Local specialties
Lucques: Reputed to be one of the best olives in the Mediterranean basin, the Lucques du Languedoc is the star of the aperitif! This olive has a very particular shape, recognizable among all, in the shape of a crescent moon or, sometimes, a rugby ball. In terms of taste, it is fleshy and crunchy, not very salty, with a slight aroma of avocado and sometimes even fresh hazelnut or cut hay. Since 1942, the olive producers of the region have been united in a cooperative called Oulibo, which works exclusively with local varieties and in a traditional way. As a result, the oils from their mills can be found on some of the greatest tables in France: Robuchon, Goujon, Bocuse and Ducasse.
Cassoulet: According to legend, during the siege of Castelnaudary during the Hundred Years' War (1337-1453), the town was dying of hunger, and the fighters no longer had enough strength to defend the town walls any longer. So the inhabitants decided to gather the food they still had in reserve. The cooks prepared a single dish of dried beans and various meats to give the valiant defenders of the city their strength. Invigorated by this meal, the soldiers drove the English out of the Lauragais and to the edge of the Channel! It doesn't matter if the historical truth is a bit far from the legend, one thing is sure: the recipe of this popular dish has stabilized over time, to become a great dish with a reputation that has never been denied.
Le Limos : These brioche crowns covered with candied fruits and white sugar are eaten for the Epiphany and originate from Limoux. They contain a bean and a subject. Beware of those who unexpectedly fall on them in the hollow of their plate, they will have to buy a cake and a bottle of blanquette respectively!
Oreillettes : Oreillettes, bougnettes, bugnes, merveilles... Whatever its name, this golden blonde doughnut, thin and crispy, flavoured with orange blossom or lemon, is eaten at carnival time and during Christmas.
The fricassee of Limoux : Mostly known for its blanquette - the sparkling wine and not the dish ! The town of Limoux also has its own culinary speciality: "la fricassée de Limoux", a dish made with pork and white beans which is part of the cultural heritage of the region.
The honeys of the Aude: Whether you like them sweet or full-bodied, golden yellow or pearly white, the honeys of the Aude will melt your taste buds. About twenty-five professional beekeepers, each with between 200 and 400 hives, are installed in the department. Here, the bees can gather rosemary, thyme and other plants of the scrubland on the Mediterranean soils, chestnut tree or heather in the mountains, but also sunflower, arbutus, bourdaine, acacia, and some others. As a result, the honey produced has a great diversity of aromas. And this is not new: the honey of Narbonne is known since antiquity. The custom was that, when a royal prince stopped in Narbonne, the city paid him tribute to its most beautiful honey ... It is therefore one of the oldest regional products in France!
The wines
The department can boast no less than 8 AOPs, all very specific, thanks to the immense diversity of landscapes, soils, climates, and grape varieties and, of course, thanks to the excellence and know-how of the local wine growers.
Corbières. In the heart of the Aude, the Corbières are marked by an eventful geological history. A land of stones and rocks, the climate is dry, sunny and windy, which favours the long cycles of the vine. This landscape, enriched by the work of men for thousands of years, has shaped the country and has produced wines rich in colour, with a generous and powerful taste, aromas of blackcurrant, spicy blackberries, liquorice with Mediterranean scents - thyme, broom, aniseed - and above all unique in their diversity.
Clape. The last link in the great Pyrenees, the Clape has hard limestone and red clay soils, which give a strong typicity to the wines. The white wines give off floral aromas that go perfectly with fish. As for the reds, full-bodied and robust, they are made from Grenache, Syrah, Mourvèdre, Cinsault and Carignan grapes.
Cabardès. Cultivated since Roman times, these red wines are both powerful and fresh. The rosés, which are rarer, are particularly aromatic.
