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local flavours of Gruissan, rench mediterranean
Welcome to Gruissan

recipes - other specialities- addresses

Gastronomic Delights of the region

Some culinary specialities from Languedoc and Roussillon. Roussillon is the French Catalonia, the department of Pyrénées-Orientales, capital Perpignan.


Les Oreillettes : (beignets flat and sugared)

Mix 2 eggs with 200 g of flour, a pinch of salt, 20 g of sugar and 50 g of melted butter. Add flavour with a spoonful of Cointreau, Armagnac or Orange-flower water.

Knead the pastry then leave it to rest for 2 hours. Spread with the rolling pin then stretch the pastry with the fingers to render it very thin.

Cut it in squares and fry dans a frying pan. Place on absorbant paper to remove the excess oil then sprinkle with sugar.

La Tapenade : (an olive-based spread for toast )

Rince the salt off 3 ou 4 filets of anchovies in cold water.
Rince and drain 2 soupspoonfuls of capers.
Mix the anchovies and the capers with 250 g of stoned black olives.
Add 2 crushed cloves of garlic; pepper. Mix well.
Slowly add 4 soupspoonfuls of olive oil while continuing to stir ; the pastry thickens.
Add a jet of lemon juice.

bourride d'anguille

La Bourride d'anguilles (Sauce based on eels, potatoes and red wine).

Dice 2 slices of bacon and lightly fry in a stew-pan (lardons), a clove of garlic and some parsley. Add 4 soupspoonfuls of tomato purée. Pour in a 1/2 litre of water. Add 2 laurel leafs and pepper.

Add 500 g of potatoes cut in round slices and 1 kg of eels cut in slices, and boil.

After 10 minutes, add a glass of red wine and cook for a further 15 minutes.
Serve with sliced of grilled garlic bread.

The wines (see our page wines of the Region )
The naturally sweet wines : Muscat, Rivesaltes, Banyuls
The Blanquette de Limoux (sparkling white wine)

The honey, Miel, of the garrigue

Pâtisseries, biscuits
The Rousquilles : circular biscuits fondants
Les Croquants de Saint-Paul de Fenouillet

Specialities of the region
Confit d'oie et de canard
Gardianne de taureau
Gésiers confits
Cop au vin
Civet de sanglier
Fréginat (fricassée de porc)
Foie gras

saucisse sèche de foie
The pâté and sausage (saucisson) of wild boar (sanglier)
magret de canard séché
jambon sec
The Fuet Catalan : a dry sausage (saucisse)

Sea food
Catalan mussels
Fish soup
Les Huîtres et les moules de la base conchylicole de Gruissan élevées en pleine mer,
Les poissons de la Fumerie Occitane de Gruissan-Plage,
The Tielle de Sète : a tourte of sea-food.

The Olives Lucques, a regional variety with a taste of almond and avocado.

Other local specialities:

Bourride d'anguilles
Tarte aux pignons
Poissons fumés
Huîtres et moules
Muscat et Carthagène

- Conserverie Esquines : 126 av des Corbières 11700 DOUZENS 04 68 79 19 77
- Spanghero Castelnaudary
- Miellerie Occitane, ZA les Aspres, 11130 Sigean, 04 68 48 00 00
- Mérisud, ZA la Plaine sud, 11 rue du Veyret, 11100 Montredon-Corb.
- l'Oulibo, Hameau de Cabezac, 11120 Bize-Minervois 04 68 41 88 88