A spool-shaped pastry the size of a cork, filled with minced lamb, lemon zest, suet and brown sugar. The sweet and savoury combination startles on first bite, and it is served warm as a starter.
Where to eat it: 2 restaurants across 1 city.
The recipe is credited to the Indian cook travelling with Lord Clive, the Governor of Bengal, who wintered at the Château de Larzac near Pézenas in 1766. Whatever the truth of that story, the pastry sits somewhere between a keema filling and a British mince pie, and the sweet-savoury lamb has no parallel anywhere else in French charcuterie. Pézenas now produces around 250,000 of them a year and the exact proportions remain a closely held trade secret among the town's makers. Montpellier stocks them at market charcutiers and delicatessens, but the town forty minutes west is where they are made.
Common allergens: Gluten, Eggs, Dairy
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.
Tip: Several stalls shuck Bouzigues oysters to eat on the spot with a glass of Picpoul; go before noon for the full spread.
Halles Laissac packs 24 traders under a rebuilt rotunda on Place Alexandre Laissac in Montpellier, oyster and tielle counters pouring wine into the evening.
Tip: Thursday is the night to come, when the halles run until 23:00 and the central tables turn into one long apéro.
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