A mediterranean cooking

Discover more than 200 years of heritage and traditional crafts by visiting the Noilly Prat House in Marseillan. Open all year round, it welcomes guests from all over the world to immerse themselves in local traditions and discover its ancestral know-how. A whole story: 1813 - 1911 The wine and spirits merchant, Joseph Noilly, created his first French vermouth recipe in 1813, based on an outdoor wine ageing process, unique in the 19th century, In 1850 Louis Noilly joined forces with his son-in-law, Claudius Pratet, and established La Maison Noilly- Prat in the picturesque fishing village of Marseillan, whose sunny vineyards border the Etang de Thau and the Mediterranean. In 1865 Following the death of Louis Noilly, his daughter Anne-Rosine, widow of Claudius Prat, took over the ...
Nearly 3000 tons of Mediterranean mussels are produced each year in the Thau basin. Mussel farming preceded oyster farming. They are eaten raw or cooked, on the track, or in a "brasucade", according to taste, and for the larger ones, of course, they are stuffed "à la sétoise". A whole vocabulary to learn...  Enjoy mussels in a different way Mussels are important in our territory, grown in the pond of Thau, they are cooked in different ways, just as delicious. It can be enjoyed as an aperitif ("piste de moules") : the mussels, cooked, are marinated in olive oil and lemon (salt, pepper and chilli can be added), you will often find them in the Halles and markets of the different municipalities. This marinade can also be made with other types of fish, raw. Enjoy it i...
Discover the deepest lagoon in the Occitany region, where oysters and mussels have been farmed since ancient times! Star products from the lagoon The oysters and mussels cultivated on our territory owe their fame to the "peasants of the sea", who have maintained and developed ancestral trades and techniques. Take advantage of your stay to meet these producers who will open their doors to you and share all their production secrets with you! Find out more about shellfish farm visits.The pleasure of welcoming you Our restaurateurs and producers will be happy to make you discover fresh and tasty shellfish. They will undoubtedly be able to recommend the wine that will perfectly match your seafood platter! Let yourself be tempted and sit on the terrace facing the lagoon: a c...
Our cuisine has its roots in the oldest Mediterranean civilizations that settled on the lagoon coast of the Thau pond. The famous tielle Imported from Gaeta to Sète by Italian immigrants at the end of the 19th century, this "pouffre" pie allowed farmers and fishermen to have a complete meal that could be kept for a few days. It was not until the 1930s that it was marketed to the general public by a Sète family of Italian origin. Today, it is an essential speciality of local gastronomy: a delightful taste! With its soft bread dough and generous filling, this is a culinary experience not to be missed. For the bravest, here are the secrets to cooking your own tielle.The incredible "macaronade" Not a jousting tournament takes place without it, on the feasts of Saint-Lou...
Muscat is a typically Mediterranean grape variety, four types of muscat are cultivated in France, here it is the white muscat with small grains. It's the oldest one. Its origin is Greek, it was established with the first Phocaean colonies settled in Marseille.  A Mediterranean grape variety, well adapted to the climate Its bunches are small, but contrary to what its name may suggest, the grapes are of medium size. When its yield is limited, white muscatel with small grains has a high sugar potential with a good balance of acidity and an intense, powerful and delicate taste. An aromatic explosion A well vinified muscatel brings a musky and wild smell. It is both a slightly animal expression, of rosewood and lychee with fruity notes of orange, exotic and floral fruits (ja...