A world-famous fish stew from Marseille, made with a variety of fish, shellfish, saffron, and aromatic herbs, served with rouille sauce and crusty bread. 1)
A slow-cooked dish of lamb’s feet and stuffed tripe, simmered in a tomato and white wine sauce with Provençal herbs—truly a regional curiosity. 2)
A chickpea flour pancake, crispy on the outside and soft inside, often enjoyed as street food in Nice. 3)
A layered vegetable dish baked with olive oil, featuring zucchini, eggplant, and tomatoes, often flavored with garlic and thyme. 4)
Fried chickpea flour cakes, golden and crispy on the outside, creamy inside, often served as a snack or appetizer. 5)
A garlicky mayonnaise served with boiled vegetables, fish, and hard-boiled eggs, a cornerstone of Provençal cuisine. 6)
A slow-cooked beef stew made with red wine, onions, carrots, and herbes de Provence, perfect for cool evenings. 7)
A flavourful spread made from black olives, capers, anchovies, and olive oil, often served with bread or crackers. 8)
A savory tart topped with caramelized onions, anchovies, and black olives, akin to a Mediterranean-style pizza. 9)
Vegetables like tomatoes, zucchini, and peppers stuffed with a savory filling of ground meat, herbs, and breadcrumbs. 10)
A creamy mixture of salt cod, garlic, olive oil, and sometimes potatoes, typically served with crusty bread. 11)
A sweet and savory Swiss chard pie with raisins, pine nuts, and a hint of sugar—a unique delicacy from Nice. 12)
A classic vegetable stew featuring zucchini, eggplant, peppers, tomatoes, and herbs, often served warm or cold. 13)
Meatballs simmered in a rich tomato and olive sauce often served with polenta or rice. 14)
A unique almond and candied melon confection, shaped like small lozenges, with a smooth icing glaze—a specialty from Aix-en-Provence. 15)