Provence the land of sun, a place where colours, flavours and textures abound and all come together in unison to the delight of the palate.
Our sensual and authentic cuisine is made from fresh products enhanced with the herbs of the hills and with melodious names (thyme, oregano, savory, rosemary, fennel and farigoulette) used in embellishment of our fish and seafood products, pasture-fed lamb, mountain game, goat’s milk cheese and an infinite selection of vegetables.
Specialities include soupe au pistou (vegetable soup with basil and garlic), daube provencale (meat stew), anchoiade (anchovy paste), piperade (pepper and tomato omelette), tapenade (olive paste), pieds-paquets (lamb feet), calissons (marzipan sweets) and oil pumps...