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Culinary specialities in Provence-Alpes-Côte d’Azur region

France is well known for its numerous culinary specialities.

Every region has dozens of renowned recipes which are unique. Lets look at Provence-Alpes-Côte d’Azur. This sunny Mediterranean area specialises particular fish.

Here are some of our favorite recipes :

Tapenade

Tapenade is a Provençal recipe made from black or green olives, garlic, capers and anchovy. It is served with an apéritif along with bread or croutons.

Fish soup (la bouillabaisse)

Fish soup is a famous speciality from Marseille. This broth is served accompanied by garlic croutons then a variety of fish is served on a plate with potatoes.The traditinal fish included are .. whiting, turbot, monkfish, gilt-head bream …etc

boullaibaisse

Pesto soup

Pesto soup is made with Summer vegetables and pasta. Pesto is a mixture of garlic, olive oil and basil. This mixture can be added directly to the soup before being served, or served on the side.

soupe-pistou

 

Zucchini flower

This speciality of Provençal cooking is delicious and very simple: it’s made with zucchini flowers dipped in batter. It is a colourful and original way of presenting a simple vegetable.

Navettes ( something sweet ) !

The « Navette provençale » is a pastry cake eaten mainly at « chandeleur » or  Candlemass. which is a religios celebration on 2nd February. There are three types,  classic with orange blossom, Provençal / Marseille and natural without orange blossom. There’ s one to suit all 🙂

It is easy to make and we are sure that you will eat more than one !

 

 

 

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