GASTRONOMY

Necessary passage from North to South and from East to West for more than 25 centuries, gastronomy of the Hérault reflects both imported products and the fruits of the sun.
- The olive and its `tapenade`(dip of olives+anchovies+capers+lemon+- Oil),
the aromatic plants…- Garlic and its `aïoli`,
sauces like la `rouille`(sauce of garlic+pimento for fish soups)
- Mediterranean garden vegetables :- Aubergines, tomatoes, peppers, asparagus. melons, lettuce.
- The fruits of the orchard on show at the country markets : apricots, peaches, strawberries, cherries, grapes, almonds…
- The products of the sea on the stalls of the fishermen : mussels, oysters, anchovies, tuna, sardines, eels from the lagoons.
- Meat, charcuterie and cheese of the Aveyron and Lozère farmers.
And then… the new great wines , among the best in the world (according to the oenology reports)
- It is indeed an assembling of these wonderful tastes that we offer you at our great barbecues. You are at liberty to experience such evenings ;
for that everything has been considered.