History

The escalette is documented as a Languedoc recipe going back more than seven centuries, made at home over an open fire in hinged iron moulds of the kind that also produced communion wafers. It disappeared commercially and was revived relatively recently by producers working the same flat cast-iron format rather than the deep Belgian pattern. The result is closer to a brandy snap than to a modern waffle: almost no crumb, a caramelised surface, and a snap that goes soft within a day. It is a market and gift-shop item rather than a bakery one, and it travels badly, which is part of why it stayed local.

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Common allergens: Gluten, Eggs, Dairy

Where to eat escalette de montpellier

Escalette de Montpellier in Montpellier

Halles Castellane ★ 4.5

Écusson

Halles Castellane is Montpellier's iron-and-glass central market on Rue de la Loge, 25 stalls of cheese, oysters and produce a minute from the Comédie.

TipSeveral stalls shuck Bouzigues oysters to eat on the spot with a glass of Picpoul; go before noon for the full spread.

Marché des Arceaux ★ 4.7

Les Arceaux

The Marché des Arceaux lines Montpellier's Saint-Clément aqueduct on Tuesday and Saturday, up to 80 producers selling organic vegetables, cheese and flowers.

TipThis is where the city's chefs shop; arrive by 09:00 on Saturday before the best producer stalls sell through.

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More places to eat in Montpellier

Not on this list, but among the highest we score in this city. Every one is in our guide with its address, hours and what to order.

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