 Tian
d'aubergine |
 A hot starter or served as a light lunch with salad. |
| Flan
d'aubergine |
| A hot starter or served as a light lunch with salad. |
| Ratatouille |
| A mixture of vegetables served hot with meat or cold as a starter |
| Aïoli |
| Hot vegetables served with a garlic and olive oil mayonaise and accompanied by fish |
| Tappenade |
Pour l'apéritif, purée à base d'olive à servir en canapé sur du pain
grillé. |
| Anchoïade |
| For the 'aperitif' an olive purée served on toast or as a buffet with raw vegetables. |
| Soupe au pistou |
| The 'Pistou' in question is Basil. The soup of Provence, perfumed and rich in flavour |
| Daube Provençale |
| Typical traditional dish from Provence. served with pasta and gruyere cheese. |
Grand chefs' recipes
