Provencal gastronomy

The cuisine of Aix-en-Provence is a festival of flavors. You will find in its markets sunburned vegetables and fruits, tomatoes, aubergines, courgettes, peppers; cooked meats with evocative names, the Caillette de Pierrelatte, the moutounesse, the feet and packets, the sausage of Arles, the porch of Nice; as well as specialties that smell good in the South: aïoli, tapenade, brissaouda, galapian d'Apt, Poutarges de Martigues ... All this dotted with herbs that grow in the hills, thyme, rosemary, savory, oregano, farigoulette ... A real poem !

Among the very wide range of these Provençal specialties, do not miss out on the must-see: soup au pistou, bouillabaisse, daube provençale, among others.

As for the wines, those of the Coteaux d'Aix-en-Provence will pleasantly accompany your stay.

If you are staying in Aix, you will not be able to ignore its famous calissons, fruits and almond pasta in the form of shuttles, glazed and placed on an unleavened bread. Specialties of the city since the 15th century, their recipe would have been developed by a cook of the famous good king René. It would thus have served the latter's second marriage with Jeanne de Laval - legend has it that these confections would have managed to give a smile to the latter, generally rather harsh. The calissons became so emblematic of the town that they were distributed during the services to the Virgin of the Seds, patron saint of Aix, supposed to protect the inhabitants from the scourge of the plague which ravaged the city in 1630. The tradition passed through the Centuries and thus every year, at the beginning of September, takes place the blessing of calissons in Aix. Do not miss this great popular event!