The staples of Provencal cooking - olive oil, garlic and herbs - take on an Italian influence in Cote d’Azur cuisine.
You’ll find wide use of ravioli, cannelloni, gnocci and pistou, similar to pesto. Try savoury Provencal chickpea pancakes and pissaladiere, a pizza topped with black olives, onions and anchovy.
Fish in many forms is commonly found on menus, from soup (bouillabaisse) and stew (bourride) both served with garlic mayonnaise, to simply grilled with lemon or herbs.
Seafood platters are piled high with clams, lobster, oysters and more in resort restaurants.
Nice has its own specialities, most famously a salad made from the region’s wonderful fresh vegetables decorated with boiled egg, black olives and perhaps a few anchovies. True salade Nicoise never uses cooked vegetables or potato although sometimes tuna is added.
Desserts are light and use local fruits like Menton lemons in lemon soufflé. Italian tiramisu is also popular as are sorbet and ice cream. Fittingly, the little local pastries of Grasse known as fougassettes are flavoured with orange blossom.
Sip cocktails in Cannes or try AOC white or red Bellet from hills near Nice.