Around the table

The cooking of the Hérault Valley has, of course, a Mediterranean feel to it in spite of a number of influences from the plateau. Above all it's a style of cooking that's all about freshness and colour.

The abundance of fruits and vegetables available inspires the region's restaurateurs to create an extensive range of salads, gratin dishes and desserts. The tender, aromatic lamb reared on the limestone plateau, Fleur d'Aubrac beef, fish from the nearby Mediterranean and Hérault trout are delicious grilled or baked in the oven with just a little salt, drizzled with olive oil and sprinkled with herbs from the surrounding garrigue.
 
Ragouts, soups and mutton tripe make warming winter meals, washed down with a good full-bodied red wine from our hillside vineyards. A plate of Roquefort, creamy sheep’s cheese, Pérail and Pélardon goat's cheese and an apricot or fig tart are the perfect finishing touch.

Chefs from a wide variety of different backgrounds are keen to share their own interpretation of southern French cooking with you.

> L'assiette de Pays
> Restaurateur de France
> Qualité Hérault


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