Fitou. Bathed in light and sunshine, the Fitou vineyards enjoy a warm, dry climate. It extends over 9 communes, divided into two zones, one on the Mediterranean coast, the other in the heart of the Corbières mountains. It is a wine with a high alcohol content that must be aged for nine months in casks. Historically made from two grape varieties, Carignan and Grenache Noir, Fitou combines and affirms the latter with Syrah - an aromatic bouquet of violets and red fruits - and Mourvèdre which gives it its personality and longevity. A local speciality, Fitou is reserved for red wine.
Quatourze. Situated south of Narbonne, this tiny terroir is one of the oldest vineyards. Located on a soil of rolled pebbles, it benefits from the sea spray and the proximity of the pond of Bages. The nearby Mediterranean Sea favours a quiet maturity of the grapes. Today, the winegrowers are grouping together to promote the quality of this ancient terroir.
Limoux. AOP since 1938, the blanquette de Limoux is a very famous wine. Historically, it is even the first sparkling wine in the world, preceding the appearance of the first champagnes by almost a century. The Toques et Clochers auction is a great event intended to promote the different terroirs of the Limoux vineyards, organised on the weekend of Palm Sunday, this celebration of gastronomy and winegrowing know-how is worth discovering.
Minervois. A vast amphitheatre facing south, bordered by the Canal du Midi to the south and the Montagne Noire to the north, its terroir offers extreme diversity. Recognized as one of the oldest vineyards in Europe, the Minervois produces high quality wines, suitable for aging. The vineyard covers 4,500 hectares cultivated by 180 private cellars and 35 cooperative cellars. AOC since 1985 in red, rosé and white, it is mainly made from grenache, syrah, mourvèdre...
Malepère. At the gates of the city of Carcassonne, between the Haute Vallée de l'Aude and the Lauragais, stands the small wooded massif of the Malepère. The wine tradition of this Malepère region is very old. Writings from the 12th century reveal the transfer of plots of vines to the same localities, and they remain the preferred terroirs of our vineyards. The great diversity of the grape varieties can be explained by the incomparable climatic conditions, due to the oceanic and Mediterranean influences.
Winegrower walks
Let's take a walk in the vineyards... Created by the Grand Carcassonne Tourist Office in collaboration with local winegrowers, the Winegrowers' Walks, which take place in the summer, are an original way of discovering the surrounding vineyards and meeting the winegrowers of Aude. Each walk will take you to a different estate, to meet a passionate winegrower who will share with you all the secrets of how his wines are made. He will share with you the knowledge of an ancestral profession, in this region known to be the largest and one of the oldest vineyards in the world. After the effort (everything is relative!)... the comfort, around a tasting and a plate of the soil.
Aperitifs, digeos and local cocktails
In addition to its famous wines, the Aude also produces alcohols of varying strength, sometimes worthy of real elixirs of youth. Like the one with the sweet name of Micheline, a liqueur made by the Cabanel house in Carcassonne from a dozen plants and spices and renowned for its medicinal properties. This artisanal distillery, the oldest in the Aude, also makes Or Kina, a bitter-tasting drink much appreciated as an aperitif, made from dry white wine and bitter orange peel and lemon peel, and crème de menthe. This liqueur, which is also available in crème de mandarine and crème de citron, has become a must in the department, to the point that many bars now prefer it to Jet 27. Another local speciality, Muscat de Saint-Jean, nicknamed the "nectar of the gods", develops very fine and intense aromas of lemongrass, apricot, quince, lychee and honey. Long in the mouth, its freshness will surprise you and you will enjoy it as well with foie gras as with strong cheeses. You can also sip Cartagena, a cousin of Ratafia and Floc de Gascogne, a sweet beverage served chilled as an aperitif or as a dessert wine. More and more small brewers are making quality beers "made in Aude", such as the Brasserie 5 bis in La Palme, the Mer à Boire in Gruissan and the Brasseurs de la Cité in Carcassonne. And some Aude residents have decided to make local versions of aperitifs that are renowned abroad, such as Antech and Kina Karo with the "Pardi Spritz". Kina Karo has also revived an old-fashioned drink made from cinchona, which you can find in good wine shops or in their new shop in Lagrasse.
