The Provencal cooking is a sunny Gastronomy...

Its specialities, without being typically from Aix, come from the picturesque coloured markets of Provence.
This cooking is perfumed with fragrances coming from the hills (thyme, oregano, sarriette, rosemary, fennel and farigoulette), garlic, olive oil, basil, onion which embellish the vegetables gorged with sun: tomatos, courgettes, aubergines, sweet peppers... to eat with sea food, lamb or game. We can mention the Soupe au Pistou (basil soup), the Daube Provençale (stew), the Pieds-paquets Marseillais (cooked meat), the Aïoli (garlic mayonnaise)...Washed down with some wine from the hillsides of Aix en Provence, these provencal meals have seduced the most difficult palates.