With this recipe I introduce you to two local products from the South of France: Noilly Prat, a vermouth made in the small town of Marseillan, between Montpellier and Béziers, and zézettes de Sète on Wikipedia, which are small biscuits made with olive oil and a local sweet wine called “Muscat de Frontignan“.

Time: 30 minutes / For about 20 biscuits – Serves 4

Zézettes de Sète

• 45g olive oil
• 45g Muscat de Frontignan
• 2 bags (15 g) vanilla sugar
• 20g caster sugar
• 110g plain floure
• 1/2 teaspoon baking powder

Preheat the oven (180°C). Mix the oil together with Muscat wine and vanilla sugar. Mix together flour and baking powder. Add to the previous mixture. Your dough must be soft and homogeneous. If it is too sticky, add a bit of flour. Divide onto 20 small portions. Keep in the freezer for 5 minutes. Then shape each biscuit into thin fingers, thiner at both ends (which is the typical shape of zézettes – see photos). Keep in the freezer for another 5 minutes, then roll in sugar and bale for 15 minutes. Your zézettes must remain white, only the ends can trun a bit brown. You can store them in a bow and keep them for a few days.

Melon & Noilly Prat Salad

• 1 melon
• 1 glass Noilly Prat
• A few mint leaves

Peal and dice the melon into large cubes. Add Noilly Prat and mint leaves. Keep in the fridge and serve with your delicious zézettes de Sète 🙂