Gastronomy

Everyone knows the inhabitants of Marseille appreciate the simple things of life. It's true that nature has been extremely kind to them. In the first place, the natural environment: an ideal climate, right next to the sea with aromatic riches close at hand…

They know how to blend the flavours of the land and the sea and in this way promote the products of their region. The basic cooking ingredients are simple, consisting of fresh produce (tomatoes, courgettes, aubergines, sweet peppers, fennel, etc.), and a wide variety of fish. Their whole art is expressed by the way they blend all these ingredients with aromatic herbs and spices: garlic,  thyme, rosemary, savoury, basil, chives, etc. ... not forgetting olive oil of course!

You will discover the not-to-be-missed "bouillabaisse" (fish soup), aïoli (Provencal garlic mayonnaise), pieds et paquets (pig's trotters), tapenade (olive dip), pistou (pesto) soup and lots of other dishes.
The Christmas period is also a good time to share in ancestral culinary traditions, such as the "gros souper" and the traditional "13 desserts" and later on the "navettes" (boat-shaped biscuits) at Candlemas.

There is no shortage of specialities for you to choose from!