Neither Provençal nor Italian, the cooking niçoise borrows from one as to the other, to forge an identity of its own, the socca is, without a doubt, the queen of gastronomy Nice. Read more



The etymology of the aioli is quite simple to understand: The word comes from the junction between garlic and oil. Read more



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

The calissons


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

The berlingots


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

Candied fruits


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



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

Olive oil

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



An anchoïade refers to a traditional dish, its sauce, or the whole meal built around this “fondue meridionale”. Anchoïade is a typical Provençal dish. It’s more of an appetizer, but this dish can be served as an aperitif in summer. Read more



“It is the sardine that has plugged the port of Marseille” is a French popular expression dating from the eighteenth century. In fact, the phrase is based on a true story, but a typographic shell made it a joke. Read more