Top 10 Culinary Specialties of Toulon

What to eat in Toulon?

1. Provençal Tomatoes

In Provence, the region of Toulon, tomatoes are freshly picked and destined to be the subject of many dishes: meat-based, in tarts, some make juice from them, others use them to enhance their fresh salad... But if there's one recipe in Toulon where tomatoes are celebrated, it's the one called "Provençal Tomatoes". These are cut in half and covered with breadcrumbs partly composed of garlic, parsley, with a little olive oil. They can be cooked in a pan or in the oven. An absolutely divine dish!

2. Oreillettes

We're jumping from one thing to another! You'll certainly love these thin and crispy oreillettes, with a touch of powdered sugar sprinkled on top. Very popular in many French regions: in Toulon, Provence, Corsica... These little squares similar to very thin donuts are flavored with lemon and sometimes orange. With a cup of tea, you'll be delighted!

3. Daube de Canonnier

Very similar to a traditional beef bourguignon, daube de canonnier is a dish specially made for carnivores and meat lovers! Cooked with beef tenderly simmered over low heat in rosé wine (a change from the usual red wine), it's then enhanced with carrots, anchovies, and some potatoes. A very renowned dish in Toulon, and generally enjoyed in winter for its comforting virtues.

4. La Brousse

You're wondering what it's about? We'll give you a riddle: a creamy cloud that can be eaten and whose slightly crispy texture reveals a soft sheep's milk cream. You've found it, it's indeed a cheese! La Brousse is a must in Toulon that's consumed the same day it's prepared: it's a cheese you'll definitely find on breakfast tables or during dessert. Toulon residents love mixing it with jam.

5. Solliès Fig Biscuits

Fig biscuits constitute THE main dessert in Toulon. Very famous throughout France, these little dry almond rectangles that people in the region like to call "La Violette," due to the color of the figs in the middle of the dough, are sold absolutely everywhere in the city. Very crunchy on the outside, it makes a perfect contrast with the soft fig paste: a floral taste in the mouth.

6. La Cade de Toulon

Originally from the city of Marseille, cade quickly reached the ears of Toulon chefs, who, with some modifications and by enhancing it with fresh products especially from the region, made it one of their must-have dishes, and thus a true reference in Toulon cuisine. Similar to a tart, cade is no thicker than one to two centimeters and consists essentially of chickpea flour (a food widely consumed in Toulon). Generally, it's served as a side dish, but can just as well be enjoyed alone.

7. White Nougat

A typical regional product, white nougat is a sweet specialty made with almonds and nuts. What makes it successful? Its very soft and sticky white texture balances the brown of the crunchy almonds. In the city of Toulon, people like to enjoy them by flavoring them with vanilla or orange blossom or enhanced with dried fruits that replace the nuts. It's a delicacy you'll find everywhere in the city, so much so that you can even learn from a confectioner how to cook it!

8. Bouillabaisse

It's clear that if you walk around the city, you'll find many restaurants that serve bouillabaisse as their "daily menu." And for good reason? This specialty of Mediterranean Provençal cuisine based on seafood bathing in a creamy orange-toned sauce is simply exquisite: shrimp, fish pieces, oysters, mussels... It's a dish that will please sea lovers as well as pesco-vegetarians looking to avoid red meat. This fish soup can be accompanied by pieces of fresh bread and potatoes.

9. Artichoke à la Barigoule

Are you the type to have a soft heart, and tend to melt easily in front of a dish that tempts you, whose enticing aroma tickles your nostrils? Then this one won't escape the rule! Artichoke à la barigoule is a dish directly from the peasant culinary tradition of Provence. Toulon residents like to cook it with a stuffing based on barigoule mushrooms (a delight, apparently), accompanied by carrots, onions, and some aromatics that enhance the taste. After tasting, it's quite likely that artichokes will become your favorite vegetables!

10. Anchoïade

This anchovy-based sauce is very famous among the inhabitants of the city of Toulon. Enjoyed cold, anchoïade is accompanied by olive oil and garlic carefully crushed in a mortar. Very appreciated as an appetizer, this anchovy sauce is spread on some toast, with a delicious glass of wine in hand. The best thing is to grill them for a few minutes. There, they'll be tasty. In your mouth, it'll be like an explosion of flavors!