No yacht charter in the South of France is complete without sampling some of the local specialities. From a gourmet fish stew to Brigitte Bardot's favourite sweet treat, here's our list of 8 must-eat foods from the region.
French cuisine is arguably the most revered in the world, and the heady mix of sun and sea make the local produce in the South of France particularly irresistible.
Seafood is plentiful and sun-drenched soils produce richly coloured vegetables and fruits, aromatic herbs and olive oils. If the stunning beaches, luxury boutiques and glamorous allure can’t tempt you ashore, these delicious local delicacies surely will.
Tapenade
What better way to begin your foodie experience during a France yacht charter than stepping off board to enjoy an aperitif of Tapenade, a dip made of black olives, capers, anchovies, garlic and olive oil.
Spread onto large croutons and enjoyed alongside a glass of local rosé wine. Other variations, featuring green olives and sundried tomatoes, exist too.
Bouillabaisse
Bouillabaisse began, like most French classics, as a poor man’s platter. The fishermen of Marseille boiled up for themselves the bony rockfish they couldn’t sell. Nowadays, however, the dish has tipped over into top-end dining.
It generally comes in two servings: first the broth as a soup with croutons and a spicy rouille sauce – a mayonnaise made from olive oil, garlic and saffron – then a plateful of about five different types of fish. Classic versions which you'll find when stepping ashore during a yacht charter will use rockfish, sea robin and European conger.
Pistou soup
Pistou is the French Riviera's answer to Italian pesto. Apart from emitting the pine nuts, it’s made from the same ingredients: garlic, basil and pecorino cheese. The sauce is then added to a soup made from white beans, green beans and tomatoes.
The dish is traditionally eaten in July and August, when all the ingredients are fresh, in season and at their most flavoursome. This makes the dish a must-try for charter guests undertaking a yacht charter in the Mediterranean during the peak cruising season.
Ratatouille
Perhaps the Cote d'Azur's most famous culinary export, Ratatouille was first made by poor farmers in the Nice area using fresh summer vegetables. In its original and simplest form, it contains tomatoes, onions, courgettes, aubergines, peppers, garlic and herbs.
Today, the vegetable casserole is served either on its own with a crusty chunk of bread to soak up the juices, or as an accompaniment to pork loin steaks or cutlets. It even has a Disney film named after it.
Daube provencale
Carnivores enjoying a yacht charter in the French Riviera need to try daube provencale, a local beef stew cooked in a terracotta casserole pot known as a daubière. The best restaurants cook their daube overnight, but the minimum required is a few hours, and very slowly.
A classic Provençal dish, the stew contains anchovy paste, carrots, garlic and onions, as well as lots of red wine, and is served with pasta or mashed potatoes.
Salade niçoise
Niçoise salad is another well-known speciality originating from Nice. Popular worldwide since the early 20th century, its ingredients have long been a source of debate, but black olives, tomatoes, hard-boiled eggs and an olive oil dressing all seem to be agreed upon.
Other ingredients making regular appearances are lettuce, long green beans, tuna, artichoke hearts and peppers. There is then the argument over whether the ingredients should be cooked or raw. Raw usually wins.
Socca
Also hailing from Nice is socca, a chickpea pancake. Chickpea flour, olive oil and water are whisked together to form a batter. This is then poured into a copper pan and heated, much in the same way as a crepe is cooked.
Originating from the 1540s, socca is, today, a street food favourite. Charter guests should head to the city’s Flower Market and try one from the Chez Theresa cart, or it can be enjoyed as an appetizer washed down with a glass of crisp rosé wine.
Tarte tropézienne
Said to be Brigitte Bardot’s favourite sweet treat, tarte tropézienne is a brioche bun with a vanilla and lemon cream filling. It was created by Polish baker Alexanada Micka, who was asked to cater for the crew of And God Created Woman, Bardot’s breakout movie filmed in St Tropez.
Falling in love with the desert, the movie star gave it its name and, today, Tarte Tropézienne is a bakery chain across the South of France. The desert is one of the region’s most loved and its recipe, which was from Micka’s grandmother, still remains a closely guarded secret.
To begin planning an itinerary which will allow you to taste all of these dishes in style, begin by comparing all crewed yachts for charter in the South of France.
LUXURY YACHTS AVAILABLE FOR CHARTER IN THE SOUTH OF FRANCE:
