Local specialities | Archipel de Thau

The treasures of the lagoon Oysters and mussels from Thau

The Thau oyster has a meaty, briny flesh, less salty than its Atlantic cousins. Farmed for 18 months to two years, it develops subtle nutty flavours. Oyster farmers serve them plain in their waterside farmhouses, baked in the oven with garlic and parsley, poached, or on a ‘royal platter’ with a glass of chilled Picpoul.

Thelagoon produces 90% of the Mediterranean’s shellfish and 10% of the national output. Across 7,500 hectares, 500 farms cultivate oysters and mussels on submerged ropes. The figures speak for themselves: 6,000 tonnes of oysters and 5,000 tonnes of mussels are harvested each year from the waters of Thau.

Mediterranean mussels are distinguished by their pointed shells and orange-coloured flesh. Smaller than Atlantic mussels, they are packed with intense flavours.

The brasucade remains the iconic way to prepare them:grilled over a vine-shootfire, drizzled with an olive oil marinade infused with the scents of our garrigue. They are also found stuffed Sète-style with sausage meat and tomatoes, or served marinière-style.

The tielle The coat of arms of Sète

This bread-dough pie filled with octopus cooked in tomato, spices and herbs is the very essence of Sète. First created in the 1930s as a snack for fishermen setting out to sea, it has established itself as THE unmissable local speciality.

Every family and every bakery jealously guards its own recipe. The secret lies in slow-cooking the octopus until tender, the balance of spices (paprika, chilli, pepper), and that golden pastry with its slightly crisp crust. Some prefer it spicy, others milder. Hot or cold, it can be enjoyed at any time of day.

The locals will tell you: a proper tielle is recognised by its generous helping of octopus and the juices that spill out slightly when you cut into it. The best places are passed on by word of mouth.

Local producers

Sun-kissed local produce

The Mediterranean climate is ideal for high-quality farming. The honey captures the essences of the garrigue: thyme, rosemary and lavender. Olive oil pressed in nearby mills is perfect for salads and grilled fish.

In the markets and market halls of Sète, Mèze and Frontignan, local producers offer tapenades, anchoïades, fish terrines and jams. Not to mention the fruit and vegetables that bring colour to the stalls and fill the aisles with their fragrance. Come and meet these artisans of flavour, true enthusiasts who bring the local terroir to life allyear round.

Wines, Muscat wines and local drinks

Picpoul de Pinet

This AOP coversthe largest area of white wine production in the Languedoc. The grape variety takes its name from the fowl that used to peck at the grapes amongst the vines. Grown on 1,500 hectares around the lagoon since ancient times, Picpoul produces a dry, lively and aromatic white wine. Its citrus notes, freshness and minerality make it the ideal accompaniment to oysters and shellfish.

Muscat

The Thau Archipelago produces two AOC Muscats. Muscat de Frontignan, recognised as early as 1936, is the most renowned of the Languedoc Muscats. Its 800 hectares, clinging to the slopes of the Gardiole massif, benefit from a unique terroir. The clay-limestone soils, rich in iron oxide, give the earth its characteristic red colour.
Muscat de Mireval, classified in 1959, covers 290 hectares in Mireval and Vic-la-Gardiole. Although less well-known, it is gaining recognition among wine enthusiasts. These naturally sweet wines, made exclusively from small-grained white Muscat grapes, reveal aromas of honey, dried apricot and candied fruit.

Noilly Prat

In Marseillan, since 1813, Noilly Prat has been producing France’s first vermouth. This aperitif liqueur, made from white wine (Picpoul and Clairette), fortified with alcohol and flavoured with herbs and spices from around the world , has won over international palates.
Its secret lies in a unique process where the wines are aged for a year in the Enclos, an open-air cellar where thousands of oak barrels are exposed to the elements. Summer heat, sea mist and winter cold slowly shape the character of the vermouth. This is followed by a maceration period of at least 21 days with a secret blend of herbs and spices: coriander from Morocco, cardamom from India, cinnamon from Sri Lanka, bitter oranges from Tunisia, and iris from Italy.
In 1911,Noilly Prat became the star ingredient of the Dry Martini, invented in New York. In 1955, it was appointedofficial supplier to the Queen of England. Today, the House is open to visitors and offers tastings and cocktails.

La Singulière Brewery

This craft brewery set up shop in 2017 on the Quai de Bosc in Sète. Jérôme Panine, a former skipper with a passion for beer, brews six varieties there using organic ingredients. La Blonche (a cross between a wheat beer and a lager with citrus notes) is the perfect accompaniment to oysters and tielles. La Roussette, an amber beer with notes of chestnut honey from the Cévennes, is a hit with beer lovers.The friendly pub atmosphere, the terrace overlooking the quay and the chance to see the fermentation tanks make this a must-visit spot.

The Syrup Workshop

In Mèze,L’Atelier du Sirop carries on the tradition of artisanal syrups. Lemon, mint, orgeat and red berries for the classics; but also lavender, poppy, yuzu and fir for the original creations. All made without artificial colours or flavours, of course. Just fruit, sugar, water and passion.
Having won numerous awards for the quality and originality of their products, L’Atelier du Sirop also offers workshops for everyoneto follow the syrup-making process or learn how to cook with them to enhance your everyday dishes.

Limonce'Thau

Limonce’Thau, also based in Mèze, has turned a family limoncello recipe into a local speciality. Claire and Mathieu produce around 1,000 bottles a year in their artisan workshop. Everything is done by hand: peeling the lemons, macerating them in alcohol, and mixing them with a homemade syrup. An Orangecello is set to join the range soon.

Where can you try these local specialities?

The restaurants of the Thau Archipelago showcase these exceptional produce. In Sète, the harbour-side restaurants servetiellesand bourrides with a view of the boats. In Bouzigues and Mèze, oyster farms serve oysters and mussels by the water’s edge. In Marseillan, you can sampleNoilly Prat in the historic house. In Frontignan, the cooperative winery opens its doors to introduce visitors to its Muscat.
Every morning, the market halls offer a colourful spectacle: fresh fish, sun-kissed fruit and vegetables, goat’s cheese and artisanal charcuterie. Traditional markets bring the villages to life all week long.

The Thau Summer Festival

Since 2015, the Estivales de Thau have been bringing summer Thursdays to life from 6pm to 11pm across nine local authorities in the region. This major travelling festival, created by Sète Agglopôle Méditerranée, showcases local wines, regional cuisine and live music.

The idea is to discover the produce of the Thau basin in a friendly open-air café atmosphere. Stalls run by winegrowers, oyster farmers, producers and artisans offer tastings and sales of local produce.

On the menu: Picpoul, Muscat, oysters, mussels, tielles, zézettes, biscuits, chocolates and ice cream. Each evening features live concerts and street performers.

Gastronomic events Not to be missed!

The Oursinade in February celebrates freshly caught sea urchins.

The Emmuscades in July pay tribute to Muscat de Frontignan.

The Oyster Festival in Mèze and the Eel Festival in Marseillan in July celebrate the lagoon’s produce.

Awardedthe “Vignobles & Découvertes”label in 2013, renewed in 2016 and expanded in 2018 under the name “Thau en Méditerranée”, the Thau Archipelago offers wine tourism tours, tastings at local vineyards, cookery workshops and visits to shellfish farms. Over 60 professionals are committed to providing a high-quality experience through the Oenotour and Conchylitour schemes.

Come and experience the Thau Archipelago.
Take the time to savour a dozenoysters overlooking theThaulagoon, bite into a still-warm tielle,raise a glass of chilled Picpoul, or enjoy a golden Muscat at sunset.
Every bite, every sip tells a story: that of a region where sea and land come together, where age-old traditions and modern innovations interplay, and where the producers’ passion is passed from field to plate.