Sweetened specialities

Rousquilles, croquants...

Sweetened specialities

Sweet Rousquilles du Vallespir

Round with a hole in the centre, snow white, covered in beaten egg white and sugar icing, so soft that they melt in the mouth. … They are Rousquilles de Vallespir of course! As for the rest… everyone has their own secret recipes. However, from dawn to dusk, with or without sweet wine, any time is the right time to eat them!

Croquants: irresistible Mende

Small, long and dry, with almonds or hazelnuts…As for the rest, each confectioner has his own recipe. The best thing is to taste them to find out which you prefer! Homespun, Croquants are like the land they spring from: sturdy, authentic and resilient, but once you've got a hold on them, you'll never forget.

Creme catalane -Uzès liquorice- Perpignan black nougat – Almond Tart - Honey – “Grisettes de Montpellier” (honey and liquorice sweets) – “Berlingot de Pézenas” (sweet and savoury pies) – Aigues Mortes brioche… Delicacies to delight the most discerning taste buds.