This traditional Provençal fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it using the leftovers from their daily catch, making the best of what they had in their nets.

Over time, bouillabaisse evolved into one of the most luxurious seafood dishes in the world: it is found in every upscale restaurant in the lively seaport city of Marseille where it can cost up to €200 for a meal for two. Anything below €50 is considered an ordinary fish soup—a good rule of thumb for those who want to taste the real thing. 

Originally a poor man’s dish, soupe de poisson à la rouille is a classic French soup and a close cousin of the famous bouillabaisse. The soup is usually prepared with white fish that is cooked in a flavorful broth that mostly incorporates tomatoes, olive oil, garlic, saffron, and various herbs.

The soup is then strained and served with rouille, a classic Provençal sauce that usually incorporates bread, garlic, spices, egg yolks, and olive oil while some versions can also include monkfish liver, tomatoes, or potatoes. 

A specialty of Aix-en-Provence, calissons are diamond-shaped sweets made with almonds and candied melons, covered in icing. The tradition of combining almonds and candied fruits dates all the way back to Greek and Roman times, while some texts from the 12th-century mention Italian monks who made cakes from almonds.

As almonds became important in the city of Aix-en-Provence, they were combined with Cavaillon melon to make the famous calissons. There is also an interesting tale about their invention, taking place at the wedding feast of King René of Anjou in 1454. 

Navettes are French cookies from Marseilles that are shaped like a boat or a shuttle. Their characteristical shape is said to commemorate Mary Magdalene and Saint Martha and their voyage to Marseilles by boat, about 2000 years ago. The cookies are flavored with orange-flower water and are traditionally consumed on February 2nd, known as Candlemas Day, although they can be bought all year round in the Four Des Navettes bakery in the center of Marseilles.

The bakery hasn't stopped producing these cookies since 1781. Although orange-flavored navettes are the most popular choice, there are also varieties with cinnamon, chocolate, vanilla, and lavender.

Pieds paquets, meaning feet and packets of tripe, is one of the finest and most unique dishes of Provençal cuisine. The dish is a specialty of Marseille and Sisteron, consisting of stewed lamb's feet and tripe that are filled with carrots, garlic, onions, salt pork, and herbs.

Slowly simmered, the meat becomes so tender that it almost melts in the mouth. Originally, pieds paquets was invented out of poverty, in times when meat was scarce and every part of the animal had to be used. Today, chefs from Sisteron suggest that the dish should be prepared a day in advance, and it is recommended to cook it for at least seven hours.