Still today in this part of the French Catalogne there is a profusion of fruits and vegetables. Off the coast of Roussillon and the Côte Vermeille fishing is very productiveAnd also the catch is as varied as the dishes which they inspire. In the mountains the pig provides the traditional celebrated meats. The Catalan lamb, pink veal of the Pyrénées, genuine regional products, also make up the meats of exceptional quality. The wines are numerous and of good quality : Rivesaltes, Banyuls, Collioure, Maury, Côtes du Roussillons
accompany all the meals.

`La Cargolade, grilled snails served with bread and allioli is thought very highly of at the Mas de la Balma on the 14 July and the 15 August.
`L`Ollade` in winter, the `samfaina`, twin sister of ratatouille, the Coca of the Saint Jean or the Boles de Picoulat of which only a few " good tables " have the secret, will certainly know how to sharpen your taste buds. To round off don't forget the local cheeses which you can obtain on the market stalls selling farm products on Saturday mornings at Céret or Thursday mornings at Amélie. We recommend to you the Mel i Mato (fromage frais with honey) to complete well the " llevant de taula ".