Bouillabaisse is a filling fish stew, originating from Marseille. The brew is brimming with up to six different types of fish, including lobster, crab, mussels or clams, and garnished with a variety of herbs and spices.

Bouillabaisse is served as a main course and accompanied by rouille - a spicy sauce made with olive oil,  and chilli - and warm bread.

Although seen all over France, Salade Niçoise is a speciality of the region of Nice. The salad is a mixture of raw vegetables, hard boiled eggs, anchovies, tuna, and lashings of olive oil.

And for those Destination Cooks with sweet teeth…
Candied fruits were originally made as by from the confectioners of Apt.
Today, glazed favourites include sugared clementines, cherries, apricots, figs, pears plums and fruits from surrounding orchards.

Calisson d'Aix is known as ‘the’ confectionery of Provence. Calissons are made of a smooth, pale yellow paste of candied fruit, especially melons and oranges, and ground almonds topped with a thin layer of white icing. They have a texture similar to marzipan, but with a fruitier, melon-like flavour.

Lastly, when the weather’s hot there’s nothing like a cold wine to refresh.

Regional wines are fresh and fruity and include Côtes de Provence, Bandol, Cassis and the rare Bellet from near Nice.