Please enable JS and disable any ad blocker this typical Southwestern dish is also an institution in the pink city Here are the restaurants in Toulouse where you can eat cassoulet For a good cassoulet recipe you’ll need (among other things): white beans from the Lauragais region the large earthenware vessel in which it’s usually served But some chefs have that “je-ne-sais-quoi” the secret ingredient that makes it irresistible It’s also a convivial dish that’s great to eat with friends away from home That’s why we’ve put together a list of the best places to eat cassoulet in Toulouse It’s no coincidence that Restaurant Émile tops the list The comments are unanimous: “definitely the best cassoulet I’ve ever eaten” “a cassoulet worthy of the name” Place Saint Georges – 31000 Toulouse Les Copains d’Abord is all about authenticity, with a cassoulet cooked in the purest Toulousan tradition, in other words with duck confit, just like in the old days. And at Les Copains d’Abord You’ll also go for the elegant bistro-style decor of the rooms Rue du Pont Guilhemery – 31000 Toulouse La maison Louchebem is a bit of a haven for carnivores In a setting with a 100% Toulouse atmosphere you can enjoy a completely immersive experience For an authentic cassoulet, head for Le Cassoularium at Les Halles de la Cartoucherie This cassoulet bar offers traditional recipes With organic ingredients from the farm “Le Hameau de Marie-Antoinette” this friendly establishment is ideal for a gourmet break Don’t miss this not-to-be-missed address for regional Toulouse cuisine place de la Charte des Libertés Communales – 31300 Toulouse 📍3, Rue Genty-Magre – 31000 Toulouse a slow-cooked union of beans and meat so rich and lipid laced that a couple of bites will inoculate eaters against all but the fiercest of polar vortices which is not to say that the Gascony region Beans are the main ingredient—seventy per cent of the dish according to the official 1966 ruling by the États Géneraux de la Gastronomie Française—but should they be haricots or favas natives of Carcassonne throw partridge and mutton into the pot while the “Larousse Gastronomique” claims that mutton is “a sacrilege” in Castelnaudary where legend holds that cassoulet was invented by enterprising townsfolk under siege during the Hundred Years’ War they add Toulouse sausage and break the crust of breadcrumbs—the true mark of a successful cassoulet—seven times during cooking the author of the original “Larousse Gastronomique,” from the nineteen thirties and a mutton advocate (he was born in Carcassone) brokered an uneasy truce between the picky cities by proposing that cassoulet be thought of as “the God of Occitan cuisine,” with Castelnaudary’s cassoulet as the Father you can hear “Hymn to Cassoulet,” which begins with actual fanfare and is written in earthy prose in the Occitan language we salute you / We love you like two eyes,” the Confrérie sings “We will always find a place for you in our stomachs.” a brew pub down a flight of stairs on East Seventh Street and one of New York’s most enthusiastic cassoulet champions “I look at the old Time Life cookbooks from the sixties New England baked beans,’ ” he said on a recent Sunday who greeted hungry cassoulet-seekers with a kiss on the cheek cassoulet was given a lucky boost when a sound engineer from a French comedy show squeezed into news broadcasts in Times Square and unfurled a banner scrawled with the word “CASSOULET.” (On ABC “I want to know who ‘cassoulet’ is.”) “Within the next hour a million peopled Googled ‘What is cassoulet?’ ” Carbone said may be in the works.) Someone from Mighty Quinn’s Barbecue had dropped off a menu item called Burnt End Baked Beans lest any undercover members of the Grande Confrérie start asking questions and a veteran of Le Cirque and the River Café was taking a minute to relax in the kitchen As the “culinary muse” of this year’s cook-off Tomei had four cassoulets on display at the bar including a Tuscan-inspired stew with a tomato broth and a vegetarian variation with mushrooms had driven with his cassoulet—a classic rendition where he works as a waiter at Occidental Grill Clerget was born in Metz and grew up in Corsica; he was initiated into the dish by friends from Toulouse “We were waiting for fall and winter every year,” he said “As soon as the weather drops below seventy you can buy a very passable version in a jar the beans and meat suspended in congealed sauce and crowned with a white rim of fat Cassoulet from a jar is satisfying in the way that a polaroid is satisfying: the idea comes across fast and easy who quit a career in finance to train as a chef in Umbria and now runs a catering business had spent most of the week setting off the smoke alarm in her East Village apartment as she made duck bacon This was her second competition at Jimmy’s “Tell us, what does cassoulet mean to you?” Carbone asked, as Clerget was presented with a Wusthof kitchen knife. “Cassoulet means … uh, I don’t know,” Clerget said, stalling. He gathered his thoughts. “It