Exploring Beziers: Local Delicacies, Restaurants, and Traditional Recipes

Exploring Beziers: Local Delicacies, Restaurants, and Traditional Recipes

Exploring Beziers: Local Delicacies, Restaurants, and Traditional Recipes


Located in the Languedoc-Roussillon region of southern France, Beziers offers a rich culinary experience that combines traditional French cuisine with Mediterranean flavors. As you explore this charming city, be sure to indulge in the local delicacies, visit the renowned restaurants, and try your hand at cooking some traditional recipes.

Local Delicacies

Beziers is known for its diverse range of local delicacies that showcase the region's agricultural bounty and cultural heritage. Some must-try delicacies include:

  • Escargots de Bourgogne: A traditional French dish of Burgundy snails cooked with garlic, butter, and parsley.
  • Brandade de Morue: A creamy dip made from salted cod, mashed potatoes, olive oil, garlic, and milk.
  • Cassoulet: A hearty slow-cooked stew made with white beans, duck confit, sausage, and pork.
  • Tarte Tatin: An upside-down caramelized apple tart that originated in the nearby region of Normandy.
  • La Gardiane de Taureau: A traditional beef stew made with bull meat, red wine, and Provençal herbs.

Renowned Restaurants

Beziers is home to a variety of renowned restaurants that offer both traditional and innovative dishes. Here are some top recommendations:

  1. La Table Saint Crescent: Located in a historic building, this Michelin-starred restaurant offers a refined dining experience with a focus on seasonal ingredients.
  2. Le Petit Comptoir: A charming bistro known for its warm atmosphere and traditional French dishes such as coq au vin and bouillabaisse.
  3. Le Parc: Situated in a beautiful park setting, this restaurant specializes in modern French cuisine with a Mediterranean twist.
  4. Le Faitout: This cozy restaurant serves authentic regional dishes and is famous for its seafood platters and grilled meats.
  5. Le Jardin de Saint-Adrien: Set in a stunning garden, this restaurant offers a unique dining experience with its creative menu featuring fresh local produce.

Traditional Recipes

If you want to bring the flavors of Beziers into your own kitchen, here are a couple of traditional recipes to try:

Recipe 1: Escalivada

Escalivada is a classic Catalan dish that showcases the region's abundant vegetables. It's perfect as a side dish or served on toasted bread as an appetizer.


  • 2 red bell peppers
  • 2 eggplants
  • 2 onions
  • 4 ripe tomatoes
  • 4 cloves of garlic
  • Olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. Place the whole vegetables (bell peppers, eggplants, onions, tomatoes) and garlic cloves on a baking sheet.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Roast in the oven for about 45-60 minutes, or until the vegetables are soft and slightly charred.
  5. Remove from the oven and let cool.
  6. Peel off the skins of the bell peppers and tomatoes. Remove the seeds from the bell peppers.
  7. Slice all the vegetables into thin strips.
  8. Arrange the sliced vegetables on a platter, drizzle with olive oil, and season with salt and pepper.
  9. Serve at room temperature.

Recipe 2: Tarte Aux Prunes

This delicious plum tart is a popular dessert in Beziers, especially during the summer months when plums are in season. It's a simple yet elegant dessert that showcases the natural sweetness of the fruit.


  • 1 pre-made pie crust
  • 2 lbs (900g) fresh plums, pitted and halved
  • 1/2 cup (100g) sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, cut into small pieces


  1. Preheat the oven to 375°F (190°C).
  2. Place the pre-made pie crust in a tart pan and press it gently into the bottom and sides.
  3. In a large bowl, combine the sugar, cornstarch, vanilla extract, and ground cinnamon.
  4. Add the plum halves to the bowl and gently toss them in the sugar mixture until evenly coated.
  5. Arrange the plum halves in the tart pan, cut side down, in a circular pattern until the entire crust is covered.
  6. Dot the top of the plums with the small pieces of butter.
  7. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the plums are soft.
  8. Remove from the oven and let cool before serving.