Home to a rich collection of Roman artifacts, this museum offers a fascinating glimpse into the ancient city of Arles.
Stuffed vegetables like bell peppers, zucchini, and tomatoes filled with a mixture of herbs, breadcrumbs, and sometimes meat, then baked.
A spread made from olives, capers, anchovies, garlic, and olive oil, often served on bread or crackers.
A traditional Provençal fish stew originating from the port city of Marseille, typically made with at least three types of fish and various herbs and vegetables.
A garlic mayonnaise served with boiled vegetables, hard-boiled eggs, and sometimes seafood, typically accompanied by crusty bread.
A vegetable stew made from eggplant, bell peppers, zucchini, tomatoes, garlic, and herbs, slow-cooked and often served as a side dish or main course.
A brioche-like pastry filled with cream and dusted with powdered sugar, originating from Saint-Tropez but popular throughout the region.