One of the most satisfying adventures of our trip has been exploring the local gastronomy. Aside from the well-known Salade Niçoise that has found its proper place on menus worldwide, regional specialties also include ratatouille (vegetables in tomato broth), petits farcis (stuffed vegetables), bouillabaisse (fish soup), pissaladière (carmelized onion tart), pistou (basil sauce), aioli (garlicky mayonnaise), and various tapenades (olive-based spreads). A trip to any boulangerie or pâtisserie offers the delights of fougasse, beignets, biscotins, tourte de blettes (surprisingly made with swiss chard), and fruits confits (candied fruits).
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