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Petits Pâtés, from Pézénas. A delicious mixture of sweet and savoury. When Clive of India came to Pézénas his Indian chef gave a Pézénas pastry cook called Roucairol a recipe for petits pâtés (small meat pies). Their reputation spread far and wide, and are stoll popular. They are made from a mixture of brown sugar, roast mutton and lemon zest, enveloped in a thin layer of rich pastry. They should be eaten hot.
Fougasse. |
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Olives.
In the markets you will find dozens of different
types of olive. 
Fougasse is a crusty flat bread cut to bake into a
grid shape. Its traditional ingredients include olive
oil. It is available form the bakeries and markets
daily. Stuffed fougasse (fougasse farci) is available
from most bakers only on Saturday mornings and holidays.
Bakeries tend to have their own style and market vendors
may be sought out for a particular unique fougasse
farci. The bread split with toppings of either onion,
black olives, green olives, pork crackling, duck crackling,
or a cheese.
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