An unforgettable gastronomic journey

Carcassonne, a fortified city listed as a UNESCO World Heritage Site, stands out not only for its remarkable medieval architecture, but also for its rich and tasty gastronomy. Far from tourist clichés, Carcassonne reveals a unique culinary identity, shaped by historical influences and exceptional local produce.

Discovering the flavours of Carcassonne

A journey through time

Carcassonne’s history is intimately linked to its culinary heritage. From the Romans to the Cathars, via Mediterranean influences, local gastronomy has evolved over the centuries, absorbing the flavors and techniques of each era. The Romans introduced the cultivation of wheat and vines, fundamental elements of Mediterranean cuisine. The Cathars, meanwhile, contributed to the development of livestock breeding and cheese production.

Local produce

Carcassonne’s terroir offers a diversity of fresh, seasonal produce, notably with the generous use of olive oil and aromatic herbs, which form the soul of local cuisine:

• Sun-drenched vegetables: tomatoes, peppers, eggplants, zucchinis, green beans… grown in the sunny plains around Carcassonne, these vegetables are used in many dishes.
• Tasty meats: lamb, pork, beef… raised in the region’s pastures, these meats are often simmered in rich, fragrant sauces, such as cassoulet.
• Goat’s cheeses: produced on local farms, these cheeses offer a wide variety of flavors and textures. They are often enjoyed fresh or matured.
• Garrigue honey: harvested in the surrounding hills, this honey has a unique, fragrant taste, ideal for sweetening pastries or accompanying cheeses.

Carcassonne’s culinary history

The influences that have shaped local gastronomy

The history of Carcassonne’s gastronomy is a fascinating journey through the ages. The Romans, the first to settle in the region, introduced wheat and vine cultivation, laying the foundations of Mediterranean cuisine with olive oil and giving birth to the region’s first wines.

In the Middle Ages, Carcassonne was an important commercial crossroads, attracting merchants, pilgrims and knights from neighboring regions, coloring the local cuisine with new influences. Pepper, ginger, saffron and meats such as pork and duck became ubiquitous.

A delicious and hearty French cassoulet stew with white beans, duck confit, and sausage

Unmissable specialities

Cassoulet from Carcassonne

Cassoulet Carcassonnais is the city’s signature dish. A famous quotation from Prosper Montagné, author of the first Larousse gastronomique and a native of Carcassonne, testifies to the importance of this gastronomic dish: “Cassoulet is the God of Occitan Cuisine. A God with Three Heads: Castelnaudary le Père, Carcassonne le Fils, Toulouse le Saint Esprit, Cassoulets soient-ils.”

Originally composed of beans, confit, loin, belly, rind, ham hocks, onions and bouquet garni, the Carcassonne region adds red partridge to this simmered dish. The latter, threatened with extinction, has now been replaced by mutton. A true concentrate of flavors and traditions, it is customary to serve it on special occasions. A dish that deserves a fine wine pairing, such as a Corbières or Minervois.

〉Good to know〈

According to the most widespread legend, the creation of cassoulet is attributed to the siege of Castelnaudary in 1340, during the 100 Years’ War. The besieged, having gathered all available supplies (beans, meat, sausages), are said to have simmered a gigantic stew to feed the fighters and repel the English.

Snails Languedocienne style

This recipe is based on “petit gris” snails, cooked at low temperature in a creamy, fragrant sauce made with ham, walnuts, garlic and parsley. This dish, often served hot as an appetizer, is a veritable hymn to traditional cuisine.

Local delicacies

In addition to these must-tries, Carcassonne has other delicacies well worth sampling. Among the most popular are:

• Le Carcassonnais: a brioche pastry filled with custard and pieces of candied fruit, often found on family tables on Sunday lunchtimes.
• Le petit Carcassonnais: a small oval cake with a madeleine-like texture, created in 1928 by M. Gau. (Chez Fuster)
• Le grès de la cité: small brick-shaped sweet, with hazelnut-almond praline flavors. (Chez Nougalet)
• Les écus de la cité: gourmet chocolates (dark and milk) featuring the city. (Chez Bimas)

Other products to discover

• Aude black truffle
• Olives (including Lucques du Languedoc)