The food of Provence & Côte d’Azur

The Mediterranean southeast brings several food traditions together. Marseille offers fish-centered dishes and slow braises, while Nice has its own Niçois repertoire. Vegetables, olive oil and aromatic ingredients provide a useful route into both, without making every coastal dish the same.

From the pot to the market table

Start with a bouillabaisse to explore fish and broth, or choose a daube for a wine-braised meat dish. Ratatouille gives vegetables a more prominent place, whether as an accompaniment or part of a larger plate.

A closer look at Nice

Socca, pissaladière and salade niçoise offer three different textures: a chickpea-flour sheet, an onion-covered bread tart and a vegetable-and-fish salad. Read the ingredients: anchovies and eggs can be central even when a dish looks mostly vegetable-based.