A stay in the Bouches-du-Rhône must also be tasteful. The cuisine of the Bouches-du-Rhône is above all Provençal. For gourmets, it starts in markets with fresh products. Almost all towns and villages have their weekly or seasonal market. At the table, taste the tapenade, the anchoïade, then the soup with the pistou or the aioli. At the end of the meal, place to the 13 desserts, the gibassiers, the fougasses or the pumps in oil...

Le Pastis : Sitting in the shade of a tree or on the terrace on the Old Port, in Marseille, ask for a "pastaga". Or simply a pastis. The aperitif of the region. Made with green anise, vanilla, cinnamon and alcohol, this drink was developed by Paul Ricard. The Marseillais love nature with water and ice cubes or accompanied by syrup, mint, grenadine or orgeat.

Olive oil : Produced in large quantities in the department, olive oil is an integral part of the gastronomy of Provence. But it can also be used in cosmetics, it is very moisturizing. Some productions carry an AOC. Tourists can find it on the market or directly at the producer.

Honey : As famous as olive oil, honey from Provence, flagship regional gastronomic heritage, are appreciated by tourists. Their scents exhale all the scents of the garrigue. Taste the honeys a thousand flowers, lavender or rosemary.

The biscuits : In the pastry department, the traditional crunchy Marseille with almonds and the shuttles. For the latter, their secret of manufacture is jealously guarded. As for their appearance, in the shape of trays, it evokes the legend of the "Saintes Maries", Marie-Madeleine, Marie-Salomé, Marthe and Saint-Lazare, who arrived by boat from the Holy Land. The dovecote, its small oval cookies with almonds and candied fruits hide a dove inside, they usually eat at Easter. For a few years, we also find the marseillottes (nougat with anise coated with chocolate) and Esperantines (chocolates in olive oil).

The bouillabaisse : The dish par excellence of the Marseilles gastronomy: the bouillabaisse. This funny name comes from the Provençal "boui-abaisso": it boils and one lowers the fire. Originally, this dish was that of fishermen, who got rid of fish too small or damaged to be sold. Rascasse, lively, red mullet, sliced ​​conger ... several varieties of fish are needed. Once boiled and scorched with olive oil, they are served whole with rust, potatoes and slices of toast. But beware, there are as many bouillabaisse as cooks in the department. In Martigues, it is prepared with cuttlefish.

The feet and packets : Or "feet-packets" as they say in popular vocabulary. This is another typical Marseille dish. These are small squares of sheep's (or lamb's) belly painstakingly rolled into packets and stuffed with small salted, garlic and parsley. Accompanied by feet of mutton (or lamb), they simmer very long with white wine and more or less tomatoes, according to family recipes.

Pesto soup : Pesto soup is a Provencal variant of traditional vegetable soup. It is adorned with basil and crushed garlic, as well as olive oil. To be enjoyed during long summer evenings.

L'aïoli : It is a kind of mayonnaise with garlic finely pounded, mounted with olive oil. It is enjoyed accompanied by cod and seasonal vegetables boiled (carrots, potatoes ...). A culinary institution, the aïoli is even the subject of real competitions, as during the summer in La Ciotat.

Anchoïade : It is made from crushed anchovies which are melted in olive oil, lighter than the aïoli. Anchoïade marries perfectly with all sorts of raw vegetables.