Ratatouille is a classic French Provencal vegetable dish made from stewed eggplants, zucchini, tomatoes, onions and peppers. It is usually served as a side dish or as an accompaniment to fish or meat.

Daube Stew is a traditional French Provencal stew made with beef, vegetables, aromatic spices, and red wine. It is slow cooked for several hours to create a flavorful and hearty dish.

Tapenade is a spread made from olives, capers, olive oil, and anchovies that is popular in the Provence region of France.

Magret de canard is a French dish made with duck breast. Magret de canard is a traditional French dish made from the breast of a Moulard duck. The breast is usually cooked quickly over high heat, and served pink in the middle.

Socca is a traditional street food from Nice, France, made from chickpea flour, olive oil, and water. It is usually served in a pancake-like shape and eaten hot with salt and pepper.

Pan-bagnat is a traditional sandwich from Nice, France made with tuna, tomatoes, hard-boiled eggs, anchovies, and olives in a crusty roll.

Pissaladière is a savory tart originating from Nice, France. It is made with a thin crust of dough topped with caramelized onions, anchovies and olives.

Salade Niçoise is a classic French salad from the city of Nice that typically features tuna, anchovies, hard-boiled eggs, tomatoes, potatoes, green beans and olives. It is usually served with a vinaigrette dressing.