Created by Gaston Bentata at the end of the 1970s, the Zézette de Sète is the result of an old "pied-noire" recipe.
perpetuated for many years in the family.
It goes equally well with coffee, chocolate or tea, ice cream or cream for dessert,
and goes particularly well with a glass of Muscat.
The biscuit factory La Belle Epoque also offers specialities all rooted in the soil, including the Almond tree of Bouzigues,
the Figounettes de Mèze, and the Pavois de Frontignan with Muscat de Frontignan, in homage to the Languedoc jousts.