Gourmet land

Limoux specialities

The Limoux region has great taste!

Theart of living here is, of course, the art of eating. In 1531, a monk invented the world’s first sparkling wine, much to the delight of wine lovers, and Blanquette and Crémant, wonderful, delicate wines, are now exported all over the world.

To marvel

your taste buds

from savoury to sweet!

The Limòs (crown of kings)

Le Saint Martin

Nougat

A brioche soaked in rum syrup and filled with candied fruit custard, it contains a bean and a subject during the Epiphany. It can be found all year round in some pastry shops.

With a background of sweet brioche, apple compote and whiteraisinsmacerated in rum, topped with an almond financier, this speciality is perfect for sharing with family and friends.

In a land of vineyards and mountains, it’s only natural to find nougat, the fruit of the encounter betweenalmonds from the vineyards and honey. A natural and traditional sweet, white nougat is a piece of pure pleasure and the Limoux confectionery par excellence.

Taps

Chocolates & confectionery

The Alet biscotin

A sweet treat for the festive season, but also all year round, this fine chocolate bouchon, filled with chocolate cream flavored with blanquette marc and enhanced with raisins, naturally combines the delicate aromas of grapes with the bitterness of cocoa.

Made with respect for traditional craftsmanship and constant innovation in the service of taste, young and old can enjoy them all day long.

Chocolates:rich, generous flavors.
Confectionery: all the genius of sour! The simple pleasure of childhood sweets.

Created in the 50s, it has recently made a comeback. With its vanilla and hazelnut flavors, it’s an excellent snack.

Visit

Pébradous

Pébradous: A pretty, golden-colored, twisted pastry cake with pepper, the perfect companion to Crémant, Blanquette and Chardonnay aperitifs.

And also :

Limoux fricassee!

A pork-based dish, fricassee is part of the region’scultural heritage. A convivial dish served on farms during ” pig kills “, fricassee is made from specific cuts of pork in a thick sauce. It is served with a dish of cooked white beans. With a glass of red wine, certain flavors come to the fore…. It’s the wine that really underscores Fricassée de Limoux.

Gift or treat yourself to Fricassée de Limoux

Fricassée de Limoux, which has been adapted and cooked for years in cans, lends itself very well to this distribution format. In the expert hands of our Limoux canners, it retains its high quality standards. The canners open their doors to you, inviting you to a concert of local flavors, of which Fricassee is just one example.

Fricassee of the caterer Jean Vacquié et Fils © OT du Limouxin

Breeding land

Limouxin is also a land of traditional, family-run livestock farming: cattle, sheep, goats, pigs and poultry all contribute to the production of quality recipes, onions, cheeses and fruit…. It’s not uncommon to find poultry with a sparkling wine sauce, excellent charcuterie, a rib steak on the bone with a red wine sauce.

Artichokes with salted liver, wild boar stew, wild asparagus omelettes, millas, honeys, jams, quince jellies and pastes, fruit juices complete the range of Limoux specialties.