means family, friendship, and have a good time, actually.” Back at their station, the Clerget team kissed, and began to pack up the scant leftovers. They were meeting a friend for dinner before driving back to D.C. the next day. The Clergets were married last May, and, as the Kogans could tell you, their future is bright: the couple that cassoulets together stays together. Connecting decision makers to a dynamic network of information Bloomberg quickly and accurately delivers business and financial information 2024 at 3:46 AM ESTBookmarkSaveLock This article is for subscribers only.European Commission President Ursula von der Leyen said Thursday that it’s time to address the growing divisions over agriculture as she tried to respond to burgeoning protests from farmers over green policies and subsidy cuts in a crucial election year for Europe “We all have the same sense of urgency,” she said in a speech kicking off a strategic dialog with the agricultural sector Discover how Paris 2024 became the most media-covered Olympic Games in history See how the Olympic Games’ communications team supported by Wiztrust’s tailored PR platform overcame complex challenges-from synchronizing teams and managing thousands of journalists to ensuring top-level security Learn how innovative digital tools and expert support enabled Paris 2024 to achieve record-breaking visibility and flawless brand protection Download the full Paris 2024 Success Case now and get inspired by the strategies behind this record-breaking achievement For further information and other cases please visit Wiztrust.com protect your company and its directors from disinformation and adopt the “trust mark” of the market leaders plan campaigns targeting your audiences through all channels (e-mail social media) and organise your activities and events improve results by exploiting your data's true depth Discover the best way to manage your PR & Marketing efficiently: Wiztrust is THE integrated communication platform for corporate professionals Prioritise your activities thanks to a clearer view on your assets Manage your communication thanks to a collaborative platform for you and your team Certify your corporate communication thanks to our blockchain-backed technology Save your team and yourself some precious time Learn more about Wiztrust in our case study Demonstrators block an exit of the A71 highway with tractors by night during a farmers' protest against a number of issues affecting their sector France - Protesting farmers blocked roads across France on Wednesday to press the government to ease its drive for lower consumer prices and loosen environmental regulations Many farmers struggle financially and say their livelihoods are threatened as food retailers are increasing pressure to bring down prices after a period of high inflation "There are too many regulations," Thomas Bonnet the head of a youth farmers' union in southwestern France's Castelnaudary area "We'd like to be able to work like in some of the neighbouring countries Fearing a spillover from farmer unrest in Germany Poland and Romania, President Emmanuel Macron's government has already withdrawn a contested draft farming law that would have helped more people become farmers told France 2 TV he could not rule out that protests could disrupt the Paris region The group will publish dozens of specific demands by the end of the day Farming policy has long been a sensitive issue in France the European Union's biggest agricultural producer with thousands of independent producers of wine Farmers have a track record of disruptive protests Fearing a spillover from farmer unrest in Germany, Poland and Romania, President Emmanuel Macron's government has already withdrawn a contested draft farming law that would have helped more people become farmers ALSO READ: French farmer lobby coerces govt, says protests to continue Macron is also wary of farmers' growing support for the far-right ahead of the European Parliament elections in June Farmers rest between tractors as they block the highway on Jan 24 The unrest is the first major challenge for new Prime Minister Gabriel Attal and also resonates across Europe "The reality is that most of the farmers cannot make their living off the products they are producing," Thomas Waitz farmer discontent over prices is particularly acute in the dairy sector where producers say the government's anti-inflation push has undermined legislation known as EGALIM designed to safeguard farmgate prices As the EU's Green Deal of environmental policies is rolled out farmers' increased work and costs need to be reflected in product prices He urged the 27-member EU to make sure imported goods also have to meet high environmental standards to avoid unfair competition A small group of French farmers also protested near the headquarters of the European Parliament in Brussels "The message is that we should stop being caught in the middle," said Philippe Thomas a cereals farmer from a Meuse in eastern France "They impose more