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Classic Foods of Provence

Classic Foods of Provence

Roland Bello

Provence’s Côte d’Azur.

From the article Classic Foods of Provence

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

Classic Foods of Provence

Roland Bello

A quiet street in Maussane-les-Alpilles.

From the article Classic Foods of Provence

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

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

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

Classic Foods of Provence

Roland Bello

A view of Grasse from the restaurant Lou Fassum.

From the article Classic Foods of Provence

Classic Foods of Provence

Roland Bello

Sweet biscotins at Poulain patisserie, in Aix-en-Provence.

From the article Classic Foods of Provence

Classic Foods of Provence

Roland Bello

Inside Ou Ravi Prouvencau.

From the article Classic Foods of Provence

See the slideshow: Classic Foods of Provence

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