Bouillabaisse

Marseille. fish dish of up to six species, such as monk fish and John Dory as well as mussels, clams. Spicy stock is served first as soup. Fishermen’s favorite hearty soup. www.luxurytravelconsultant2.com.

Have lunch at le Miramar, 12 Quai du Port, http://www.bouillabaisse.com. This comfortable, polished restaurant alongside the Vieux Port is renowned for its bouillabaisse and other top-quality fish dishes.

Salade Nicoise. Purist only use raw vegetables, hard boiled eggs, anchovies, olives, roasted red peppers and fresh tuna. It is Nice‘s most exported dish.

Another Nicoise specialty is Le Pan- Bagnat – bread usually dipped in olive oil filled with tuna, eggs, and salad – once the priced meal of fishemen.

Olives. Signature Provencal product, introduced by the Greeks in the 4th-century BC, olive oil is central to regional dishes.

Le Poupeton. A souffle made with fish left over from Bouillabaisse.

Aioli. Garlic mayonnaise made with olive oil. Accompanies raw vegetables, cold cod and hard boiled eggs.

Oursinade. is a platter of sea orchins freshly caught from the ocean.

La soupe au pistou. A hearty bean, tomato and zucchini broth, flavored with garlic, olive oil and basil pesto.

Pieds et Paquets. Lamb’s feet ( pieds) and stuffed sheep’s stomach ( paquets) in white white wine.

Ratatouille. A vegetarian stew of red peppers, courgettes (zucchini), aubergines ( eggplant), tomatoes, onions, sauteed in love oil.

Truffles. Hunting of the highly flavored underground fungus runs mid November to mid March. Carpentras is the place to be for the famous fungus.

Daube Provencal.Beef ( or wild boar) marinated and simmered in red wine, herbs and garlic.

Tapenade. Puree of olives, capers and anchovies, spread on toast. Anchoiade is similar but without capers.

Anne Suire