À la Languedocienne is a French cooking term used to describe a garnish.
In a “grand cuisine” context, it’s a side accompaniment of cèpe mushrooms and sliced eggplant sautéed in butter or oil, along with potato balls the size of olives sautéed in butter.
In a looser sense, the garnish is just cèpe mushrooms, eggplant and tomatoes, and served with a garlic flavoured sauce.
“Languedocienne” is a reference to “Langue d’oc”, meaning “the language in which ‘oc’ instead of ‘oui’ is used (to mean ‘yes’)”. Which is to say, the south of France, where some older French dialects still persist.