Local specialities

Sète-style tielle, bourride, macaronade, mussel brasucade, oysters and mussels from Bouzigues, Muscat wines from Frontignan and Mireval, Picpoul de Pinet, and zézettes from Sète: the Thau Archipelago has its own culinary language, inherited from the sea, the lagoon and the wine-growing lands. Each speciality tells the story of a skill, a product or a tradition deeply rooted in the local identity. An invitation to taste, compare and be surprised by the richness of the local terroir.