Top 9 culinary specialities in Carcassonne

Head for the old town of Carcassonne, at the foot of the medieval city. It’s in this historic district that the typical gastronomy is best represented!

The whole of the Aude department is a superb display of agricultural diversity: poultry, charcuterie, goat’s and sheep’s cheeses. The black truffle is also one of the stars of Carcassonne’s menus. In fact, truffle growing is one of the Languedoc region’s flagship activities.

Country produce and old family recipes are a big part of the traditional cuisine of Carcassonne and the Bastide Saint Louis. The town is populated by proud carnivores who have mastered the art of sublimating poultry. Duck, in particular, is always nobly served according to tradition, at the centre of a well-stocked table, and is one of Carcassonne’s specialities (foie gras, magret, gizzards, etc.).

Would you like a glass of wine to accompany your meal? Carcassonne and its vineyards hold an IGP (Protected Geographical Indication) label. This is a prestigious designation, testifying to the quality of the wines produced in the department. A tasting of this expertise is a must!

Finally comes the time for sweets and other simple treats, to finish off filling the largest of stomachs. Chocolate, nougat and hints of citrus fruit will end your banquet on a more subtle note.

What to eat in Carcassonne Our selection of 8 culinary specialities

Whether sweet or savoury, Carcassonne makes the most of local produce! The gastronomy of this medieval town has remained faithful to the recipes of yesteryear. You’ll find historic dishes that are hearty and sometimes revisited. A good opportunity to try a bistronomic cassoulet, for example? As an appetiser, here is our selection of the best specialities from Carcassonne, available as a complete menu. Enjoy your meal!

1 – Duck gizzards

Delicious duck gizzards, either confit or pan-fried, served ‘minute’ with a salad and crusty bread. Although they are often served as a main course, ask the chef to prepare a starter version so that you can try the other specialities on the menu.

2. Languedoc-style snails

Although snails with parsley butter are well known, their preparation à la languedocienne is less well known. To make them, we use ‘petit gris’ snails, cooked at a low temperature in a sauce made from ham, walnuts, chard, garlic and parsley. All served hot and soaked in the sauce. They make an ideal starter for a typical Carcassonne menu.

3. Cassoulet de Carcassonne

There’s nothing unusual about the recipe for this famous cassoulet, but it’s the quality (and quantity) of the products used that sets it apart. In a traditional “cassole”, white beans, a few autumn vegetables, spices to enhance the flavour and rich meats are cooked for a long time… Good to know: the first cassoulet from Carcassonne was cooked in wartime, in medieval times, and then travelled through time to the stoves of today’s bistros.

4. Duck breast

Ah, the tender duck breast from Languedoc and its perfect cooking… We’re salivating! This lean piece of poultry gets its softness from its meticulous cooking. The meat is grilled in its fat, and lightly seasoned with a few peppercorns and salt. No more, no less – it’s a real treat.

5. Iced cassoulet

This amazing dessert arrives at the end of the meal like a hair on the soup! From above, it looks like a vanilla-flavoured mini burger. It’s made with nougatine, vanilla, of course, chestnuts and morello cherries. We particularly like the hint of red fruit, combined with the interplay of crunchy and creamy textures, a real treat for the taste buds.

6. La Carcassonnais

The alter ego of Swiss bread, the Carcassonnais is a childhood snack par excellence! This pastry is made from brioche puff pastry filled with vanilla cream and candied fruit. Commonly eaten on Sundays with the family, don’t hesitate to make this your go-to snack when exploring the capital of the Aude region.

7. Les Écus de la cité

These are by far the sweetest souvenir you’ll take home from Carcassonne. Small and round, these little shields featuring the medieval city are available in dark or milk chocolate.

8. La Tourgnol

Anise has been used since ancient times all around the Mediterranean. Its unique flavour has allowed it to make its way into the ovens of the Aude. In bakeries in particular, the seeds are used to flavour a popular brioche called “tourgnol”. These days, you’ll find this surprisingly flat brioche with aniseed in most bakeries in Carcassonne.

9. The cité-de-carcassonne wine

The fruit of the wine-growing valley to the east of the city, Carcassonne wine has the IGP (Protected Geographical Indication) label. The vines are bathed in sunshine and whipped by the winds to produce wines in three colours: white, rosé and, of course, red. The land is nurtured by passionate producers who are committed to the quality of France’s fine wines. Wine-lovers will appreciate the harmonious balance between Atlantic and Mediterranean grape varieties.