and more draconian standards on us but on the other hand our produce isn't protected." READ MORE: France's Macron launches political reset with PM change Dairy producers are currently in dispute with Lactalis and talks with an arbitrator are due on Thursday "If the EGALIM law is respected there will be much (far) fewer protests This article was published more than 1 year ago whose origins stretch back centuries to 1355 when Castelnaudary was under siege by the English and a target of controversy with some over less traditional versions.Supplied When chef Romain Brard won the 2023 Toulouse Cassoulet World Championship previous winners warned his life was about to change Brard normally served 10 to 12 bowls of cassoulet a week at Le Genty Magre steps from the majestic Capitole in central Toulouse the 43-year-old chef’s phone rang off the hook carried heavy earthenware dishes laden with beans fine-grained Toulouse sausages and duck legs to tables he dreamed of cooking anything but this classic dish of Southern France who worked under superstar chef Daniel Boulud in New York said the hearty dish still makes up 75 per cent of orders on a Saturday night when his 30-seat restaurant is packed with visitors from across France and around the world Beloved for centuries as simple farmhouse fare cassoulet has become a major culinary tourist draw along the Canal du Midi from Toulouse to medieval Carcassonne But nobody does it bigger or better than the town of Castelnaudary You can’t walk its weathered streets without seeing the dish advertised on billboards Priscilla Picardat at their restaurant Le Genty Magre.Romain Brard/Supplied At the heart of this wildly successful marketing campaign is a swashbuckling origin story dating back to 1355 when Castelnaudary was under siege by the English the inhabitants threw everything they had – beans sausages and lashings of fat – into a deep a glazed earthenware dish flared at the top Though historians note that beans didn’t actually arrive from the Americas until the 1500s whatever ingredients simmered in that slow-cooked stew apparently gave local soldiers enough energy to drive their invaders all the way to the English Channel Dressed in sweeping gold and chestnut robes and flat cassole-shaped hats members of La Grande Confrerie du Cassoulet paraded proudly through the streets of Castelnaudary during the five-day Fête du Cassoulet in August where about 40,000 cassoulets were consumed and sold companies that prepare and preserve cassoulet (In 2020 it received a coveted Indication of Geographic Protection which marks a product as having a specific geographical origin.) grand chambellan (“Call me secretary”) of the Castelnaudary chapter says the area produces 26,000 tonnes of cassoulet a year and notes that local hunters still consume the quintessential slow food for breakfast Maison Escudier's terrine of cassoulet Cassoulet has become a major culinary tourist draw along the Canal du Midi from Toulouse to medieval Carcassonne but nobody does it bigger or better than the town of CastelnaudarySupplied Koehl hands me a copy of the confrerie’s official cassoulet recipe in French When I confess that I use pricey French flageolet beans at home and top my cassoulet with breadcrumbs “Parisians add breadcrumbs,” Koehl muttered is one of the indicators of an authentic cassoulet It should form naturally as the fat-laden dish simmers for hours in the oven “Use the best ingredients and keep it simple.” While he disparaged the Toulouse competition as “show business,” Brard dismisses the confrerie’s rigid rules saying he’ll continue to make his broth with pig’s ears and snouts and gently flavour his winning recipe with rosemary and thyme fondly recalls weekly gatherings with family to share in her grandmother’s cassoulet She’s proud to continue that tradition as manager of century-old Maison Escudier Castelnaudary’s largest manufacturer of cassoulet sold fresh and in jars “People are crazy about cassoulet and it’s getting more popular,” she says is proud to continue that tradition as manager of century-old Maison Escudier Castelnaudary’s largest manufacturer of cassoulet sold fresh and in jars.The Globe and Mail At a gleaming new factory and boutique on the edge of town Semat says Escudier prepares 4,000 to 7,500 cassoulet a week cooked sous-vide and vacuum-packed for modern families who have neither the time nor interest to prepare a two-day casserole from scratch that local potters can’t keep up with the demand for earthenware cassoles Semat says avian flu is decimating French flocks sending prices sky high and threatening the supply of duck legs some restaurants are passing off her cassoulet as homemade while others are substituting a manchon (wing) for the more expensive and flavourful leg The supply of precious lingot beans is also dwindling as increasingly hot dry summers push growers to choose less water-intensive crops says he’s not concerned about his supply after securing a tonne (literally) of beans Canned cassoulet from Maison