LA ROUILLE SÉTOISE AZAÏS-POLITO

Rouille sétoise is one of the great prides of the Azaïs-Polito canning factory. Along with aïoli and fish soup, mussels and stuffed squid, it is one of the specialities from Sète that the company was the first to can in France back in 1963. More than just a condiment, rouille, with its orange colour, embodies the spirit of simple, authentic Sétoise cuisine. Traditionally, it is used to coat fish that has been simmered in tomato sauce, bringing out the flavours of the dish on the palate, whether it’s mussels, stuffed squid or cuttlefish…

In the culinary lexicon, this is known as a Sétoise-style presentation. But it is most often found spread on the croutons of a generous fish soup. The production of rouille at Azaïs-Polito is a strong mark of the company’s commitment to traditional methods. In fact, the cannery is the last in France to make its rouille and aïoli with fresh eggs broken by hand. Unlike industrial processes that use egg powder to improve profitability, here each egg is handled with care.

In a typical production run, around 4,500 eggs are processed. The famous shell dump visible during the visit bears witness to this meticulous work. Once labelled the “cromagnons” of egg production by certain competitors, this method is now recognised as the true guarantee of excellence in egg production. Once the eggs have been broken, the emulsion is prepared using machines specific to the company. Equipped with blades designed by Azaïs-Polito to transform the eggs into a creamy, firm texture, true to home-made. Each jar of rouille recreates the taste and consistency of traditional recipes, recalling the care and precision of the ancestral gestures of grandmothers cooking on the Mediterranean coast. The quality of Azaïs Polito rouille from Sète has been recognised nationally and internationally. First at the Greatest Gold Award competition in London, where it won two Greatest Gold Awards, an exceptional distinction for foreign products. More recently, in 2023, it won a bronze medal at the Épicures competition in Paris, the French delicatessen competition, coming third alongside fish soup on the podium.