The wealth and identity of our territory "Hérault Méditerranée" is also the flavour of its products. They benefit from a know-how preserved by men who passionately maintain this centuries-old heritage. The cellars and wine estates invite you to discover their AOC production : Clairette du Languedoc, Coteaux du Languedoc, Picpoul de Pinet, Pézenas or Grès de Montpellier.
The local produce will let you discover specialities such as :
oysters and mussels from the Etang de Thau
the croustade of Bessan : a flaky pastry filled with a mixture of raisins or chocolate and walnuts
the sweet onion of Lézignan-la-Cèbe : recognisable by its flat and lengthened form, and found at the markets from late May to September
the fig of Nézignan-l'Evêque : mellow and tasty, the pride of the "Bécos Figos" (fig eaters). An experimental orchard and arboretum now bring together more than 80 varieties of this noble tree
the petit pâté de Pézenas : a sweet and salty, spool-shaped pastry, brought in the middle of the 18th century by the Indian cooks of Lord Clive, Vice-Roy of India
the chocolates with local produce, the aperitif chocolates, the shortbreads with figs or olives of Pomérols
but also honey, fruit jelly, sweets, meats, melons, peppers...
The local gastronomy also reflects every aspect of the Mediterranean, with tasty specialities made from produce of the terroir and the sea, such as bourride, a deliciously garlicky monkfish stew; cuttlefish with mildly spiced rouille sauce; turbot "eau-sel" (water-salt), the way grand-mothers used to make it; mussels and clams, either stuffed or marinated; fish soup; desserts with pine nuts... and so many other dishes our chefs serve with the best wines of the region.