Escudier.Philippe Benoist/Supplied When my guy and I arrive at Chez David on a Saturday night in Castelnaudary Punk rock pulses through chef David Campigotto’s small A ceramic chicken and a vase of plastic flowers sit in the stone niche above our heads Campigotto’s menu offers cassoulet de Castelnaudary at €30 ($44) a person along with an eclectic range of items such as cheese flambéed with Armagnac and tuna sashimi The chef greets each table before returning to the kitchen Our server arrives with a piping-hot earthenware dish for two filled to the brim with meat and beans beneath a dark brown While dividing the meat evenly between our plates The dish is cooked six hours until the famous beans become creamy; some caramelize on top as part of the crust Chunks of pork on the bone and the dark red duck leg are meltingly tender Chef chef David Campigotto's menu offers cassoulet de Castelnaudary at €30 ($44) a person.The Globe and Mail a mound of beans steeped in broth remain in the still-hot cassole under a veil of fat Campigotto has installed himself at the tiny bar at the back While his family recipe has always been popular among locals “These days the French come from other regions,” he says “some to discover the dish while others are nostalgic for their grandmother’s cooking.” chef Brard awaits more details about his prize: a spot competing at an international cassoulet competition in Japan is preparing for his annual cassoulet event in Chicago He says he’d be delighted to cook in Toronto but he’s not convinced our ducks or pigs are fat enough to do his recipe justice Report an editorial error Report a technical issue Editorial code of conduct Welcome to The Globe and Mail’s comment community. 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For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions The ceremony was attended by Prince Albert II The Palace square hosted the Képis Blancs (white caps) ceremony for the 2nd Company of Volunteer Legionnaires of the 4th Foreign Regiment of Castelnaudary The symbolic event officially marks the volunteers’ enlistment in the Foreign Legion when they were still civilians 30 days ago,” commented General Cyrille Youchtchenko The Foreign Legion is an integral part of the French army it represents 12% of the operational ground forces (9,500 legionnaires) The volunteers may be deployed anywhere France requires The ceremony concluded at the Monte-Carlo Bay – © Axel Bastello / Prince’s Palace significant places to ensure the Képis Blancs ceremony is etched forever in the minds of the legionnaires “There is an ancestral bond between Monaco and the Foreign Legion He went on to become a Major General and was enrolled in the 1st Foreign Regiment,” said General Cyrille Youchtchenko Prince Albert II opens up in an exclusive interview with Paris Match a rock on which France has been able to lean on for nearly 200 years now,” added Colonel Jean-Dominique Montull You don't have permission to access the page you requested What is this page?The website you are visiting is protected.For security reasons this page cannot be displayed the Foreign Legion Museum in Aubagne (southern France) organizes a temporary exposition called “Legionnaires” The exposition will show photos of Caroline Thirion dedicated to the legionnaires of the French Foreign Legion The exposition is free and opens to the public every day between 9.00 AM (09:00) and 05.00 PM (17:00). The Museum is situated within the 1st Foreign Regiment (1er RE) Caroline Thirion has already presented a similar exposition in 2017, called Fortes tetes – Apprentis légionnaires (Strong heads – Legionnaires apprentices), showing enlisted volunteers during their first month of basic training at a farm and becoming legionnaires thereafter. Then the photos were taken within the 4th Foreign Regiment (4e RE) at Castelnaudary and at Bel Air one of the three farms training fresh volunteers An official invitation to the 2019 exposition in Aubagne: This article was published more than 2 years ago where Diane Selkirk's French Canal journey ended.Diane Selkirk/Supplied Almost every time we drove our 15 metre canal boat into one of the small oval locks on France’s Canal du Midi It could be our audience was made up of engineering fans there to see the 350-year-old technology in action that along with watching our boat go up or down like a big bathtub toy the crowd was hoping for some new-boater drama This is because despite a morning of training by Le Boat (a service that specializes in river and canal boat rentals) and their assurance that anyone can drive their canal boats our group of seven friends and family didn’t immediately perfect entering the stonewalled chambers and riding the receding water four Instead, there was some minor yelling and at least one solid, though well-fendered, bump. So, with stress levels rising, we pulled over to the side of the tree-lined canal. Dishing up the olives, cheese, bread and a local rosé we’d bought earlier in the morning from market venders in Castelnaudary