Top 10 culinary specialities in Perpignan

Firmly rooted in the south of France, Perpignan exudes warmth and sunshine. Bordering Spain, and more particularly Catalonia, which is more independent, Perpignan is accustomed to and inspired by Catalan traditions. Without the border, you’d think the two areas were linked. The colours of the flag are the same, the cuisine just as similar and the savoir-vivre reciprocal. The only thing that sets them apart is that Perpignan is a land of rugby, while Catalonia is world-renowned for its footballing talent.

As a coastal town, Perpignan’s cuisine includes a large number of dishes accompanied by seafood and fish. Perpignan is also an excellent wine-producing region. The Roussillon is a wine-growing region renowned throughout France, offering wine-lovers the chance to sample red, white and even rosé wines, ideal when the hot weather kicks in, while still being on the shores of the Mediterranean Sea.

1- Boles de Picolat

Boles de Picolat, the dish of a thousand flavours. Hold on to your hats, because this dish contains a multitude of equally delicious ingredients. It’s sure to delight more than one person. It’s traditionally served at family dinners or on festive occasions. A Catalan dish, boles de Picolat are simmered meatballs made with a mixture of minced beef and pork, bacon, parsley, garlic and bread soaked in milk. You’re thinking that’s the end of the recipe, aren’t you? Well, that was only the first part. These meatballs are then coated in ash and browned in olive oil. The meatballs are then cooked in a sauce made from red wine, tomatoes, onions, black olives and mushrooms. The dish is often accompanied by potatoes. All these ingredients combine to give this dish a unique flavour explosion.

2- Catalan-style anchovies

Still originating from the Catalan region, this preparation of anchovies is making the rounds at aperitif tables. It’s an essential ingredient when you order tapas. Traditionally very salty, Catalan-style anchovies are desalted after being thoroughly washed. Once this stage is complete, the anchovies are marinated in a mixture of wine, chopped garlic, red chilli pepper and parsley. The anchovies are usually served with a slice of crusty bread. Summer looks rather peaceful in Perpignan.

3- Cargolade

Cargolade is undoubtedly one of the most popular dishes in Languedoc-Roussillon, and is also enjoyed by the vast majority of French people. These are small snails grilled over a fire of vine shoots. They are seasoned with a mixture of garlic, which is very famous in the south of France and is used as a seasoning in many dishes, parsley, olive oil and salt. Once cooked, they are served with aïoli, a garlic-based mayonnaise or vinaigrette. This dish goes wonderfully well with a glass of white wine, preferably dry. If you go to Perpignan in the summer, you’ll find it just about everywhere. This must-try dish is best enjoyed al fresco and on festive days.

4- Catalan cream

Let’s vary the pleasures a little now. This dessert, as its name suggests, comes from Catalonia. Everyone loves it, and understandably so. Crème catalane is similar to crème brûlée, but differs in that lemon zest and cinnamon are added, giving it a unique flavour. The preparation is identical to that of crème brûlée, and when the cream is perfectly cooked, a thin layer of sugar is added to burn it with a blowtorch.

5- Catalan sauce

Here’s an assortment that’s a perfect accompaniment to your dishes. As mentioned above, garlic is an essential ingredient in Catalan cuisine and, more generally, in the south of France. Apart from the garlic, this sauce is made with roasted tomatoes, roasted almonds or hazelnuts, stale bread soaked in vinegar, olive oil, chilli pepper and white wine (depending on where you are). The whole thing is blended and ready to be served delicately over meat, grilled vegetables or even fish.

6- Ollada

This hearty dish is one of Perpignan’s best-known culinary specialities. Ollada is a stew made from a variety of meats, vegetables and pulses. The meats include beef, chicken and pork. As for the vegetables, white beans, cabbage, potatoes and carrots are all you need for this traditional dish. The stew is served over a vermicelli or rice broth. A word of advice: avoid this dish in summer if you have plans during the day, as you may suffer the consequences!

7- Côtes du Roussillon

Whether white, rosé or red, Côtes du Roussillon can be enjoyed throughout the seasons. The white wines of this appellation are renowned for their fresh, fruity and floral aromas, excellent with Catalan-style anchovies. The reds, on the other hand, are fuller-bodied and spicier, and go very well with ollada and meat dishes. Finally, the rosé is idyllic in summer, without any particular accompaniment.

8- Muscat de Rivesaltes

Produced in the Roussillon wine region, Muscat is known for its sweetness and lightness. Its aromas are such that it is best served as a chilled aperitif, or with a dessert such as a fruit salad.

9- Rousquille

This doughnut-like treat is made from local ingredients: flour, sugar, butter and eggs, all flavoured with lemon and aniseed. After baking, a thick layer of icing sugar coats the treat for a little extra indulgence.

10- Catalan cockles

These traditional Catalan pastries can be found in both sweet and savoury forms. The generous flavour comes from the addition of anisette or orange blossom, which is very popular in the region. Basically, fruit is added for even more flavour.