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.

LA SOCCA

socca-specialite-nice

A delicious Niçoise specialty.

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The aïoli

l'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. Read more

THE BOUILLABAISSE

bouillabaisse

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

The calissons

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

The berlingots

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

Candied fruits

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

Honey

ruche-miel

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

Olive oil

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

Anchoïade

anchoiade

Anchoïade is a typical Provençal preparation.

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

Sardines

sardine-de-marseille

“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