Pistou soup
Summer vegetable soup served with pasta, pistou and a mixture of crushed garlic, olive oil and basil.
Bouillabaisse
A dish made with fish, pastis, tomatoes, potatoes, onions, garlic, saffron and olive oil.
The shuttles
Biscuits made for Candlemas, consisting of flour, wheat, sugar, eggs and water flavoured with orange blossom.
Aioli
A sauce made from garlic and olive oil, used to season fish, eggs, green beans, potatoes, etc.
The Fougasse
Traditional scored bread, eaten plain or topped with olives, cheese or bacon bits.
The oil pump
A soft brioche flavoured with olive oil and orange blossom, served during the Christmas festivities.
Panisse
Chickpea flour mixed with water and olive oil, then deep-fried.
L'Oreillette
Thin, crispy doughnuts cut lengthways and dusted with icing sugar.
