Our food list :

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Eggplant with garlic, onion, parsley, tomato…

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.

Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked separately with olive oil and garlic.

Served hot or cold.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Snails with aioli sauce or tomato sauce.

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.