Page 207 - (DK Eyewitness) Travel Guide - Provence & The Côte d'Azur

REST A UR ANT S , C AFES AND BARS  205

liver with spinach and juniper
berries) and the saucisson of
Arles, once made from donkey
but now usually pork.

Fruit and Honey
Elaborate desserts are rare,
since there is so much sweet
ripe fruit for the picking.
Cavaillon melons are among
the best in France, and the
famous lemons of Menton
are celebrated in an annual
Dried spices and herbs on sale at the market in Nice festival. Candied fruit has
been produced in Apt since
bass) with fennel. Seafood terracotta dish (daubière) in the Middle Ages. Local honeys
includes mussels (moules), tiny which it is gently cooked for are scented with chestnut,
crabs, giant prawns (gambas) hours. Another speciality is lavender or rosemary.
and sea urchins (oursins). Look boeuf gardien, the bull’s­meat
out for trout from the Alpine stew of the Camargue, served
streams north of Nice and with nutty local red rice. Game ON THE MENU
freshwater eels in the Camar­ from the mountains and Beignets des fleurs de
gue. Popular fish dishes include woods includes wild rabbit, courgette Courgette (zucchini)
soupe de poissons (fish soup), hare and wild boar. Regional flower fritters.
octopus cooked Provençal charcuterie features caillettes Fougasse Flat olive oil bread
style with white wine, tomatoes (cakes of chopped pork and often studded with olives.
and herbs, and the famous
brandade de morue, a speciality Ratatouille Stew of aubergine
of Nîmes, a purée of salt cod, (eggplant), tomatoes, courgettes
cream, potatoes and olive oil. (zucchini) and peppers.
Salade Niçoise Lettuce with
hard­boiled egg, olives, green
Meat and Game beans, tomatoes and anchovies.
Lamb is one of the popular Socca Chickpea (garbanzo)
meats, especially that of pancakes, a speciality of Nice.
Sisteron, where it is grazed Tarte Tropezienne, St­Tropez’s ­Tropez’s ­
on high mountain pastures, indulgent sponge cake stuffed
resulting in delicately herb­ with crème patissière.
flavoured flesh. Beef is most Tourte des blettes Pie of chard,
often served as a daube, Display of the famous and delicious raisins and pine kernels.
named after the pot­bellied saussicons d’Arles

Artichauts à la barigoule Loup au fenouil A sea bass is Boeuf en daube Beef is mar­
Small violet artichokes are stuffed with fennel twigs and inated in red wine, onions and
stuffed with bacon and baked with white wine or garlic, then stewed with orange
vegetables, cooked in wine. grilled over more twigs. peel and tomato.