Let's taste one speciality a day. Montpellier’s approach to food and drink reflects the city itself: between sea and ‘garrigue’, sunny and creative.
Clapas
This new speciality montpelliéraine which was born in December 2003 is a crusty chocolate containing feuillantine, cracks of blown rices, cream of Tourron and which points out this famous "débris rocheux"; It is declined 3 colors: black, milk or white to point out the 3 graces, rule emblematic of the Place of the Comedy.
Le délice des trois grâces
Black chocolate with gingerbread flavour.
You will also be able to taste wine at the Cave coopérative "Les vignerons de Montpellier"
Les comédies
Sweet with almond paste with icing sugar.
Let's taste the Château Roumanières
Les croquants de montpellier
Let's taste the Biscuit with almonds and the sweets of the region.
Les ecussons de montpellier
White chocolate with "Grand Marnier" and crystallized orange.
Les Olives-Lucques Green and black olives with long form.
Les grisettes de montpellier
Little honey marbles with loquorice. In the middle ages, around 1100, "Notre Dame des Tables was the commercial centre of Montpellier. Already in those day the clevers merchants, when doing business, used "grisettes" to round up the change for the numerous pilgrims for Santiago de Compostela on their pilgrims path called "cami roumieu"
olives au chocolat de l'hérault
Almonds with chocolate in olive shape.
Some of the chef of Montpellier : Eric Cellier, Fabrice Guilleux, Jacques et Laurent Pourcel, Pascal Mathias, Yvette et Michel Breton
