The region’s key dishes
From sea to plate, let’s start with the region’s key recipes that are cooked up when the fishing boats return! You can find them on the à la carte menu of the restaurants or in the markets: pissaladière (onion tart), sardines farcies (stuffed sardines) or even salade niçoise which honour the fresh fish, fruit and vegetables of the gardens of the south of France. The authentic salade niçoise, which we particularly like, is not a salade niçoise without the anchovies and black olives which liven up the whole thing with Mediterranean flavour. Another favourite is anchoïade, a traditional dish based on anchovies, capers, olive oil and garlic to spread on toast for your aperitif. Very different from bouillabaisse (fish soup) a Provencal speciality which puts sea products in the limelight.