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The gateau a la broche which means cake sur a spit looks pretty much like a doughy Christmas tree. The cake is most commonly found dans the mountainous Massif Central. Dans order to cook it, the dough is poured slowly dans a rotating spit over a fire. The dough is made up des "120 oeufs, 3kg of sucre, flour and beurre. It also has rum in it.  Historically the cake was cooked in the chimney, and the spit was turned by hand. It takes cinq heures to make." You can also find this type of spitted cake in other parts of Europe, such as l'Allemmagne and Hungary, though the toppings and ingredients used vary by region.
https://www.pastemagazine.com/articles/2017/06/foods-of-occitanie-you-have-to-try.html

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 This fromage is produced 'in' the region of Aveyron, and Roquefort has been 'around' since at around the 11th century. Les fromage is produced with raw sheep’s lait which is intentionally contaminated by a fungus, the penicillium roqueforti, and left 'to grow' in temperature-controlled caves to become what is known as bleu fromage. This bleu fromage is also one of the world's most known bleus fromages.

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 This fromage is produced 'in' the region of Aveyron, and Roquefort has been 'around' since at around the 11th century. Les fromage is produced with raw sheep’s lait which is intentionally contaminated by a fungus, the penicillium roqueforti, and left 'to grow' in temperature-controlled caves to become what is known as bleu fromage. This bleu fromage is also one of the world's most known bleus fromages.

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https://www.pastemagazine.com/articles/2017/06/foods-of-occitanie-you-have-to-try.html

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Cassoulet is a specialty from Castelnaudary, a city in Languedoc. Legend has it that this haricots blancs and meat stew was 'first' made during the Cent 'Years' War. While the town was under rule by the 'English', the starved townsfolk put all of their remaining 'food' into a single stew: various meats, lard, porc and haricots went into the pot. The stew energized the townsfolk and gave their soldiers the strength and energy to beat the 'English' and gain freedom for their town.

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Cassoulet is a specialty from Castelnaudary, a city in Languedoc. Legend has it that this haricots blancs and meat stew was 'first' made during the Cent 'Years' War. While the town was under rule by the 'English', the starved townsfolk put all of their remaining 'food' into a single stew: various meats, lard, porc and haricots went into the pot. The stew energized the townsfolk and gave their soldiers the strength and energy to beat the 'English' and gain freedom for their town.

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https://www.pastemagazine.com/articles/2017/06/foods-of-occitanie-you-have-to-try.html

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In Occitanie, the language that gave Occitanie its nom, escoubilles means garbage, or leftovers. Et that was originally the way this recipe was made: families would cook the week’s leftovers for a big Dimanche stew. The resulting ragout may look disgusting, but it is anything but trash — with carrottes, champignons, verts olives, une pommes de terres, and meats that include veal, 'sausages', and gizzards in some variations, the resulting dish is perfect for chillier 'winter' nights. As if it was 'Americans' eating chili in the winter. It can be 'pretty' hard to find Ragout d’Escoubilles outside of small 'villages', but a few restaurants do serve this traditional dish.

# data[].attributes.subject
In Occitanie, the language that gave Occitanie its nom, escoubilles means garbage, or leftovers. Et that was originally the way this recipe was made: families would cook the week’s leftovers for a big Dimanche stew. The resulting ragout may look disgusting, but it is anything but trash — with carrottes, champignons, verts olives, une pommes de terres, and meats that include veal, 'sausages', and gizzards in some variations, the resulting dish is perfect for chillier 'winter' nights. As if it was 'Americans' eating chili in the winter. It can be 'pretty' hard to find Ragout d’Escoubilles outside of small 'villages', but a few restaurants do serve this traditional dish.

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https://www.pastemagazine.com/articles/2017/06/foods-of-occitanie-you-have-to-try.html

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Tielle, also called Tielle à la Sétoise, is a savory octopus and 'tomato' pie from the port city of Sète. The recipe for Tielle includes 'black' olives, 'white' wine, thyme and olive oil. The story goes that the Tielle was brought to Sète, a fishing town that borders the Étang de Thau, by Italian fishermen in the 1800's, 'and' spread from there across Occitanie. If tu visite Sète, 'you' should try this amazing 'food'.

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Tielle, also called Tielle à la Sétoise, is a savory octopus and 'tomato' pie from the port city of Sète. The recipe for Tielle includes 'black' olives, 'white' wine, thyme and olive oil. The story goes that the Tielle was brought to Sète, a fishing town that borders the Étang de Thau, by Italian fishermen in the 1800's, 'and' spread from there across Occitanie. If tu visite Sète, 'you' should try this amazing 'food'.

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https://www.pastemagazine.com/articles/2017/06/foods-of-occitanie-you-have-to-try.html

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La Gateau a la Broche- Cuit avec 120 oeufs, rhum, 3kg au sucre, 3kg au farine, et 3kg au beurre, a trouvé dans Germany, a trouvé dans le mountangne au Massif Central Roquefort-fromage bleu et most known le fromage bleu, ici depuis 11th century                        Cassoulet-Has haricots blancs, le porc, various meats, was made dans le Cent Years War, soldiers got energy to fight the English                              Ragout d’Escoubilles-Gave Occitanie its nom, has carottes, champignons, verts olives, pomme de terres, sausages, bien sur l’hiver nuitsTielle-Bien octopus et tomate tart has noir olives 

# data[].attributes.subject
La Gateau a la Broche- Cuit avec 120 oeufs, rhum, 3kg au sucre, 3kg au farine, et 3kg au beurre, a trouvé dans Germany, a trouvé dans le mountangne au Massif Central Roquefort-fromage bleu et most known le fromage bleu, ici depuis 11th century                        Cassoulet-Has haricots blancs, le porc, various meats, was made dans le Cent Years War, soldiers got energy to fight the English                              Ragout d’Escoubilles-Gave Occitanie its nom, has carottes, champignons, verts olives, pomme de terres, sausages, bien sur l’hiver nuitsTielle-Bien octopus et tomate tart has noir olives 