The Côte d'Azur

The Côte d'Azur is a glamorous stretch of Mediterranean coastline named for its deep azure-blue waters. The skies are often a mesmerizing cerulean hue as well, thanks to the sunny weather most of the year in this area of southern France. Stretching roughly from Saint-Tropez (overlapping with the Provence region) to Menton, less than 30 kilometers from the border with Italy, the Côte d'Azur has been a fashionable seaside resort destination since the early 19th century. The Côte d'Azur has something for everyone. Nice is the place to enjoy the good life, visit art museums, and stroll along cobblestone streets and palm-fringed boulevards. Within a short drive from Nice are places to visit as day trips, such as splendid waterfront villas and top-notch art museums.

Food in the Côte d'Azur

1. Bouillabaisse

King of regional dishes, bouillabaisse is the signature dish of Marseille. For locals, its appeal lies as much in the flavour as in the ceremonial of serving and eating it: first the broth, then the fish flesh, and copious quantities of croutons and rouille (a spicy, saffron garnish) throughout. It requires a minimum of four types of fresh fish (there is no consensus on a definitive list) cooked in a rockfish stock with onions, tomatoes, garlic, saffron and herbs.

2. Ratatouille

Perhaps Provence’s most famous culinary export (it even lent its name to a Walt Disney film), ratatouille is a vegetable casserole consisting of tomatoes, onions, courgettes, aubergines, peppers, garlic and herbs. It can be served on its own with a good chunk of bread to mop up the juices, or as an accompaniment to pork loin steaks or cutlets.

3. Omelette aux truffes

The area around Carpentras in Provence is famed for its ‘black diamonds’ (truffles), in season from November to March. The fungi is used in numerous guises – infused in olive oil, shaved on pasta dishes or salads – but it is eggs that best complement its pungent aroma. A staple of gastronomic restaurants over the winter months is truffle omelette (also sometimes called brouillade).