Savoury specialities

1. Bouillabaisse

One of Mediterranean Provence’s must-try dishes, bouillabaisse is a fish soup served with garlic croutons spread with rouille and potatoes.
It is made with at least one of the following 4 species of fish: small scorpion fish, monkfish, white scorpion fish, weever, red scorpion fish, conger eel, John Dory, lobster, slipper lobster, red gurnard.

2. Ratatouille

An explosion of vegetables on your plate: this is ratatouille Provençal-style.

Tomatoes, aubergines, peppers, black olives, garlic, courgettes, yellow onions and bouquet garni are the ingredients you need to get started.
Ratatouille can be eaten hot or cold.

3. Aïoli

Another must-try speciality in the south of France is aïoli (ail = garlic & òli = oil).
As the name suggests, garlic is the main ingredient in this sauce, which you can use to dip your vegetables and fish in for a delicious treat.
Traditionally, the sauce is prepared with a mortar and pestle for a perfect result!
It can be enjoyed as an accompaniment to many of the region’s dishes (fish soup, seafood, garnished aioli, etc.).

4. Vegetable tian

Cooked since the Middle Ages in Provence, tian is a simple recipe full of good, sunny vegetables.
It includes courgettes (yellow and/or green), aubergines, tomatoes and onions.
There’s nothing complicated about it, apart from cutting up your vegetables carefully for optimum cooking!

5. Provençal tomatoes

Perhaps one of the easiest Provençal recipes!
Tomatoes à la provençales are tomatoes simply cut in half and topped with breadcrumbs, parsley, garlic and olive oil.
Then pop them in the oven or frying pan!

6. Daube

Daube is Provence’s favourite stew!
Beef or wild boar marinated in red wine, it cooks slowly and tastes even better when reheated (if you haven’t eaten it all in one go!).
Potatoes or pasta go well with this dish, or why not try a little polenta for a change?

7. Pistou soup

In summer, it’s not uncommon to get together for a good pistou soup (hot or cold).
Seasonal vegetables and pulses make up this recipe, enhanced by pistou (basil, garlic and olive oil).

The hardest part of this recipe? Leaving some for others…

8. Artichokes “à la barigoule”

“A la barigoule” is a funny name for this recipe, which has nothing to do with the expression “partir en barigoule” (to fall into ruin).
This dish is simmered and flavoured with good southern French ingredients such as thyme (imagine the local scrubland).

So, would you like to try a new way of eating your artichokes?

9. Pan Bagnat

We’re moving away from the Var to our friends in the Alpes-Maritimes for the best snack there is.
The pan bagnat was the sandwich par excellence for workers in the 19th century, made with local produce and therefore cheap.
Decades later, it still graces the shelves of bakeries.

10. Salade Niçoise

Another of Nice’s must-try recipes, Salade Niçoise can be found on many restaurant menus.
Fresh and tasty, it’s a favourite with diners far beyond the Mediterranean.

What’s more, it’s easy to make! So, why not give it a go?