Provence-Alpes-Côte d'Azur Street Food

5 dishes in France

5 street foods from Provence-Alpes-Côte d'Azur, France: Pastis, Socca, Pan Bagnat, Pissaladière and Panisse. Each one has its own page with the story behind it and what to look for.

Street foods of Provence-Alpes-Côte d'Azur

Café Terrace Ritual · Anise Aperitif Pastis Pastis was born out of a ban: when absinthe was outlawed in France in 1915, distillers in Marseille reformulated an anise-and-licorice spirit… Pastis is a deep-yellow, anise-flavored spirit that turns cloudy white when mixed with water and ice, traditionally poured tall in a straight glass on a café terrace. It's sipped slowly… Street Cart · Chickpea Flour Pancake Socca Across the border in Liguria the same chickpea pancake is called farinata, a reminder that Nice belonged to the House of Savoy until 1860. Socca is a thin, savory pancake of chickpea flour, olive oil, and water, poured into wide flat copper pans and baked until the edges char. Vendors scrape it into rough pieces, dust it with… Market Stand · Pressed Tuna Sandwich Pan Bagnat Its name literally means 'bathed bread' — the round loaf is deliberately soaked in olive oil and vinegar until it's closer to salad than sandwich. Pan bagnat packs a round crusty roll with tuna, hard-boiled egg, tomato, olives, anchovies, and raw vegetables, all doused in olive oil and pressed under weight so the bread soaks up the… Bakery Window · Onion & Anchovy Tart Pissaladière Its name comes from pissalat, a paste of pounded anchovies and spices — not from tomatoes, which the classic version never actually contains. Pissaladière is a thick, focaccia-like flatbread topped with slowly caramelized onions, black olives, and a lattice of anchovy fillets, baked in wide trays and sold by the square from… Street Fryer · Chickpea Fritters Panisse The batter is basically the same chickpea flour used for socca — just boiled into a thick paste first, then sliced and fried instead of baked flat. Panisse starts as a thick chickpea-flour polenta, poured into molds to set, then sliced into batons or rounds and deep-fried until crisp outside and soft within. Street vendors in…

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