My husband drove us into the basin and our daughter and her girlfriend stepped onto the banks Then our friends passed the bow and stern lines to the girls we started the lock cycle – much the way vessels have for hundreds of years What we needed was a safe way to gather and a destination that had something for everyone When I suggested chartering a canal boat in southern France intriguing history and limited indoor contact with anyone from outside our group The first night's dinner on the canal boat’s upper deck.Diane Selkirk/Supplied My daughter opted for the one closest to the door – so she wouldn’t have to cart her years’ worth of luggage down the narrow hallway The rest of us filed in after her and claimed our own spaces popping into the hallway a few minutes later when the groceries were delivered a BBQ and an upper deck with panoramic views we decided to cook aboard to take advantage of the region’s excellent fresh meat and produce (including a full range of white and green asparagus that ranged from linguine- to sausage-sized) Cooking is something we always loved doing together but it seemed even more appealing after the past few years of isolation it was time to untie our dock lines and join the leisurely procession of boats making their way along the canal A few hours later (after that bumpy start) we were entering and exiting locks with ease the loneliness of the past few years began to fade away I asked the experts at Le Boat for an itinerary that would be relaxing – while giving us access to a mix of medieval villages They’ve been in business for 50 years – and with self-drive canal boats in eight European countries as well as Canada – I thought they’d have a better sense of what was reasonable Their suggestion was to take the boat from Castelnaudary to Trèbes a distance of just more than 50 kilometres At first this seemed like an underambitious plan But when we only managed to travel 15 kilometres on our first day a light breeze blew across farm fields that stretched from the waterway toward a distant village where a stone steeple rose up through the trees the occasional car and the thrum of our own engine the scene could have been from any moment in the canal’s rich history And when we tied up the boat to follow an old foot path into the circular village of Bram The good, the great and the meh of hotel loyalty reward programs As some hunted for perfect olives (and the best wine to accompany them) the rest of us dove into the region’s history (and more than a few old buildings) and learned this section of the canal has archeological history that dates back to the second century BC when it was the crossroads of two Roman roads While on the search for a corkscrew in the village of Villesèquelande (ours broke from what we assume was excessive use) we encountered a medieval enthusiast named Gilles Alessandri who charmed us into changing our next day’s plans so we could visit his private museum Our guided tour of Musée de la Chevalerie immersed us in tales of battles and reinforced the value of being on our own schedule – one we could shift on a whim Val and Frank keep an eye out for the next lock.Diane Selkirk/Supplied By the time we reached the busy port of Carcassonne and spent the day exploring the walled city’s castle and keep our unhurried pace had offered up opportunities for late night talks and early morning walks as well as moments of solitude to watch the landscape go by Requiring fewer skills than a sailing charter and offering greater privacy and flexibility than a river cruise we started to talk about future canal trips – ones with wine Almost too soon we reached our last lock on our route Even though we no longer needed everyone’s help we were all on deck as we drove into the basin We passed the lines and then the heavy metal gates slowly closed and the sounds of turbulent water filled the air which did not review or approve this article Fly into Paris and take the TGV train to Carcassonne Keep up to date with the weekly Sightseer newsletter. Sign up today cargo and logistics in the UK Louise Nevill has resigned and is set to join Axa XL You have reached the limit for gifting for this month Insurance Insider is the premier intelligence solution for the London and global (re)insurance markets Accessibility | Terms of Use | Privacy Policy | Cookie Policy and nothing goes better with cassoulet than a substantial Languedoc red Paris – While fielding advanced military technology is crucial, the French Army has seen the high cost of equipment acquisition and ownership erode the training budget of the land force, according to Army Gen. Charles Beaudouin, head of the technology department for the service. "Technological superiority is a major element for the services," but spending on equipment has led to fewer trained soldiers, which has operational consequences, he said June 9 at an industry conference here sponsored by the think tank Fondation pour la Recherche Stratégique. Equipment such as the Airbus Helicopter NH90 transport