Provence-Alpes-Côte d'Azur

Label RougePGI Meat Agneau de Sisteron Between the Crau and the alpine pastures, the transhumant lamb brushes through the wild thyme and… Fruit & vegetables Ail de Piolenc On the plain of the Rhône and the Aygues, beneath the mistral, Piolenc has for generations cultivated… AOCPDO Cheeses Banon A chestnut leaf tied with raffia, an Alpine fragrance, a history stretching back to the Romans. Traditional dishes Bouillabaisse When it boils, turn it down: Marseille bouillabaisse, soup of kings and king of soups. AOCPDO Cheeses Brousse du Rove A fresh goat's cheese steeped in centuries-old Provençal tradition, as white and velvety as a cloud… Confectionery Calisson d'Aix Ground almonds, candied melon, orange peel, royal icing: the calisson is the sweet soul of Aix. PGI Fruit & vegetables Cerises des coteaux du Ventoux The first French PDO (AOP)/PGI cherry, born on the slopes of the giant of Provence, bright red and… PGI Fruit & vegetables Citron de Menton Bathed in the Riviera sunshine, sheltered by the Alps and caressed by the Mediterranean, the Citron de… Fruit & vegetables Courge du Var In Rians, squash is not merely an autumn vegetable: it is a festival, a brotherhood, and an entire… PGI Grains & pulses Farine de petit épeautre de Haute Provence A year after the grain, it was the milling itself that received its own geographical indication — a… AOCPDO Fruit & vegetables Figue de Solliès The Bourjassotte Noire of Solliès: when the Var sunshine concentrates a thousand years of tradition into… Confectionery Fruit confit d'Apt In Apt, the fruit's water has been replaced with sugar since the Middle Ages — a patient craft that has… AOCPDO Spices & condiments Huile d'olive d'Aix-en-Provence From noble Aix to the Mediterranean, olive oil breathes ripe fruitiness and Provençal gentleness. AOCPDO Spices & condiments Huile d'olive de la Vallée des Baux-de-Provence Between the Alpilles and the Crau, the oil of Les Baux is born of ancestral farming hands, green or… AOCPDO Spices & condiments Huile d'olive de Haute-Provence On the limestone foothills of the Provençal Alps, the olive trees whisper the green, mineral essence of… AOCPDO Spices & condiments Huile d'olive de Nice Mild and scarcely bitter, this oil from Nice envelops the palate in a rounded almond flavour, guardian… AOCPDO Spices & condiments Huile d'olive de Provence The queen of Provençal oils, born of the ripe fruit of Aglandau and Salonenque, offers body, finesse and… PGI Fruit & vegetables Melon de Cavaillon Since 1495, this sweet melon of kings has charmed palates with its luscious, honeyed flesh, an emblem of… PGI Spices & condiments Miel de Provence A thousand flowers concentrated into gold: Miel de Provence breathes lavender, garrigue, thyme and… AOCPDO Fruit & vegetables Muscat du Ventoux A bluish berry veiled in bloom, crisp to the bite and muscat on the palate — the table grape that bears… Pastries & bread Navette de Marseille Since 1781, the Four des Navettes has sculpted the legendary boat of Marie-Madeleine into a hard biscuit. PDO Fruit & vegetables Olive de Nice As black as a Mediterranean night, the Niçois olive has been slowly mellowing in brine for more than two… AOCPDO Fruit & vegetables Olives cassées de la Vallée des Baux-de-Provence Green and crisp, delicately cracked and flavoured with wild fennel, they embody the sunshine of the… AOCPDO Fruit & vegetables Olives noires de la Vallée des Baux-de-Provence Black and sweet, Grossane olives from Les Baux reveal generous flesh and a mild flavour, pricked by hand… Traditional dishes Pan bagnat A fishermen's snack turned into a defended appellation: salade niçoise slipped between two slices of a… PGI Grains & pulses Petit épeautre de Haute-Provence 10,000 years of history: einkorn, one of the earliest domesticated cereals, still endures on the high… Traditional dishes Pieds et paquets A hearty, rustic dish born in the faubourgs of Marseille, where sheep's trotters and tripe parcels… Grains & pulses Pois chiche de Rougiers A jute sack brought back from a ship arriving from the Near East, sown at the foot of an ancient volcano… PGILabel Rouge Fruit & vegetables Pommes des Alpes de Haute Durance The only triple-certified apple in France, picked between 450 and 900 m altitude in Alpine orchards, it… Traditional dishes Ratatouille In the gardens of the comté de Nice, the whole of summer fits into a single casserole: aubergines… Traditional dishes Salade niçoise Fully ripe tomatoes, anchovies, black olives from Nice: a salad of raw vegetables that the Niçois refuse… PGI Spices & condiments Sel de Camargue Pure, crystalline white, born of the salt pans of Aigues-Mortes since Antiquity — and, for its fleur… Traditional dishes Socca niçoise A chickpea flatbread cooked over embers, a Niçois tradition on Cours Saleya for two centuries. Traditional dishes Soupe au pistou A Provençal summer soup where kitchen-garden vegetables simmer gently until a spoonful of pounded pistou… Spices & condiments Tapenade Black olives, capers, anchovies: three ingredients, a thousand years of the Mediterranean in one purée. PGI Spices & condiments Thym de Provence A fragrant little treasure of the Provençal garrigues, this thyme with concentrated essential oils…