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⁾