A land and men.
The terroir is vast from Nice to Marseille, via Avignon or Digne. The revenues vary somewhat according to the villages and evolve with time.
Discover recipes, anecdotes and the history of Provençal and Niçois terroir. Here the table is much more than a space of culinary expression. It represents codes and customs, a way of looking at the expression of living together. One way to celebrate abundance and seasonality.
This terroir, with ancestral traditions, you must not only admire it, you must not only visit it, you must also taste it! Let yourself be lulled by our sunny flavors and discover the immense wealth of our gastronomy.

What better way to prolong the summer than to taste Provence? To your plates!

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RATATOUILLE

ratatouille

In Provence, when the sun burns, we taste a delicious ratatouille.

Ratatolha in Occitan, it’s stirring, stirring and it’s a safe bet that this name meant something other than this delicious dish of stewed vegetables that would be of Nice origin! A name not very pretty, which was shortened in “rata” to designate many stews … Anyway, it concentrates all the vegetables growing in our region. Read more

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Barbouillade of beans

barbouillade de fèves

We are looking forward to spring

to realize this barbouillade of beans which puts all the family to contribute to … peel the beans! It’s a little tedious, but what’s good! Read more

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Cassis

cassis

Frédéric Mistral said loudly: “Whoever saw Paris, if he did not see Cassis, did not see anything!”

Inhabited since Roman times, Cassis is nowadays a lively Provencal village. Nestled along the Mediterranean coast, between the port of Marseille and the city of La Ciotat, Cassis is a very active small town.

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Banon

Vieux-village-de-Banon

Backed by the plateau of Albion, between the mountains of Lure and Ventoux, Banon has kept its authentic and natural character. Surrounded by fields of lavender and hills delicately scented by aromatic plants, a checkerboard of striking colors is emerging around the village. Read more

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Gratinated sea urchin

Gratinated sea urchin

The taste of sea urchins is second to none!

The sea urchin, a small marine animal of the family Echinidae, picks up manually using a short spade, a hook or a simple knife. It is found between the surface and within a few tens of meters, in rocky crevices or on sandy bottoms. Read more

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Chickpea salad.

salade de pois chiches des rameaux

For the religious feast of Easter boughs,

the Sunday before Easter, it was traditional in Provence to eat a chickpea salad. Read more

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Saint-Agnès

saint-agnes

St. Agnes, the balcony of the French Riviera!

Sainte-Agnès is a small village located a few kilometers from Menton, near the French border with Italy, in the south-east of the Alpes-Maritimes department. Read more

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Bormes-les-Mimosas

Bormes-les-mimosas

Bormes-les-mimosas is a pearl in a green setting.

Nestled in the hollow of the Massif des Maures, looking towards the Mediterranean, Bormes-les-Mimosas is revealed gently as a pearl in a green setting.Bormes-les-Mimosas is one of the largest towns in the department of Var. With only 8% urbanized, the town is characterized by a protected environment that gives pride to a nature of exception.

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Pasta

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

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Tourtons

Tourtons

Specialty of the Champsaur valley in the Hautes-Alpes,

these square rissoles were once served at Christmas dinner. They come in the form of a very thin paste pad, fried and stuffed with mashed potatoes and fresh tomme. They are usually eaten as a starter with a green salad with garlic, or as an accompaniment to a platter of charcuterie. Read more