Roland Bello
Provence’s Côte d’Azur.
From the article Classic Foods of Provence
Roland Bello
Restaurant Lou Fassum’s namesake specialty, fassum, a cabbage stuffed with pork, rice, and ham.
From the article Classic Foods of Provence
Roland Bello
A quiet street in Maussane-les-Alpilles.
From the article Classic Foods of Provence
Roland Bello
Mullet, from which roe is extracted to make poutargue, at La Saveur des Calanques.
From the article Classic Foods of Provence
Roland Bello
The entrance to Ou Ravi Prouvencau in Maussane-les-Alpilles, home to Provence’s best pieds et paquets (lamb’s feet and tripe packages).
From the article Classic Foods of Provence
Roland Bello
Toast topped with crème de mélet (sand-smelt paste), from La Saveur des Calanques, in Port-de-Bouc.
From the article Classic Foods of Provence
Roland Bello
A view of Grasse from the restaurant Lou Fassum.
From the article Classic Foods of Provence
Roland Bello
Sweet biscotins at Poulain patisserie, in Aix-en-Provence.
From the article Classic Foods of Provence
Roland Bello
Inside Ou Ravi Prouvencau.
From the article Classic Foods of Provence
