No stiff starter-main-dessert at Agnès's, but the convivial table of maritime Languedoc: everything is placed in the middle, shared. At the heart, fish and octopus from the Thau lagoon, crushed garlic and olive oil; around it, what was gleaned from the market or the fields; and always something to dip, nibble, and toast with friends. A Mediterranean cuisine, thrifty and generous, where nothing is wasted and the meal is a moment filmed with the heart.

The founding gesture of Sète cuisine: garlic cloves crushed in a mortar, emulsified with olive oil. It binds the bourride, perfumes the croutons, and connects all the dishes of the Languedoc coast.