Top 10 Marseille specialties that outshine other regions.

BOUILLABAISSE

It's THE inseparable dish of Marseille's culture. Emblem of Mediterranean cuisine, it consists of a stew of fresh fish often accompanied by garlic bread croutons and slathered with rouille. Every Marseillais likes to claim that the true recipe for bouillabaisse was passed down to them by their grandmother and refuses to share this closely guarded family secret…

AÏOLI

It's well known that true Provencal people slather absolutely all their dishes with a good dose of aioli. According to purists, this sauce should only contain a few cloves of garlic and a drizzle of olive oil. According to the famous poet Frédéric Mistral, in addition to its taste that conveys "all the joy of the Provencal sun", the strong smell of aioli would also help to repel flies… We'll let you check for yourselves!

SOUPE AU PISTOU

All the summer vegetables from our beautiful region are gathered in this traditional soup. However, what makes this sunny specialty unique is the pistou, a mixture of basil, olive oil, and garlic, which adds an incomparable taste to the preparation. A healthier and more diet-friendly variant than pasta with pesto from our Italian neighbors!

RATATOUILLE

If the famous Disney movie decided to focus its story on this famous dish from our region, it's not for nothing! To prepare it, nothing simpler: vegetables grown in our sunny lands and a little olive oil. The taste, however, will remind everyone of the sweetness of childhood and family dinners enjoying the mild weather of the South of France. In short, a simple dish that many other regions envy us…

LES NAVETTES

Provençal cuisine can also bring a delicate touch of sweetness to your palates. Specialties of Marseille, the navettes are traditionally prepared for Candlemas in place of crepes. Legend has it that the unique shape of this orange blossom biscuit comes from the boat that brought the Saintes Maries to Provence. To taste them, head to the surroundings of the Abbey of Saint-Victor, as this is where the original recipe was conceived!

LE PASTIS

Pastis, synonymous with aperitif throughout France and a symbol of the south of France! On a terrace or after a good game of pétanque, any occasion is good to enjoy it. Its aniseed flavor has often been imitated but never equalled.

LA TAPENADE

Another Provencal star, tapenade makes its entrance! Made from olives, capers, anchovies, and garlic, it is used in many Mediterranean dishes. However, it stands alone and you can simply spread it on toast for an appetizer. A delight!

LE CHICHI FRÉGI

Often confused with churros, this sweet donut is exclusively eaten in the streets of Marseille. It gets its name from its shape, which can resemble a man's private part, "chichi" in Provencal. In L'Estaque, every donut vendor claims to be the one who invented the original recipe for chichi frégi.

LES CÔTES-DE-PROVENCE

What would French cuisine be without a good wine to accompany a carefully prepared dish? The South is no exception to this tradition with its Côtes de Provence. Rosé wine is often appreciated in summer and provides an alternative to pastis during the traditional aperitif. The Côtes-de-Provence also allow for tasting during a refined dinner, with no less than 18 Classified Growths.

LA FOUGASSE

A Provencal bread often garnished with onions, olives, anchovies, and bacon, fougasse is essential in Provencal cuisine. Originally used by the baker to check the temperature of the oven, today its popularity is such that it is found in all bakeries.

Of course, we could also mention the pissaladière, andouillette à la provençale, bohémienne, panisse, alouette, daube provençale… And so many other dishes that make other regions green with envy! Because after all, whether it's football or cuisine, we remain forever the best…!