Sweet specialities

1. The 13 Christmas desserts

The 13 Christmas desserts are found on Provençal tables. They symbolise the 12 apostles and Christ, and are associated with the Last Supper – Christ’s last meal with the 12 apostles.
Even though they are all served at the same time and in abundance after the Christmas meal, which is generally very filling, the 13 desserts remain on the table for 3 days.
However, each guest must taste all the desserts to honour the Christmas dinner tradition.

The 13 desserts are: walnuts or hazelnuts, dried figs, almonds, sultanas, grapes, watermelon, orange, dates, an exotic fruit (mango, kiwi, pineapple, etc.), pompe à l’huile (olive oil brioche), white nougat, black nougat, quince paste.

2. La brioche des Rois

Kings’ Brioche

On 6th January, Epiphany is another good reason to indulge in brioches (or crowns) and Galettes des Rois.
In Provence, the Brioche des Rois is the pride of winter tables.
Made with a touch of orange blossom, this brioche is famous for the candied fruit that decorates it.
And, of course, there’s the bean hidden inside, which means that whoever finds it gets to buy the next brioche (another good excuse for those with a sweet tooth!).

3. La Tarte Tropézienne

Created in 1955 by Alexandre Micka, this brioche with a secret-recipe cream quickly became a must-taste dessert of the region. Visitors can’t leave without trying a slice, so famous has it become that it has spread beyond our borders.
Copied but never equalled? Many patisseries are trying their hand at creating their own Tarte Tropézienne. It’s up to you to taste and judge!
To this day, the original recipe is still a well-kept secret.

4. Oreillettes or bugnes

As you know, in France, any occasion is a good opportunity to eat something new.
In Provence, Mardi Gras and Carnival are not just about dressing up and parading around, they’re also the perfect excuse to make oreillettes or bugnes!
Both are a type of doughnut, but the difference between them is the crunchiness of oreillettes and the softness of bugnes. What creates this difference? Simply the type of yeast used.

5. Navettes

A little further west of Grimaud, the Provençal or Marseille Navettes are a must.
Every Candlemas, these orange blossom biscuits fill tables and school bags, much to everyone’s delight.

6. Aix-en-Provence Calissons

There are several stories about the origin of calissons. The best known is that of the cook to King René d’Anjou, who was a famous Count of Provence.
This cook is said to have created the biscuit to put a smile back on the face of the king’s bride, who was apparently not in a very good mood on her wedding day.
As the calissons were so good, she happily exclaimed “di calin soun” (these are soft hugs).