples! Occitania has over 250 products with certified quality labels (PDO, Red Label, PGI, AB for organic farming): from Quercy lamb to Nîmes strawberries via Pélardon cheese from Cévennes…

Where can you enjoy all these good things?

It is easy to find the noble specialities from Occitania at the well-stocked markets flourishing in our towns and villages.

You can taste them in our countless regional festivals, as well as at our generous restaurants (with the Logis de France, Restaurateur de France or Cuisineries de France labels).

Regional gastronomy reaches its zenith with the help of our Michelin-starred chefs, young, daring talents or remarkable personalities, such as Gilles Goujon in Fontjoncouse in the Aude region and Michel Sarran in Toulouse.

Did you know?

Occitania is the number 1 region in France for wine-making and for the number of hectares with organic vineyards. It is also the number 2 for fruit production.

Only in Occitania

Unique specialities such as cassoulet from Castelnaudary, Carcassonne or Toulouse, add to the culinary charms of Occitania. In the mountains: garbure soup and millas cakes in the Pyrenees, aligot cheese in Aubrac, with both areas sharing the tradition of spit cooked cakes.

The Mediterranean coast will bring sunshine to your taste buds with cod brandade from Nîmes, cargolada (snails) or gardiane de taureau (rancher's stew). And of course, everyone should try tielle stew from Sète and crème catalane (the region's crème brûlée)!

Let's talk about Cassoulet…

Follow the YouTuber FlorianOnAir on his Food Tour of Toulouse, where you will see how heritage, the art of living and gastronomy are united here forever. Enjoy an encounter with the Universal Cassoulet Fraternity, foie gras ravioli, and a few violet-flavoured sweets…

Did you know?

André Daguin, a chef who had worked in Occitania in the Gers region, invented the magret de canard (filet of duck breast) in 1965. Since then this dish, that is cooked like a steak, has been part of the French cultural tradition.

Wine Tourism

Holidays and wine estates go so well together

Our region produces wines of a very high quality. The Mediterranean coast, from the Nîmes region to Roussillon, is a real wine champion with some fifty wine designations (Languedoc, Corbières, Côtes du Roussillon, etc.), shared between the Gard, Hérault, Aude and Pyrénées-Orientales regions.

The Gers, Lot, Tarn and Aveyron regions help make Occitania a great destination for wine lovers with Armagnac and Côtes de Gascogne, Cahors and Gaillac wines, among others.

We also have a great wine cellar at the chateau and offer unique wine and cheese experience at the chateau!

Chateau de Saint-Martory is the perfect castle rental for holidays and  family reunions. Nested in the Garonne river valley, at the footstep of the Pyrenees mountains, this french chateau offers a unique lifestyle experience in one of the most beautiful regions of France.