History

Culture

In addition to its wealth of historical heritage (St Fulcran cathedral and 18th century town houses), Lodève has a famous museum (palaeontology and contemporary art), which distinguishes itsetf every year through exhibitions of international standard. Every summer, the "Voix de la Méditerranée' Festival welcomes poets, singers and musicians from Mediterranean shores. Winter exhibitions, theatrical events and artistic crafts make cultural life in Lodève intense all year round.

Discover the wonders of Lodève country with their authentic and typically Mediterranean taste : A.O.C. "pèlardon" goat's cheese, jams, Lucques olives, olive oil, honey, pork butchery meats. Lodève "trouchettes" (trout fillets), Lodève bread (old-fashioned "paillasse") and others, to savour sweetly.
To taste the local A.O.C Coteaux du Languedoc and Terrasses du Larzac wines, wine growers warmly welcome you to their cellar and talk about sunshine and wine with their singing southern French accent.

Snails à la Lodévoise

Ingredients (for 300 snails): 1 plate of diced "mountain" cured ham, 1 plate of crushed walnuts, 1 kg raw chopped spinach, butter, oil, 2 heads of garlic, 4 to 5 petit beurre biscuits.

Put the snails in a bowl with 1 handful of thyme + 2 bay leaves + 1 onion stuck with cloves + 2 heads of garlic (do not remove the skins) + salt + pepper. Cover with water and keep boiling until they can come out of their shell. Strain the snails: keep the garlic and a glass of cooking liquid (strained).
Put the oil in the bottom of the pan and then in turn, put a layer of snails, a layer of cured ham, a layer of walnuts, a layer of spinach until nothing is left and end up by sprinkling the dish with the peeled, crushed garlic, butter, salt and pepper. (As the cured ham is already salty, be careful when adding salt).
Pour over the glass of cooking liquid, leave to simmer over low heat (until the ham and spinach are fully cooked).
Just before serving, crush the biscuits and mix them gently into the dish (this is to gather the spinach around the shells).