Residence Cap Corniche

3 out of 5 stars3 Stars

Rue Paul Baudasse, Sete, 34200, France
Residence Cap Corniche
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Satisfaction No Data
Very Good

Value Score Great Value!

Costs 25% less than similarly rated 3 star hotels

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Good For Couples
  • Families50
  • Couples50
  • Solo0
  • Business0

More about Sète


Ruins of the Abbey St.Felix-de-MontceauRuins of the Abbey St.Felix-de-Montceau

La CalanqueLa Calanque

Plateau de fruits de merPlateau de fruits de mer

Chapelle Notre Dame de la SaletteChapelle Notre Dame de la Salette

Forum Posts

Sete to Carcassonne

by beecher

Which website address can I find the train timetable for Sete to Carcassonne? I can not find it on TGV- those towns are not listed. Thank you.

Re: Sete to Carcassonne


The connection is not by TGV but by local train (TER).

Au départ de = FROM
A destination = TO

From Sète to Narbonne by TER
and from Narbonne to Carcassonne by Corail
and at some hours it's a direct train (Corail).
It's around 1.5 hrs in total and costs maximum 26 euro.

Re: Sete to Carcassonne

by Sarastro

There is a TER direct website but it is in French only:

Re: Sete to Carcassonne


For an English version, try
In the scheduler, select for both Departure and Arrival: Any Other Station.
In the next screen, put in Carcassonne and Sete.
The next screen will give you schedules and prices in GBP

Note: this whole procedure is in English.
I only found this recently :-)

Travel Tips for Sète

Tielle recipe.courtesy of tourist office info.

by diosh

The Tielle -Octopus tart

Ingredients for 6 people:
1 kg of flour
1 teaspoon of yeast.
1 kg of octopus
250 grams of tomato paste
1 bay leaf
Pinch of hot pepper.

Make a simple bread dough using water and the flour and yeast.

Cook the octopus in a court bouillon.
Meanwhile, brown the sliced onion in a frying pan, add the garlic, parsley and tomato paste. Brown the ingredients together and moisten the mixture with the white wine and a bit of water. Season the mixture with salt and pepper and let cook for five minutes.
When the octopus is done, clean it under running water, and cut into small pieces.
When the sauce has reduced a bit, add the octopus, the bay leaf, a pinch of hot pepper and let it cook for about 15 minutes until it thickens. The mixture should hold together well.
Roll the dough into a rectangle large enough to cut out two 30cm circles. Put one circle into 28cm tart pan and add the filling. Put the other dough circle on top. Pinch the two sides together with a bit of water.

The Tielle Sétoise requires a special technique for its edges: every 2 cm, cut into the edge by 2 or 3 cm with a knife on both the top and the bottom. Then alternate the pieces of dough, one going toward the top, and the other going toward the bottom. Brush the top with oil and put into a 210 centigrade oven for 15 minutes.
The tielle is done when it takes on a nice yellow/orange color.



Loupian is a small village with 1.500 inhabitants, 1.5 km north to Mèze. The outstanding “Villa Gallo-Romaine de Loupian”, though standing on the territory of Loupian is closer to Mèze than to Loupian village. It is actually just outside the city center of Mèze.

For more, visit my Loupian page.

Net fixing


I was lucky to get this series of photo when one of the boats had hoisted up his nets on top of the mast in order to check them and eventually fix the parts that needed to be mended. Once everything was fine, they began to fold it on the bridge, ready for next fishing party.

Carcassonne Castle

by diosh

Magnificent castle--about an hour's train ride from Sete (on TGV).
This is a good trip to make in a day, returning to base at Sete, early evening.
The castle was used as the backdrop to scenes in the film-'Robin Hood, Prince of Thieves', starring Kevin Costner.

More info to follow.

Phare Saint Louis


Photo 1. Phare Saint Louis (Saint Louis light House) stands at the end of “môle Saint Louis” (Saint Louis breakwater). It was built in 1690.
On the left the “Criée aux Poissons”, better seen on the next photo.

Photo 2. The “Criée aux Poissons” (fish market) has been built in 1970. It is a very busy place. Between 1500 and 3000 batches of fishes are sold every day. It is open for professionals only but visits can be organized by the Tourist Office upon previous booking.


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