The “pouffre” is simply the Sétois term for the octopus. The octopus, a marine mollusk with eight tentacles, is a highly prized delicacy in the Mediterranean. It belongs to the cephalopod family, along with squid and cuttlefish. The octopus is known for its tender and flavorful flesh, as well as its incredible abilities to camouflage and adapt in its natural environment.
The term “pouffre” comes from the Occitan word “pofre” or the Italian “polpo.” In Sète, where Occitan and Italian influences have mingled for centuries, the term “pouffre” has become common parlance. Italian fishermen, particularly those from Gaeta who arrived at the end of the 19th century, likely helped popularize this term. In Occitan, the traditional language of the region, many words have similar sounds to Italian, making “pouffre” a natural choice for referring to the octopus.
But the name “pouffre” goes beyond linguistic roots. In Sète, the pouffre is much more than a marine animal: it is a symbol of local culture. The Sétois have a deep affection for this mollusk, which holds a central place in their gastronomy. The famous tielle sétoise, a pie filled with spicy octopus and tomato sauce, is the most emblematic example.
The pouffre is the star ingredient in many Sétois dishes. Beyond the tielle, it appears in various preparations such as octopus salads, stews, and even grilled dishes. Its tender and flavorful flesh is highlighted by simple yet delicious recipes using local ingredients like olive oil, tomatoes, garlic, and Provençal herbs.
The pouffre is so embedded in Sétois culture that it has even become a popular symbol. In Sète, a statue of an octopus proudly stands in the town hall square, reminding everyone of the importance of this mollusk in local life. Festivals and gastronomic events in the city often celebrate the pouffre, honoring its culinary and cultural value.