Pistou soup is an emblematic dish of Provencal cuisine. This warm and comforting soup is made with seasonal vegetables such as green beans, tomatoes, zucchini, potatoes and carrots, all topped with a tasty pistou, a sauce made with basil, garlic, olive oil and parmesan.
Bouillabaisse is an emblematic dish of Provencal cuisine, originating from Marseille to be precise. It is a fish soup based on different species of rock fish, shellfish and seafood, cooked with vegetables and aromatic herbs.
The Provençal daube is a meat stew simmered for a long time with vegetables and herbs, traditionally prepared with beef or bull meat.
The navettes are traditional cookies of the South of France. These small cookies in the shape of a boat take their name from the shuttles used by the fishermen of Marseille to go to the islands of the harbor. They are prepared with a shortbread dough flavored with orange blossom. They are then sprinkled with powdered sugar before being baked.
Calissons are traditional sweets from the city of Aix-en-Provence. These small sweets are made of almond paste and candied melon, covered with a thin layer of royal icing. In the Middle Ages, they were eaten during important events and were considered a luxury dish reserved for the wealthy.
