Provence and Camargue

Pieds-et-paquets – Marseillais lamb tripe and feet (not for the faint-hearted) Ratatouille – classic stew of aubergines, tomatoes, courgettes and peppers Artichauts à la barigoule – small violet artichokes stuffed with bacon lardons and vegetables, and cooked in wine Beignets de fleurs de courgette – courgette flower fritters Salade Niçoise – lettuce with hard-boiled egg, olives, green beans, tomatoes and anchovies (or tuna) Tourte des blettes – pie of chard, raisins and pine kernels (a vegetarian favourite) Socca – chickpea pancakes, a speciality of Nice Salade de chèvre chaud – salad greens topped with toasted slices of baguette, and covered in melted goats’ cheese, herbs and a drizzle of olive oil Fougasse – Provençal variation on the Italian focaccia (but do not tell the locals): a flat olive oil bread often flavoured with olives Tarte Tropezienne – St-Tropez’s sponge cake filled with rich crème pâtissière