Sète BourrideSétoise (to the) Sétoise (to the) : Theexpression “à la Sétoise” applies to a preparation full lotte (fish typical full Food de Sète, especially in the stuffy).Le fish is cooked first to fire bright with a julienne de vegetables steamed witholive oil and White wine ; he is tablecloth, Once drained, An mayonnaise very farm, added in latest moment, background de baking reduces à ice.La mayonnaise is also presented on the croutons rubbed withail. Sétoise-style cuttlefish rouille Share this content: