The Regional Flavors
Each part of the French Riviera and neighboring Provence boasts signature specialties, from Marseille’s bouillabaisse fish stew to Toulon’s chickpea “pancakes,” or cade
. Near the city of La Seyne, starred French chefs like Lionel Lévy source rare products like native red Tamaris mussels from the bay, while the six-generation Jonquier family’s artisanal factory
produces sweet almond- and honey-filled nougat. In the center of Toulon, restaurants such as Les Têtes d'Ail
highlight Provençal flavors through locavore cuisine hailing from the Cours Lafayette market. If you’re eager to dine overlooking the sea, cliffside L'Oursinado
in Le Pradet obliges nicely. And one of the most famous fish restaurants in the region, Le Poisson Rouge
, also has a prime perch on Hyère’s port looking out to Porquerolles Island.