Recipes Published by Perfectly Provence
I remember the first time I experienced a Pan Bagnat – I was a student in France and had taken my first trip to Nice. My first bite stayed with me from that moment– partly because I love all the fresh spring-summer ingredients which paired perfectly with tuna and the magnificent French round crusty loaf that it was served on. I have been making them at home ever since and still enjoy them when I am travelling on the Côte d’Azur.
The secret to success with this recipe is using the freshest ingredients and a good quality olive oil. If you love Salade Niçoise, a fresh tuna salad from Nice, you will love the Pan Bagnat.
Click dishes below for full recipes.
French Onion Soup
Marseille Culinary Tour
Tarte Tropezienne Recipe
Apple Tarte Tartin
Winter Dinner Menu
Roasted Pears served with Crème Anglaise
Warm Salad Roasted Leeks, Edamame and Cheese
Picnic (Pique-Nique, French Style)
Grilled Octopus Salad
Slow-Cooked Lamb Shank (Souris d’Agneau)
Spring Menu
Brandade de Morue
Tomates Farcis / Stuffed Tomatoes à la Provençale
Panisse/ Chickpea Fritters
