Food & Drink
Provence-Alpes-Côtes d'Azur
Lower Rhone fertile plains westward, Italy, Alpine ridges, caves and deep river gorges to the east give way to a rugged Mediterranean coastline of inlets, coves and southern marshland. This landscape mix has Alpine climate variations within a hot summer, mild winter pattern. Cuisine is less reliant on livestock and dairy with some beef, lamb and goat farming but the focus is more on fruit, vegetables, herbs, wine and seafood. Possibly France's most fragrant and exotic region with lavender, olives and aromatic herbs occasionally fusing with North African or Italian influence.

Entrées: Soupe de Fèves à la menthe(mint broad bean soup), Soupe au Pistou(cold pesto soup), Soupe de Favouilles(crab soup), Aïgo Boulido (garlic broth), Salade Niçoise(tuna, tomato, potato, olive & egg salad),  Salade de Pois Chiches aux Anchois(anchovy & chick pea salad), Omelette à la Moissonneuse (herb & vegetable omelette cake), Socca(chickpea pancake), Omelette aux Alevins(bait fish omelette), Pissaladière (caramelised onion, tomato & olive pizza), Tarte de Courge Salée (pumpkin tart), Pan Bagnat(nicoise salad sandwich), Fougasse aux Anchois et Olives (anchovy & olive flatbread).

Aïgo Boulido

Plat Principal: Daube à la Provençale(braised beef stew), Gardianne de Taureaur(camargue beef stew), Brochettes à la Provençale(grilled lamb skewers), Daube de Mouton Avignonnaise(wine marinaded mutton stew), Sauté d'Agneau Provençale(sautéed lamb shoulder in wine, stock & herbs), Rôti de Porc à la Sauge(sage roast pork in wine), Daube de Sanglier(boar stew),
Poulet au Pastis(sautéed aniseed flavoured chicken), Poulet Sauté à la Provençale(sautéed chicken with tomatoes & olives), Lapin aux olives(rabbit with olives), Bouillabaisse(fish & shellfish stew), Plateaux de Fruits de Mer(seafood platter), Loup Grillé au Fenouil(grilled sea bass with fennel),  Ratatouille Niçoise(vegetable stew), Poivrons Farcis(cheese, tomato & courgette stuffed peppers).

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Dessert: Tarte Tropézienne(cream filled orange flavoured brioche),  Tarte au Citron(lemon tart), Oreilletes(sweet pastry fritters), Tarte aux Figues (honey & fig tart), Rocaille au Chocolat et Noisette (chocolate, vanilla  & hazlenut meringue), Tarte au Potiron aux Amandes (pumpkin & almond tart). Chichifrégi(orange flavoured fritter).
Tarte Tropeziénne
Fromage: Banon(soft goats milk), Brousse du Rove(soft goat’s milk).

Boissons: Eau Minerale:808 Souce de Meyreuil (still & sparkling), Sainte Baume, Beaupré(still).
Bière: Brasserie du Castellet: Fada Blanche(wheat beer), Fada Sunny(india pale ale), Brasserie du Puyricard: Bulle Blanche(wheat beer), Brasserie de la Plaine: Bière Noire(stout).
Vin: Bandol Rouge(rich intense spicy red), Cassis Blanc(full dry white), Côte de Provence Rosé(fresh, crisp & fruity).
Apéritifs: Rinquinquin à la Pêche(peach liqueur & white wine) Niox de la Saint Jean(walnut liqueur with red wine), Orange Colombo(orange, peach liqueur & rosé wine), Gambetta(fig syrup & lemonade).
Spirit et Liqueur: Marc de Provence(grape brandy). Pastis(aniseed liqueur), Liqueur de Poire(pear liqueur). Douce(pear & brandy liqueur).