This ancestor of the detox soups,
was served after the big festive meals. A grandmother’s remedy to rediscover. Read more
The barigoule was originally a mushroom that grew on the roots of thistles.
Today only his name remains. Read more
In Nice, the pie of chard is the cult pastry,
tasted in all homes and mandatory on the table of 13 desserts. Read more
Aioli is the name of the egg and garlic sauce
that gave its name to this festive dish, served for example on Good Friday or for August 15th. Read more
A specialty of the city of Digne,
the lavender ice cream honors the subtle aromas of lavender and honey. Read more
Chickpea flour has always found its place in the cuisine of our region.
In Marseille we eat panisses, in Toulon we call it cade and in Nice la socca. Chickpea preparation for regional street food. Read more
Specialty of Avignon, the city of the popes,
this eggplant papeton is served cold in summer. Excellent with lamb chops. Read more
