Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken. Occitan cuisine...

In Occitan cuisine, aioli is typically served with seafood, fish soup, and croutons. An example is a dish called merluça amb alhòli. In the Occitan Alps...

Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee, French: [ʁatatuj] ; Occitan: ratatolha [ʀataˈtuʎɔ] ) is a French Provençal dish of stewed vegetables that originated...

cuisine Occitan cuisine Portuguese cuisine Spanish cuisine Andalusian cuisine Asturian cuisine Aragonese cuisine Balearic cuisine Canarian cuisine Cantabrian...

ubiquitous in Italian cuisine, documented in ancient Roman cookbooks dating back more than a thousand years before the appearance of the Occitan word tapenade...

Nord-Pas-de-Calais Lyonnaise cuisine Frisian cuisine Limburgian cuisine Luxembourgian cuisine Mennonite cuisine Monégasque cuisine Occitan cuisine Belgian moules-frites...

internationale d'études occitanes Baìo List of Occitans Occitan conjugation Occitan cross Occitan cuisine Occitan nationalism Occitania national football team...

(200 °F), or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having...

dishes List of French dishes List of sausage dishes List of stews Occitan cuisine Perpetual stew Pork and beans The dictionary definition of cassoulet...

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster...

is occasionally referred to as brandade de morue and while in Spanish cuisine, it sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning...

and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence. Aioli Romesco Salvitxada Herbst, Sharon Tyler (1995). "Food...

Aligot (Occitan: Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère...

(force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or...

throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as...

Salade niçoise (French pronunciation: [saˈlad niˈswaz]; Occitan: salada niçarda, pronounced [saˈlaðo niˈsaɾðo], or salada nissarda in the Niçard dialect;...

classic Marseille bouillabaisse, presented in the Petit LaRousse de la Cuisine, uses congre, dorade, grondin, lotte, merlan, rascasse, saint-pierre, and...

The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of Nice, France. The...

Occitan (English: /ˈɒksɪtən, -tæn, -tɑːn/; Occitan: occitan [utsiˈta, uksiˈta]), also known as lenga d'òc (Occitan: [ˈleŋɡɒ ˈðɔ(k)] ; French: langue d'oc)...

sugar pie. Tchaude—fish chowder. Tourtière: meat pie. Cuisine of Quebec Cajun cuisine Occitan cuisine Gumbo 1.^ When one speaks about Acadia before the Deportation...

Hotel in New York. Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every...

countries in the late 20th century, where it forms a major part of local steak cuisine with steaks and fries, and is occasionally used there as topping on pizza...

Bourride (bourrido, in provençal, borrida, in occitan) is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood...

Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located...

Pastis (UK: /ˈpæstɪs/, US: /pæˈstiːs/, French: [pastis]; Occitan: pastís [pasˈtis]) is an anise-flavoured spirit and apéritif traditionally from France...

collectively to the cuisines of Europe. European cuisine includes cuisines of Europe, but can arguably also include non-indigenous cuisines of North America...

two ways of referring to the potato in the Limousin Occitan variant. Butter pie Occitan cuisine List of casserole dishes List of pies, tarts and flans...

"Millas" with sweet accompaniments France portal Food portal Occitan cuisine Basque cuisine Rémy Constans, Gastronomie gasconne à la Belle Époque, Association...

Poichichade, also known as céserade (from ceze, meaning "chickpea" in Occitan), is a chickpea puree originating from the south of France. This culinary...

Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later...