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. |