This is wonderfully illustrated by some of its specialities: Niçoise salad, pissaladière (pizza-like with onions, anchovies or anchovy paste and olives), pan-bagnat (local sandwhich with olive wet bread), pistou (vegetable soup with basil and garlic), farcis (vegetables stuffed with breadcrumbs), stock-fish, ratatouille (French Provençal stewed vegetable dish), courgette flower fritters, mesclun (mixed salad leaves), Swiss chard tarts and many others.
