Our food list :

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Small cylindrical-shaped pâté en croûte in short crust pastry and stuffed with lamb meat seasoned with brown sugar and lemon.

Served hot or cold.

France. Occitania. Hérault. Sète.

Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.

Eaten on a slice of grilled bread.

France. Occitania. Hérault. Sète.

Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.

Eaten on a slice of grilled bread.

Aurora sauce : cream sauce coloured with tomato sauce.

Poivrade artichoke : young Violet de Provence artichoke.

Ring : arranged in a circle.

Radishes served with salt and butter.

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Toast with Roquefort cheese mixed with walnuts and raisins.