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A traditional Provençal seafood stew combining various fish, shellfish, and herbs. It's flavored with garlic, orange peel, fennel, saffron, and olive oil.

A vegetable dish featuring eggplant, zucchini, bell peppers, tomato, onion, and seasoned with herbs de Provence.

Chicken braised with wine, lardons, mushrooms, and optionally garlic and onion. Burgundy wine is typically used.

Beef stewed in red Burgundy wine with beef broth, flavored with carrots, onions, garlic, and a bouquet garni, garnished with mushrooms and pearl onions.

A savory tart filled with a custard of eggs and cream, topped with smoked bacon (lardons). Cheese is sometimes added.

An upside-down pastry with caramelized apples on the bottom (top when inverted), served warm.

A mixed salad consisting of tomatoes, tuna, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil.

A dessert consisting of a rich custard base topped with a contrasting layer of hard caramel, created by torching sugar on the surface.

Onion soup based on meat stock, often served with croutons and melted cheese on top.

A slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white beans.

Roasted duck with a bigarade sauce (a type of bitter orange sauce). It's a classic example of sweet and sour flavor pairing.

A French beef stew that includes beef, oxtail, marrow bones, root vegetables, and a bouquet garni, simmered in a clear broth.

Mussels cooked with white wine, shallots, parsley, and butter, often served with fries.

A baked or fried boiled ham and cheese sandwich. The dish can be made with various types of ham and cheese.

Salmon fillet is baked in a parchment paper parcel with lemon, butter, and herbs, allowing it to steam in its own juices.

A delicacy of raw ground beef, mixed with onions, capers, parsley, and often served with an egg yolk on top.

A veal ragout in which the meat is not browned in the cooking process, giving the stew a white color, with a creamy sauce made with roux and cream.

Snails cooked in a sauce of white wine, garlic, butter, and parsley served in their shells.

Small sponge cakes with a distinctive shell-like shape, flavored with lemon zest and vanilla.