From Marseilles to Menton along the coast or through the hinterland at the foothills of the Alps, this region offers an infinity of contrasts and great variety of quality food produces: fruits full of sun, the unique lamb of Sisteron, the olive oil of Nyons among the best of France, the so subtle "Brousse de Rove" cheese...
Simple gourmet moments
Sip a glass of rosé de Ramatuelle in the shade of a pergola at the end of the day when the song of the cicadas cradle the night or sip a Pastis on the terrace on the Vieux Port of Marseilles when returning from the creeks are modest pleasures to enjoy before dinner is ready!
Cuisine of the sun but also cuisine of the poor (fisherman, peasant or shepherd), the recipes of this region are marvellous in the summer when the vegetables are at their best. A ratatouille carried out according to the rules of the art can provide great emotions. Whatabout a leg of lamb of Sisteron, stuffed with anchovies? Unforgettable, especially if accompanied by a few melting slices of "Panisses de l'Estaque" a traditional. Provençal cooking is also the unavoidable Friday aïoli made with with crispy vegetables and slightly poached cod. Even simpler and yet rich in flavor: a toasted slice of bread on which you delicately spread a little homemade tapenade.