DK Travel : Provence and Côte d'Azur : Top 10 Regional Specialities

Provence and Côte d'Azur : Top 10 Regional Specialities

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1. Bouillabaisse

Marseille fish dish of up to six species, such as monk-fish and John Dory. Spicy stock is served first as soup.
2. Salade Niçoise

Purists use only raw vegetables, hard-boiled eggs, anchovies and olive oil. Others add and tuna.
3. Olives

Signature Provençal product. Introduced by the Greeks in the 4th century BC, olive oil is central to regional dishes.
4. Aïoli

Garlic mayonnaise made with olive oil. Accompanies raw vegetables, cold cod and hard-boiled eggs.
5. Pistou

Thick soup of white, red and kidney beans, pasta and other vegetables, flavoured with basil, garlic and olive oil.
6. Pieds et paquets

Lamb’s feet (pieds ) and stuffed sheep’s stomach (paquets ) in white wine.
7. Ratatouille

Stew of red peppers, courgettes (zucchini), aubergines (eggplant), tomatoes and onions, sautéed in olive oil.
8. Truffles

Hunting of the highly flavoured underground fungus runs mid-November to mid-March. Carpentras is the centre (see Synagogue, Carpentras).
9. Daube

Beef (or wild boar) marinated and simmered in red wine, herbs and garlic.
10. Tapenade

Purée of olives, capers and anchovies, spread on toast. Anchoïade is similar, but without capers.