helicopter -- which requires 22 hours of maintenance hours for one flight hour -- Scalp cruise missiles, and MBDA MMP medium-range missiles are costly, he said. Platforms are "extremely expensive," he added. "Availability is very important for all our clients, particularly France," said Guillaume Steuer, head of Airbus Helicopter external communications. The company last year opened the Military Support Center France at Marignane to boost service for the French forces. A planned information and communication system developed under the Scorpion program (SICS) will be "extremely complicated," and there is no guarantee the network will be fully interoperable, Beaudouin said. Sometimes it is good to "put on the brakes" to avoid an excess of technology, and it is important to reduce risk in the equipment, he added. Direction Générale de l'Armement seeks to support the defense industrial and technology base and strike an optimum balance between military needs and financial capability, Vincent Imbert, deputy chief executive of the procurement office, said in closing remarks. SICS is an Atos battle management system to be installed in the planned Jaguar multirole troop transport and Griffon combat vehicle. Data will be carried over the Thales Contact software-defined radio network, which will replace five radio networks and link a brigade commander to troops on the ground. Facebook pageTwitter feed RSS feedDefense News © 2025 and tried in vain to hide my disappointment at the missing dish the caviar was fabulous and the ham was on a par with the renowned Spanish pata negra But the creamy and velvety-textured Tarbais beans made me long for cassoulet but also the signature dish of the French southwest Dubbed “the god” of southern French cuisine by none other than chef And even the choice of beans is up for debate But the version of cassoulet that made this dish world famous is not simply a bean stew but a lush ragout of braised beans enriched primarily with duck or goose confit Mutton is common in more northern recipes and the inclusion of gizzards and pork skin points to cassoulet’s humble origins The cities most famous for cassoulet are Toulouse and a village by the name of Castelnaudary each location lays claim to the original recipe though Castelnaudary is generally acknowledged as the birthplace of the dish Named for the squat clay pot in which it is baked cassoulet can now be found the world over on practically any ambitious bistro menu Cassoulet may be ubiquitous in the bistros of North America you’ll find more duck magret and côte de boeuf than cassoulet And as the rules for cassoulets become looser the once-small chance of coming across a lousy version has grown a little larger beans are the key to a successful cassoulet A 1966 decree drawn up by the États Généraux de la Gastronomie Française states that a cassoulet should be comprised of 30 per cent pork or other meat holding their shape just until the moment they hit tongue and teeth long braising in garlic-hued juices ensures their gentle earthiness will be well infused with their surrounding meats and fats but the signature dish of the French southwest though I do recall a chef telling me that he and his brother had a ritual of devouring plates of cassoulet in Toulouse each summer A French friend used to receive care packages from his mother that contained a dozen cans of William Saurin cassoulet that he cracked open whenever he was homesick Canned cassoulet is omnipresent and should not always be shunned You can find authentic French cassoulet (the best hailing from Castelnaudary) with either pork or goose confit for about $5 a can at many French gourmet shops serve with a southwestern French wine and you’ve got yourself a terrific emergency dinner-party feast Making cassoulet from scratch will take you a full day And do not expect your first try to be a success my dinner party guests couldn’t manage more than a few spoonfuls (Be warned: a good cassoulet can wreak havoc on even the best digestive systems so keep a stash of Pepto-Bismol on hand for the unavoidable goose-fat hangover the next day.) But if the canned version is too gauche and the idea of patiently assembling a cassoulet makes you quiver ordering one from your favourite local bistro Cassoulet reheats very well and is actually better the day after—or several days after—it is made In Quebec the best cassoulet I have tasted comes not from Montreal or even Quebec City where chef Daniel Pachon has become the reference for this beloved bean and meat stew Pachon is the owner of the Auberge Villa Pachon Restaurant which not only serves a sublime cassoulet but also ships his specialty throughout the province He recalls his mother and grandmother’s versions containing all the scraps and leftovers in the refrigerator Pachon’s cassoulet is made with pork shoulder as well as homemade Toulouse-style sausage and duck confit It was a nourishing dinner for peasants who worked the fields yet it is wildly popular—but only when made with love Never miss a