Flavors and men.
Discover the anecdotes and history of Provençal and Niçoise gastronomy.
Provence and the country of Nice have their own specialties, but also have in common a gastronomic tradition built on local products.
Pleasure of the table and joy of life in Provence. But also products recognized worldwide for their flavors and their diversity. Thanks to our exceptional terroir, the products benefit from many labels. They also allow to offer recipes and culinary preparations of an irreproachable quality. Discover the emblematic products of our region, the legendary expressions and the history of this fabulous terroir.

pâtes alimentaires

Provence, land of wheat.

Behind its 800 km of seafront, the SOUTH Region offers superb landscapes and striking contrasts between high mountain areas, garrigue and coastal reliefs, vineyards and plains bordering the Rhone before blossoming in its delta. Read more


Garlic, your best health ally.

Consumed in gastronomy around the world for thousands of years, from the Romans to the builders of Egyptian pyramids or the Americans after the landing of Christopher Columbus, garlic is an emblem of Mediterranean and Provencal cuisine. Read more


A delicious Niçoise specialty.

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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. 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

calisson d'aix

The specialty of the city of Aix-en Provence.

The calisson is a confectionery made of a thin paste of candied melon (or other candied fruits), almonds ground together, topped with royal ice cream and placed on a matzo background. Read more

le berlingot de carpentras

Always striped with white, the Carpentras berlingot is recognizable among all.

Tradition has it that it was made for the first time, caramel-based, under the pontificate of Clement V, the first pope of Avignon, by one of his cooks called Sylvester. Read more

les fruits confits

Candied fruits, ambassador of Provence.

Candied fruit, iced with sugar, is used in pastry for decorating cakes. They can also be eaten alone, as a dessert or candy. Read more


The healthiest product of Nature.

Provence honey is protected by a red label associated with a PGI for both all-flower honey and lavender and lavandin honey. Read more

l'huile d'olive

Pillar of Provençal gastronomy,

Archaeological research has shown that wild olive trees were present in the Mediterranean basin more than 60,000 years ago. Read more