Camper van road trip: culinary specialities in the South of France

• Piperade: Similar to a ratatouille, piperade is made with onions, sun-kissed tomatoes and green Anglet chillies. It is traditionally mixed with an omelette and often served with pan-fried Bayonne ham.

• >The Koka: Koka is the thick Basque flan that used to be offered on its own or as a side dish on days when the house Basque cake had been prepared. In a way, it's Flamby's big brother.

• Agen prune:

The emblematic fruit of Agen and a veritable concentrate of energy known the world over, the prune is made by drying the Ente plum. The prune d'Ente is a cross between a variety of plum brought from Syria in the 12th century and a local variety. Long, tasty and purple, this is the prune with prune.

• Cassoulet is a traditional dish based on a white bean stew, simmered for a long time so that it melts in the mouth - that's the secret of its success. Depending on the version, goose or duck confit, bacon, rind, knuckle of pork, sausage, lamb or partridge are added to the stew. It may also contain tomato, celery or carrot. It may or may not be covered in breadcrumbs.
• It is the subject of an age-old dispute between three towns: Castelnaudary, Carcassonne and Toulouse. The controversy centres on the origin of cassoulet, its composition and the taste qualities of the cassoulets prepared in each of the towns.

• Garbure des Pyrénées

Garbure is a cabbage stew with chunks of vegetables, traditional to Gascon cuisine in south-west France, accompanied by meats (pig, duck, goose).

• Pie

The famous plain pie or bilberries is a pastry not to be missed in the Pyrénées. It was often served at family celebrations, weddings or communions. Now it can be eaten on any occasion: for breakfast, as an afternoon snack or as a dessert.

If you don't know what to bring back with you from your holiday in the Pyrenees, the ideal gift is easy to find. pie They'll be delighted. A "travel cake", it keeps very well.

• Calisson is a culinary speciality from Provence, a navette-shaped confection made from candied melon and almonds ground together, covered in royal icing and placed on a base of unleavened bread.

• Le biterroisthe Béziers speciality with almonds a A delicious gourmet speciality made from almonds and grapes macerated in muscatel wine.
• When you go to the bakery, be careful not to confuse it with the biterroise, also known as the coque de Béziers, which is a soft, light brioche flavoured with orange blossom or lemon, traditionally eaten during Saint-Aphrodise's day.

• Agay mimosa

Didier Carrié, artisan chocolatier at the Palet d'Or in Saint-Raphaël, has created the Mimosa d'Agay, a white chocolate bonbon with a flowery flavour. Visit Agay mimosa is a unique, soft chocolate, rolled in crystallised mimosa powder to create a delicious surprise.

• Corsican wild boar stew or "stufatu di cignale

Wild boar stew is considered to be the archetype of good food. As a large game animal, wild boar provides firm, lean meat that should be marinated. Its dark meat, which darkens with age and has a very pronounced flavour, goes well with great red wines.

• Pastis Landais

Douce brioche légère et moelleuse, parfumée à la fleur d’oranger ou à l’anis. C’est une spécialité typique des Landes. Apprécié lors des fêtes locales ou en dessert, il reflète les saveurs authentiques de la région, mêlant douceur et traditions. Parfait avec un café ou un vin moelleux, il ravit les amateurs de pâtisseries artisanales

• La Cargolade

Plat catalan incontournable, met à l’honneur les escargots grillés sur une plaque ou au feu de bois. Servis avec de l’aïoli ou une sauce tomate relevée, ils sont souvent partagés lors des repas conviviaux. Cette spécialité incarne parfaitement l’esprit festif et chaleureux des Pyrénées-Orientales, où les saveurs simples et généreuses se marient à merveille avec les produits locaux.

• La Ratatouille

Célèbre ragoût de légumes provençal, associe aubergines, courgettes, poivrons, tomates et herbes de Provence. Ce plat coloré et parfumé capture l’essence de la cuisine méditerranéenne. Il se déguste chaud ou froid, souvent en accompagnement de viandes grillées ou seul avec du pain frais. Simple, mais délicieux. Il reflète l’authenticité et la richesse des saveurs de Villars et sa région.