A delicious spelled soup.
Traditionally grown on the Sault plateau in Haute-Provence, this cereal has a remarkable nutritional richness and a delicious nutty taste. It is now preserved by a PGI. Read more
The monkfish liver is considered the “foie gras of the sea”,
its texture is close to that of duck that we usually consume. Read more
These goat’s canapés, gingerbread and red onion confit are ideal for an original and varied aperitif.
The sweet and salty mixture of honey gingerbread and goat cheese, accentuated by the slightly tart sweetness of red onion confit, will delight more than one guest. Read more
In Provence we love anchovies and not just pizza!
To dip the vegetables with the anchoïade by nibbling toasts with the bottarga. Read more
No salad, rice, green beans or potatoes are part of an authentic Niçoise salad.
The only variation allowed, replace the anchovies with oil tuna or grilled. But never mix tuna and anchovies! Read more
A true concentrate of flavors and sunshine, Provençal tomatoes are cooked in a pan.
The real question that divides the Provençal: bread crumbs or not? Read more
the most traditional Provencal jam.
Jam watermelon is not the red summer watermelon we all know. The interior is white and can only be found between November and December. It allows you to make the most traditional Provencal jam that has become rare and that we fall in love with the first spoon. Read more
The most popular soup in Provence.
This dish is native to ancient Greece, from the time of the founding of Marseille (Massalia) to the seventh century before. The population was eating a simple fish stew called ‘kakavia’, in ancient Greek, from unsold fish brought back by the fishermen. Read more