The aïoli
Originally, it’s a Lenten dish. The etymology of the aïoli is quite simple to understand: The word comes from the junction between garlic and oil.
Entries by eric
Artichokes barigoule
The barigoule was originally a mushroom that grew on the roots of thistles. Today only his name remains.
Pie with chard
In Nice, the pie of chard is the cult pastry, tasted in all homes and mandatory on the table of 13 desserts.
Aioli garnished
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.
Marinated banon cheese
Only cheese of our region protected by a PDO, discover it in marinade.
Lavender ice-cream
A specialty of the city of Digne, the lavender ice cream honors the subtle aromas of lavender and honey.
The panisses
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.
Eggplant papeton
Specialty of Avignon, the city of the popes, this eggplant papeton is served cold in summer. Excellent with lamb chops.
Stuffed sardines
Nice specialty, these pretty stuffed sardines with spinach make a great effect once on the table!
Spelled soup
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.