<Li> Rouille de seiche (squid prepared in a similar way to bourride) </Li> <Li> Trinxat (Catalan cabbage and potatoes) </Li> <Ul> <Li> Aïoli (sauce made of garlic, olive oil, lemon juice, and egg yolks) </Li> <Li> Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs) </Li> <Li> Calisson (famous candy from Aix - en - Provence) </Li> <Li> Chichi (French churro) </Li> <Li> Daube provençale (a braised stew of beef, vegetables, garlic, and wine) </Li> <Li> Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies) </Li> <Li> Gateau des rois (tortell, provençal variant of the king cake with glazed fruit) </Li> <Li> Gibassier (galette made with olive oil and spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar) </Li> <Li> Navette (from Marseille) </Li> <Li> Oreilette (beignet eaten during carnival or Christmas) </Li> <Li> Pan-bagnat (sandwich with whole wheat bread, salade, hard boiled eggs, tomatoes, tuna or anchovies and olive oil) </Li> <Li> Panisses </Li> <Li> Pieds paquets (lambs' feet and tripe' parcels' in a savoury sauce) </Li> <Li> Pissaladière (an antecedent of the much more popular pizza) </Li> <Li> Pompe à l'huile also called Fouace in Occitan (galette made with olive oil; one of the thirteen desserts of a Provençal Christmas) </Li> <Li> Quince cheese (a jelly - like confection made from the quince fruit) </Li> <Li> Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic) </Li> <Li> Salade Niçoise (various ingredients, but always with black olives and tuna) </Li> <Li> Socca (unleavened crepe made from chickpea flour, common along the Ligurian Sea coast both in France and Italy). </Li> <Li> Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine - chopped basil, garlic and Parmesan) </Li> <Li> Tapenade (puree or finely chopped olives, capers, anchovies and olive oil) </Li> <Li> Tarte tropézienne (famous tarte from Saint - Tropez) </Li> </Ul> <Li> Aïoli (sauce made of garlic, olive oil, lemon juice, and egg yolks) </Li>

French dish with tomatoes and hard boiled eggs