France: Provence

Bandol and Cassis

Marseille's local fine wines
By Liz Berry MW and Elizabeth Gabay MW

This Guide was last updated on 24 April 2011
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Food specialities

Bouillabaisse: a chunky fish soup originating in Marseille made from a selection of local fish and seafood including mullet and snapper, and flavoured with saffron, tomatoes and olive oil. Served with croutons spread with rouille, a spicy mayonnaise. Cassis white wine traditionally accompanies this dish but a rosé works too.

Bourride: fish stew flavoured with orange and served with golden saffron potatoes and aioli. Delicious with Bandol rosé.

Fresh fish and shellfish: served simply, such as grilled red mullet with fennel.

Pistou soup: a tasty bean and vegetable summer soup flavoured with pistou. Rosés go particularly well with this soup.

Aioli: garlic mayonnaise, or term used for a garlic sauce that may be integral to a fish or vegetable dish, or even simply a term for the dish itself. Coastal versions may replace salt cod with fresh fish.

Ratatouille: the classic dish of aubergines, courgettes, tomatoes and peppers cooked in olive oil, with the addition of garlic and aromatic herbs, such as rosemary. Works well with robust Bandols.

Goats' cheese: either mild and fresh, or mature and pungent.

Tapenade: a paste of olives, capers and anchovies – served with bread or raw vegetables – often as an aperitif with a glass of chilled rosé.

Anchoiade: warm anchovy paste with olive oil and garlic into which you can dip raw vegetables.

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