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Flavors of Provence/Côte-d'Azur
Flavors of Provence/Côte-d'Azur
 
Baked goods
Fougasse
Candies and sweet temptations
Black Nougat
Cooked fruit-based desserts
Raspberry Croustillant with Hibiscus Flower Juice
Jean-André Charial, Oustau de Baumanière, France
Cookies, brownies and petits fours
Navettes de Saint-Victor
Dips and spreads
Tapenade
Doughnuts and fritters
Pumpkin Fritters with Olive Oil, Lemon and Orange Zest
Jacques Chibois, La Bastide Saint-Antoine, France
First courses (general)
Asparagus Meunière with Parmesan, Black Truffle Sabayon and Poached Egg
Alain Llorca
Thin Green Beans with Caviar Cream, Chives and Shallot
Alain Llorca
Zucchini Blossom Fritters
Fish
Cod Brandade (South of France)
Cod Marseille-Style
Lucie Passédat's Favorite Sea Bass
Gérald Passédat, Le Petit Nice-Passédat, France
Marinated Sardines
Alain Llorca
Red Mullet and Grilled Vegetables with Anchoiade
Stéphane Raimbault, L'Oasis, France
Seared Red Mullet with Tomatoes, Basil and Thyme Flower with a Warm Bitter Herb Vinaigrette
Jean-André Charial, Oustau de Baumanière, France
Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves
Alain Llorca
Flour and semolina
Panisse
Alain Llorca
Pissaladière - Onion, Olive and Anchovy Tart
Socca
Game
Roast Saddle of Hare with Braised Leg-Meat Cannelloni and Quince and Tonka Bean Confit
Mayonnaise-type sauces
Aioli, Garlic Mayonnaise
Offal/Tripe Products
Calf's Liver with Melon and Red Onion
Jacques Chibois, La Bastide Saint-Antoine, France
Pancakes, crepes and waffles
Souffléed Crêpes "Baumanière"
Jean-André Charial, Oustau de Baumanière, France
Pies and tarts
Mirabelle Tarts with Olive Oil Ice Cream
Poultry and feathered game
Roast Goose with Prunes
Quiches, savory pies and tarts
Asparagus Tart
Christian Willer, La Palme d'Or, Cannes
Salads
Asparagus Salad
Christian Willer, La Palme d'Or, Cannes
Sandwiches and canapés
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Vegetable Bruschetta with Anchoiade
Alain Llorca
Shellfish
Scallop Carpaccio with Caviar and Spring Onions
Seared Scallops with Sea Urchin and Jerusalem Artichoke
Shellfish salads
Camargue Rice Salad
Sweet breads
Fougassette
Pompe à l'huile - Provençal pastry
Tapas and small bites
A Real Ricard with a Real Crunch
Totally chocolate
Acarigua
Stéphane et François Raimbault, L'Oasis, France
Chocolate "Marbré"
Alain Llorca
Vegetables
Artichokes à la Barigoule
Asparagus Meunière with Parmesan, Truffle Sabayon and Egg
Alain Llorca
Asparagus Ragoût
Christian Willer, La Palme d'Or, Cannes
Potato and Black Truffle Fritters with Mesclun and Pancetta Salad
Christian Willer, La Palme d'Or, Cannes
Printanière of Purple Asparagus and Morels
Christian Willer, La Palme d'Or, Cannes
Ratatouille
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