Our gastronomy

Aoïlli, pistou soup (with garlic and basil), boar meat braised with wine, ratatouille... all these tasty specialities have been exported all over the world, spreading far and wide the provençal art of blending its many different flavours.

We invite you to try these typical recipes from the Provence Verte (the Green Provence), which are classified by ‘commune’ (only in french).

- Flan d'asperges

- Asperges Maximinoises

- Ballotins de lapin brignolais

- Sanguins du massif au vinaigre

- La Croustine

- La Pompe à l'huile

- Bouillabaisse d'oeuf

- Les petits violets marinés

- Carré de veau à la brignolaise

- Daube Néoulaise

- Croustine à la corrensoise

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