Mediterranean/Catalan Food You only have to travel a few kilometers in France and you are in a different region with different cuisine and specialties. The Dordogne area is foie gras, duck, truffles, goose, mushrooms, with Cahors and Bergerac wine. These are the main products raised and served there. This area, the Roussillon region on the Mediterranean Sea, is all about seafood such as mussels, oysters, shrimp, and fresh fish notably anchovies, cod, sea bass, turbot at this time of year. Mussels and fries, plates of raw oysters, fish soup and bouillabaisse, paella, and grilled fish dominate the menus. Starter courses are often delicious anchovies, raw and marinated, served with olive tapenade, bread and grilled sweet red peppers. Fresh fish is simply grilled. Olive oil, balsamic and exotic vinegars are used to flavor the foods. But there
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