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

We draw the attention of sweet tooths, soon to visit Aix-en-Provence! The delicacies and other confectioneries typical of the city are legion. Most of Aix's sweets are sold in bags. They are therefore preservable and easily transportable... In other words, for taste souvenirs and gourmet gift boxes, you'll be in the right place!

1. Fish soup

You'll smell from afar this iodized medley of good Mediterranean products! Originally from Marseille, fish soup made its way to Aix-en-Provence to never leave it again. This stew is essentially composed of rock fish (roucou, girelle, scorpion fish, sarran...). The stars are plunged into an aromatic broth based on garlic, onions and celery. Aix fish soup will be served to you steaming hot, with rouille and fresh bread.

2. Anchoïade

Absolutely divine as an aperitif or starter, anchoïade is a salty snack typical of Aix. It's a fresh anchovy cream, to spread on bread or dip with raw vegetables. Regarding the latter, it's "whatever takes your fancy": radishes, cucumber, carrots, cherry tomatoes... Depending on the mood of the moment or market suggestions.

3. Pistou Soup

This comforting broth is an emblematic specialty of Provence. In Aix-en-Provence, you'll find it at all the good local cuisine tables. Originally from the city of Genoa. Pistou soup is made with tomatoes, potatoes, legumes, and of course Pistou (a mixture of garlic, parmesan, basil, and olive oil). For info, the term "pistou" means "pestle" or the tool used to crush the foods that compose it.

4. Aix goat cheeses

Goat farming has been deeply rooted in the Provençal territory since Antiquity. Production experienced a clear acceleration around Aix-en-Provence during the 8th century. Notably thanks to the climate, relief and local vegetation, conducive to cheese production. This unique natural ensemble gives Aix goat cheese an incredible taste specificity. Aged or fresh, with herbs or ash-covered, the aromatic palette is absolutely fantastic in this other Aix en Provence specialty.

5. Provençal frog legs

The French have had an international reputation as frog eaters since the 16th century. The white and delicate flesh of their legs comes in various regional recipes, like the famous Provençal parsley preparation. The Provençal marinade contains olive oil, naturally, garlic and parsley. The frog legs will be pan-fried and will keep their texture both firm and tender. Before sitting down to eat, your plate will be sprinkled with a light lemon juice for a touch of freshness. Enough to lick your fingertips!

6. Provençal Daube

A convivial dish par excellence, Provençal Daube knows how to bring locals together around a hot casserole. It's a carnivore specialty, which can include beef, veal, bull, mutton or lamb meat. The preparation is also a long-term endeavor. Everything is in the marinade – based on red wine, herbs de Provence and spices – in which the meat soaks for a whole day. The slow cooking of the dish will require several additional hours, and will give the meat its inimitable tenderness. Know that there is no "typical" recipe for Provençal Daube. Each family has its own confidential variant, which is passed down from generation to generation.

7. Provence Lavender honey

To spread on fresh bread or to perfume a hot drink, lavender honey is savored more than it is eaten. Recognizable by its ravishing purple color, lavender is the emblematic flower of Provence. You either love it or hate it, in any case, its pronounced scent and taste leave no one indifferent. Even when it delicately perfumes a creamy honey. You'll recognize IGP lavender honey by its pearly color and its delicious taste that producers will share with all enthusiasts.

8. Pompe à huile

photo credit Wikimedia

Close cousin of fougasse, gibassiers and other flat breads of Provence, pompe à huile (olive) has more the softness of a brioche than that of bread. However, it is indeed a bread, whose dough is enhanced with sugar, orange blossom water and olive oil in Provençal cuisine. It's the speed of olive oil absorption by the dough that gives it its name "pompe à huile". Traditionally, this bread is shared at Christmas and is part of the famous 13 Provençal desserts. Custom dictates that pompe à huile be broken and not cut, like Christ who broke the bread. Before tasting it, we recommend adding a thin layer of local lavender honey, for even more indulgence.

9. Calisson d'Aix

Indeed, we love childhood delights in this area! This is surely what made the calisson d'Aix the cult specialty of Aix-en-Provence. This tender diamond-shaped confection is not from yesterday, but from the 15th century. Time and the love of locals for its authentic almond and melon flavor have helped preserve the artisanal manufacturing method. Calissons d'Aix are prepared with almond paste, candied melon and orange blossom. All of it placed on an almost translucent sheet of unleavened bread and covered with royal icing. Now unmissable, calissons are fully part of the city's heritage and are rigorously blessed every year. Calissons are part of Aix traditions, a terroir product to taste and offer.

10. White Nougat

White nougat is a confection made with egg whites, honey and almonds. Known throughout France, nougat manufacturing has existed forever in Aix-en-Provence. As everywhere, you'll find three kinds of nougats: black, white and red. White nougat, the most popular, owes its milky color to the incorporation of egg whites to honey and sugar, unlike the original Arab black nougat recipe. Its sticky and soft texture is counterbalanced by the crunch of roughly chopped almonds. Nougat paste is traditionally perfumed with honey, vanilla syrup or orange blossom water. Dried fruits can also be replaced by candied fruits for twice as many sensations when tasting. Once the nougat is ready, it is cut into slices, cubes or sticks.