BOUILLABAISSE À LA MARSEILLAISE
This dish dates back to the founding of Marseille in the 7th century BC. Originally, it was a simple fish stew made from leftovers or unsold catch. Today, the recipe is more precise, although it can vary (fish cooked in water or white wine, etc.). Here is a complete recipe right here.
NIÇOISE SALAD
Looking for some freshness this summer? The Niçoise salad has now gained worldwide fame.
Traditionally, it doesn't include cooked vegetables, rice, green beans, or potatoes, as you might sometimes find. Back in the 19th century, tuna was expensive and reserved for special occasions. To make a good Niçoise salad in less than 30 minutes, we recommend this recipe!
DAUBE
Don't be mistaken, daube is not what it seems… The name of this southern dish actually comes from the Italian word "dobba," meaning "marinade." Daube can be from Camargue, Comtat, Nice, or Avignon… In short, daube is a large culinary family from the South. Provençal daube is made with beef, Camargue daube with bull, Avignon daube with lamb shoulder or mutton… For a good recipe, check here!
CAMARGUE ANCHOÏADE
More fish? Anchovy puree requires just 15 minutes of preparation.
This Provençal specialty is usually enjoyed with crudité sticks such as carrot, celery, zucchini, or also with radishes, fennel, etc. Traditionally, this appetizer is paired with white wine. A complete recipe for Camargue anchoïade can be found right here.
