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the first French perfume creator/manufacturer and based in Grasse. Founded in 1747, it is the third-oldest perfume company in the world.

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French fragrance and flavor manufacturer that specializes in natural raw materials founded in 1850.

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Owns Le Castellet restaurant

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Pastis and AOC wines from Provence and the Côte d’Azur

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Pastis and AOC wines from Provence and the Côte d’Azur

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Pastis is the traditional liqueur of Provence, flavored with anise and typically containing 40-45% alcohol by volume. It is usually drunk diluted with water. It is especially popular in and around Marseille.

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Salade niçoise contains fresh tomatoes, tuna, hard-boiled eggs, local olives and, for good measure, anchovies. Topped with vinaigrette, the combination has a unique flavor deeply tied to the Mediterranean region.

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A flatbread that is improved by a hefty dose of olives, cheese and anchovies.

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Socca is the Southern French response to the crêpes of Brittany and Paris. This chickpea-based flatbread and seasoned with herbes de Provence and lots of cracked black pepper.

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The spread itself is a mixture of garlic, olive oil, egg yolk, and lemon juice, a zesty yet creamy complement to many dishes.

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The Provençal iteration of olive-based seasoning is the now-widespread tapenade. A basic recipe includes olives, capers, anchovies and plenty of olive oil, a winning combination!

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Olives has begun to be cultivated in the 6th century BC under the instigation of the Greek colonizers of Phocaea.

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Olive tree is a representative of the landscape of Provence.

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LA DAUBE PROVENÇALE

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Strawberry festival of Velleron on May 8!

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Strawberry festival of Velleron on May 8!

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SOUPE DE FRAISES À L'ORANGE CONFITE

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Divergent opinions on its origin ... the soup au pistou is a vegetable soup of summer, a traditional Provencal dish par excellence!
SOUPE AU PISTOU

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Provencal tradition of thirteen desserts

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Provencal tradition of thirteen desserts

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LA POMPE À L'HUILE

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LE GÂTEAU DES ROIS

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La Bouillabaisse is apparently the best-known cooked fish specialty in the world and remains inseparable from the image of Marseille.

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Surrounded by the Mediterranean Sea, the Alpine Massif and the Rhone, Provence-Alpes-Côte d'Azur is a sun-drenched region, with mild temperatures and generous lands. A crossroads of Europe and the Mediterranean, the mixture of cultural genres is found in a kitchen, with very special flavors. Simple and healthy, Provencal cuisine has the coast!

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Economically the region is the third most important in France.

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Economically the region is the third most important in France.

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It encompasses six departments:

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Provence-Alpes-Côte d'Azur or PACA is one of the 18 administrative regions of France. Its capital is Marseille.