story. Sign up for NUVO’s weekly newsletter See more of NUVO’s fabled food stories. may seem reminiscent of something you’d see at dive bars in Key West until you take a sip of the local rosé while admiring a salt pond that’s the very same shade of pink as the wine you’re drinking A fishing boat outside of La Cambuse du SaunierPhoto: Courtesy of of Lane NiesetThe South of France is laden with Michelin-starred chefs but it’s this laid-back gastronomy and low-key lifestyle that’s defining Occitanie Occitanie is a combination of the neighboring Languedoc-Roussillon and Midi-Pyrénées regions This is considered to be the true South of France—and one of the country’s best-kept secrets Less stuffy than Bordeaux and trodden with far fewer tourists than Provence Occitanie offers the best of both of its wine-producing neighbors—and just so happens to be the birthplace of sparkling wine that the first case of sparkling wine was documented Even visitors like Thomas Jefferson loved Limoux’s bubbles it was the only sparkling wine Jefferson stored in his personal cellar The Canal du MidiPhoto: Courtesy of of Paul PalauHome to the largest wine region on the globe—and one of the oldest (Greeks first planted vineyards here in the fifth century B.C.)—Occitanie is among the few areas in the world where you can craft almost any type of wine from Bordeaux-style reds to Provence-inspired rosés “It’s hard to compare with other regions,” explains Narbonne native Marianne Fabre-Lanvin a communications agency specializing in wine and travel but you and I could easily buy a bottle at dinner “The region’s wines sold for centimes per liter and very little time and effort was spent on quality grape growing since the vines were taxed for maximum output.” Carcassonne CastlePhoto: Courtesy of of Paul PalauOver the past 20 years restaurateurs and winemakers have been working hard to reshape this reputation by sacrificing quantity for the sake of quality producing world-class wine (with prices to match) and oysters so flavorful they’re prized by top chefs from Paris to Dubai From eight UNESCO World Heritage sites to secluded beach bistros that are so chic you’d think you were in St.-Tropez here’s just a small taste of what the real South of France has to offer Wander through the 70 stalls sampling everything from local olives and tapenades to tapas as authentic as you’d find across the border in nearby Spain helmed by husband-and-wife duo René and Liz The Canal du Midi is one of the must-see UNESCO World Heritage sites but you shouldn’t leave without strolling the cobblestoned streets of Carcassonne The medieval fortified city’s watchtowers and 12th-century château are so scenic they’ve served as a backdrop for films like Robin Hood: Prince of Thieves (and are said to have inspired Walt Disney’s Sleeping Beauty) Gerard Bertrand's Clos d'Ora WineryPhoto: Courtesy of of Gerard BertrandWith options from biking through the Pyrénées to canoeing under the Pont du Gard it’s hard to decide how to spend your time between wine tastings One light hike worth making is up Black Mountain where you’ll find the remains of the four Lastours stone castles a local Christian sect massacred during the 13th-century Crusades Gerard Bertrand's Tautavel WineryPhoto: Courtesy of of Gerard BertrandWhere to Sleep and EatPost up at La Tour du Château a 17th-century château with four bedrooms looking out at the Canal du Midi The former Château Ventenac sits on land once owned by Julius Caesar that the current owners discovered while passing through on a barge cruise French country–chic feel with exposed beam ceilings and furniture sourced from Sunday vide-greniers young chef Laurent Chabert not only tends to his own organic vegetable garden he’s also on a mission to earn his first Michelin star with locally inspired dishes like mackerel cooked in L’Hospitalet’s white wine Le St Barth'Photo: Courtesy of of Mario SinistajChabert’s wife, meanwhile, is behind the menu at Gruissan’s newly opened bohemian beach bar, Mamamouchi just a 10-minute drive away along the Mediterranean Sea This spot serves as a great place to start (or end) the night with magnums of rosé and meze on the wooden terrace overlooking the water MamamouchiPhoto: Courtesy of MamamouchiFor a scene that wouldn’t be out of place in the other South of France, spend the day lingering over lunch and cocktails seaside at La Voile Rouge a beach club sitting along Narbonne-Plage’s sandy white shores a spa and series of suites sitting steps from their oyster farm Not only will the shellfish serve as inspiration for a new cosmetics line they’ll also be woven into a series of anti-aging and detoxifying treatments at the oyster-themed spa Scenery Canal du Midi of River l'Herault This canal was built by Pierre Paul Riquet under Louis XIV (1666) The Canal du Midi is located in the south of France and straddles the departments of Herault View important Copyright © information related to freeware files here The archive 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