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+====== Occitanie Cuisine ======
+==== Cassoulet (Castelnaudary, Carcassonne, Toulouse) ====
+A legendary slow-cooked white bean stew with duck confit, Toulouse sausage, and pork belly. There are fierce debates about which town makes it best — each with its own twist. [([[https://www.seriouseats.com/traditional-french-cassoulet-recipe|Serious Eats]])]
+==== Brandade de Nîmes ====
+A creamy emulsion of salt cod and olive oil, sometimes with potato, originating in Nîmes. Served warm or cold, often spread on toast. [([[https://www.cookingonthebay.com.au/4097/|Cooking on the Bay]])]
+==== Aligot (Aubrac area) ====
+A mind-blowingly stretchy mash of potatoes, Tomme cheese, butter, and garlic. Made with theatrical flair — a cheese-lover’s dream. [([[https://seasonedtraveller.com/recipes/aligot-mashed-potatoes-recipe|Seasoned Traveller]])]
+==== Tielle Sétoise (Sète) ====
+A bright orange seafood pie filled with spicy octopus and tomato in a bread-like crust. A fusion of French and Italian fishing traditions. [([[https://www.marionbarral.com/blog/en/the-real-tielle-setoise-tomato-and-octopus-pie%F0%9F%A6%91%F0%9F%8D%85%F0%9F%8C%B6%EF%B8%8F%F0%9F%8F%96%EF%B8%8F/|Marion Barral]])]
+==== Fougasse d’Aigues-Mortes ====
+A sweet, yeasty bread from the Camargue, perfumed with orange blossom water and sugar — soft, airy, and completely unique. [([[https://www.tablemagazine.com/fougasse-daigues-mortes/|Table Magazine]])]
+==== Roquefort Cheese (Aveyron) ====
+The king of blue cheeses, aged in natural Combalou caves, made from raw sheep's milk and veined with Penicillium roqueforti mold. A product of ancient limestone terroir. [([[https://www.cheese.com/roquefort/|Cheese]])]
+==== Garbure Bigourdane ====
+A hearty Pyrenean soup of cabbage, duck confit, ham bone, and white beans. Often eaten with a slice of stale bread soaked in broth — pure mountain comfort. [([[https://www.valleesdegavarnie.com/en/producteurs-locaux-visites/recettes-pyrenees/recette-garbure-pyrenees/|Valleys of Gavarnie]])]
+==== Encornets Farcis (Languedoc coast) =====
+Stuffed squid tubes with a mix of breadcrumbs, sausage, garlic, and herbs, simmered in tomato and wine — tender and full of Mediterranean spirit. [([[https://www.saveur.com/article/recipes/encornets-farcis-stuffed-squid/|Saveur]])]
+==== Croustade aux Pommes (Gascogne) ====
+A delicate apple pastry with layers so thin they resemble tissue paper. Soaked in Armagnac or brandy and baked golden brown. [([[https://relaisdecamont.com/blog/2019/1/23/la-croustade-aux-pommes|Relais de Camont]])]
+==== Pébrade (Gers) ====
+A peppery sauce made from onions, vinegar, and Bayonne ham, traditionally served with poultry like duck or goose. [([[https://www.boonvillebarn.com/blogs/recipes/basque-piperade|Boon Villebarn]])]
+==== Estofinado (Lot Valley) ====
+A lesser-known specialty of salt cod, walnuts, potatoes, eggs, and cream, born from old trade routes between Portugal and southern France. [([[https://www.france-voyage.com/gastronomy/estofinado-338.htm|France Voyage]])]
+==== Zézettes de Sète ====
+Fun to say and even better to eat! These are vanilla-scented cookies sprinkled with sugar, originally made by hand by local women in Sète. [([[https://asstrongassoup.blogspot.com/2023/05/les-zezettes-de-sete.html|As Strong As Soup]])]
+==== Manouls (Lozère) ====
+A rustic stew made from tripe, pork, onions, and white wine, cooked low and slow — not for the faint of heart, but cherished in mountain villages. [([[https://www.reddit.com/r/slowcooking/comments/1lifsv1/slow_cooked_streetstyle_spanish_tripe_stew/|Reddit]])]
+==== Veal with Roquefort Sauce (Aveyron) ====
+Tender veal medallions cooked and glazed with a luscious Roquefort cream sauce. Elegant and intensely flavorful. [([[https://www.dartagnan.com/veal-with-bleu-cheese-sauce-recipe.html|D'Artagnan Foods]])]
+==== Gateau à la Broche (Hautes-Pyrénées) ====
+A spit cake cooked over an open fire — batter is poured layer by layer, creating a tree-ring effect. Usually made for weddings or festivals. [([[https://www.bbc.com/travel/article/20170407-the-cake-french-people-cook-on-a-spit|BBC]])]
+{{tag>food culture geography}}

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