Salade Niçoise.
A hearty Provençal salad with tuna, anchovies, boiled eggs, tomatoes, potatoes, lettuce, green beans, olives and a tangy dressing.




Pissaladiere.
The Provençal equivalent of an Italian pizza, topped with caramelized onion, anchovies and olives.

Ratatouille.
A hearty mixture of tomatoes, onions, zucchini, eggplant, red and green peppers is cooked with olive oil, thyme and garlic to create a sweet and chunky Provençal vegetable stew.

Provençal Fish with Vegetables.
This delicate fish dish, flavored with herbs, chopped black olives, extra virgin olive oil and white wine encapsulates the flavors of Provence.

Soupe au Pistou.
A richly-flavored Provençal vegetable and bean soup infused with fresh basil.

Pan Bagnat.
A Provençal sandwich stuffed with tuna, tomatoes, boiled eggs, olives, green pepper and an olive oil dressing.

Provençal Potato & Asparagus Salad.
A robust potato salad with steamed asparagus and a Dijon mustard, olive oil dressing.




Tapenade.
A luscious Provençal paste made with olives, olive oil, anchovies, capers and garlic.

Provençal Apple & Walnut Pie.
A simple apple and walnut pie baked until light and luscious and served warm with a scoop of vanilla ice cream.