THE SOUTH EAST


This is where the olive reigns. The cuisine benefits from its flavoursome oil and the exciting fragrance of the maquis. All the aromas of the Mediterranean are to be found, in Bouillabaisse, which is based on rock fish.

The great aioli (garlic mayonnaise) accompanies the feasts of Provence, meat, cod, boiled vegetables, a real feast! You owe it to yourself to taste a ratatouille or a piperade and a socca (semolina of chick peas) while strolling through old Nice.

Corsica is famous for its charcuterie, its blackbird pates and its goats and ewe cheeses..


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