Aperitif 1Spread on toast as an aperitif – a favourite in the south! And there’s no shortage of great pastes to spread.
Green or black tapenade (olives), anchovy paste, aubergine caviar, sun-dried tomatoes… the list is long but not exhaustive. That’s why it’s best to try it all, quick!
Tapenade 1
Tapenade 2
Pissaladiere 1Onions + anchovies = a delicious pissaladière!
Another must-try recipe from the Nice region, where just a few ingredients have become a staple of Mediterranean aperitifs.
We love courgettes in all their forms. Have you ever tasted courgette flower fritters?
The recipe? It’s easy! A courgette flower is dipped into the prepared batter and then all you have to do is fry it!
Courgettes 3
Courgettes 2
Courgettes 1
Charcuterie 1Many departments offer caillette (a type of pâté) and each region has its own version. Even in the Var, butchers offer different caillettes, but the base remains the same: pork.
Fougasse is, in a way, the bread of Provence. Originally created by bakers to make sure their wood-fired ovens were at the right temperature, fougasse quickly became an integral part of Provençal daily life.
It can be eaten plain or with bacon, olives, onions… It’s up to you!
Fougasse 1
Vignoble Provence Grimaud Var 30
Vignoble Provence Grimaud Var 37
Vignoble Provence Grimaud Var 35
Degustation Vin Golfe Saint TropezIt’s impossible not to have rosé at the table as an aperitif or with a meal (always in moderation).
Legend has it that rosé has its origins in Provence. It’s hard for us to argue with that, as so many fine wines have been made here first.
And in Grimaud too!
A cool yellow drink! An alcoholic aperitif (to be consumed in moderation), pastis is the star of Provence and is synonymous with the Mediterranean.
Whether enjoyed as an aperitif with friends or over a game of pétanque, this aniseed-flavoured spirit won the hearts of the people of Provence before conquering the rest of the world.
Pastis 2
Pastis 1
La SoccaThe chickpea is the star of one of the iconic dishes of the cuisine of Nice.
Made from fine gram (chickpea) flour and olive oil, socca is best eaten with your fingers (you won’t want to wait to try it!).
And if you like chickpeas, you’ll no doubt love panisse, a cousin of socca from Marseille. The ingredients are almost identical, it’s the quantities and cooking methods that differ.
And if you really like it, there’s another cousin from Toulon: cade. Isn’t this heavenly?
