Top 10 culinary specialities in Aix-en-Provence

Sun-drenched vegetables, olive oil, Mediterranean fish and lots of sweets! Yes, there’s a lot on the menu in Aix, and above all, proud examples of Provençal gastronomy.

Aix-en-Provence is the ideal place to try the regional specialities that we often associate with Marseille, without ever having to suffer the inconveniences associated with it.

Of course, most of Aix-en-Provence’s savoury recipes are also found in the rest of the region. Nevertheless, the city has brilliantly added its own personal touch. You’ll find new variations on daube provençale, for example, or a stronger version of black olive tapenade. On the other hand, you’ll be surprised by 100% local culinary creations, such as Alexandre’s entremets, which you won’t find anywhere else in France.

From one table to the next, in the artisanal shops or at the markets… Follow the comforting flavour of honey, the pep of tomato and the powerful scent of lavender that make up the gastronomic identity of Aix-en-Provence.

What to eat in Aix-en-Provence Our selection of 10 Aix specialities

If you have a sweet tooth and are passing through Aix-en-Provence, we’d like to draw your attention! The city’s typical sweets and confectionery are legion. Most of Aix’s sweets are sold in bags. In other words, if you’re looking for tasty souvenirs and gourmet gift boxes, you’ve come to the right place!

1. Fish soup

You’ll smell this iodised mishmash of fine Mediterranean produce from afar! Originally from Marseille, fish soup has made its way to Aix-en-Provence, where it has remained ever since. This soup is essentially made up of rock fish (roucou, girelle, rascasse, sarran…). The stars are immersed in an aromatic broth made from garlic, onions and celery. Aix fish soup is served steaming hot, with rouille and fresh bread.

2. Anchoïade

Absolutely divine as an aperitif or starter, anchoïade is a typically Aix-en-Provence savoury snack. It’s a fresh anchovy cream, spread on bread or sautéed with raw vegetables. As for the latter, it’s a case of ‘hit or miss’: radish, cucumber, carrot, cherry tomato… depending on what you fancy at the time or what the market suggests.

3. La Soupe au Pistou

This comforting broth is an emblematic speciality of Provence. In Aix-en-Provence, you’ll find it at all the good local restaurants. It originated in Genoa. Pistou soup is made with tomatoes, potatoes, pulses and, of course, Pistou (a mixture of garlic, Parmesan cheese, basil and olive oil). For the record, the term ‘pistou’ means ‘pestle’, or the tool used to grind the food it’s made from.

4. Aix goat’s cheeses

Goat farming has been deeply rooted in Provence since ancient times. Production really took off around Aix-en-Provence in the 8th century. The climate, topography and local vegetation are ideal for cheese production. This unique natural combination gives Aix goat’s milk cheese an incredibly distinctive taste. Matured or fresh, with herbs or ash, the range of flavours is absolutely fantastic in this other Aix en Provence speciality.

5. Frog legs Provençal style

The French have had an international reputation for eating frogs since the sixteenth century. The flesh of their delicate white thighs is available in a variety of regional recipes, such as the famous persillade à la provençale. The Provençal marinade contains olive oil, of course, garlic and parsley. The frogs’ legs will be browned in the pan, retaining their firm yet melt-in-the-mouth texture. Before you sit down to eat, your plate will be sprinkled with a little lemon juice for a touch of freshness. You’ll be licking your fingertips!

6. Daube Provençale

A convivial dish par excellence, Daube Provençale brings the locals together around a hot pan. It’s a carnivorous speciality, and can include beef, veal, bull, mutton or lamb. Preparing it is also a time-consuming ordeal. It’s all in the marinade – made with red wine, Provençal herbs and spices – in which the meat is bathed for a whole day. Stewing the dish will take several more hours, and will give the meat its inimitable melt-in-the-mouth flavour. There is no ‘standard’ recipe for Daube Provençale. Each family has its own secret variation, handed down from generation to generation.

7. Lavender honey from Provence

Spread on fresh bread or used to flavour a hot drink, lavender honey is better enjoyed than eaten. Renowned for its lovely purple colour, lavender is the emblematic flower of Provence. You either love it or hate it, but its scent and strong taste leave no one indifferent. Even when it delicately perfumes a creamy honey. You’ll recognise PGI lavender honey by its pearly colour and delicious taste, which the producers will be delighted to share with you.

8. The oil pump

photo credit Wikimedia

A close cousin of fougasse, gibassiers and other Provençal flatbreads, pompe à huile (olive) has more the softness of a brioche than that of a loaf. And yet it’s really a loaf of bread, with sugar, orange blossom water and olive oil added to the dough in Provençal cuisine. It is the speed with which the olive oil is absorbed by the dough that gives it its name of ‘oil pump’. Traditionally, this bread is shared at Christmas and is one of the famous 13 Provençal desserts. It is customary for the pompe à huile to be broken rather than cut, in the image of Christ who broke the bread. Before tasting it, we recommend adding a thin layer of local lavender honey, for even more deliciousness.

9. Calisson d’Aix

We definitely love childhood delicacies around here! That’s probably why the calisson d’Aix is the cult speciality of Aix-en-Provence. This tender diamond-shaped confection dates back to the 15th century. Time and the love of the locals for its authentic almond and melon flavour have enabled the traditional method of production to be preserved. Calissons d’Aix are made from almond paste, candied melon and orange blossom. The whole is placed on an almost translucent sheet of unleavened bread and covered with royal icing. Calissons have become an essential part of the town’s heritage, and are rigorously blessed every year. Calissons are part of Aix’s traditions, a local product to be savoured and given as a gift.

10. White Nougat

White nougat is a confection made from egg whites, honey and almonds. Known throughout France, nougat has always been made in Aix-en-Provence. As everywhere, you’ll find three types of nougat: black, white and red. White nougat, the most popular, owes its milky colour to the incorporation of egg whites with honey and sugar, unlike the original Arab black nougat recipe. Its sticky, chewy texture is counterbalanced by the crunch of coarsely chopped almonds. The nougat paste is traditionally flavoured with honey, vanilla syrup or orange blossom water. The dried fruit can also be replaced by candied fruit for twice the taste sensation. Once the nougat is ready, it is cut into slices, cubes or sticks.