Bouillabaisse (Provençal: bolhabaissa) is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir (‘to boil‘) and abaissar (‘to reduce heat’, i.e. ‘simmer‘). read more…
Old Nice (Vila-Vielha in niçois) is the old part of the city of Nice. Its inhabitants also speak of the “old town” (vielha vila in niçois). In the past, the nickname babazouk was also given to it, a local adaptation of the Arabic expression meaning “door to the souk”. read more…
The main pedestrian route in Old Nice, the Cours Saleya, parallel to the Quai des États-Unis, extends rue Saint-François-de-Paule to the west, from rue Louis-Gassin to Place Charles-Félix. read more…
Biot (Occitan: Biòt) is a small fortified medieval hilltop village in the Provence-Alpes-Côte d’Azur near Antibes, between Nice and Cannes. Many people come to Biot for its renowned cubist art museum of Fernand Leger as well as the winding cobbled lanes on the elevated fort. This village, that is now known for its ceramics and glassblowing, dates to prehistoric times. read more…
Tarte tropézienne, also known as “La Tarte de Saint-Tropez”, is a dessert pastry consisting of a halved brioche filled with a mix of two creams, thick pastry cream (crème pâtissière) and buttercream, and topped with pearl sugar. It was created in 1955 by Polish confectioner Alexandre Micka, a pâtisserie owner in Saint-Tropez, where he moved in 1945 just after the war. read more…
