Fougasse –Provencale flatbread. Tapenade – olive, anchovy and caper dip. Bouillabaisse – saffron infused Mediterranean fish soup. Rouille – garlic and red pepper ailoi. Pilaf Camaraguais – red rice and chick pea pilaf. Poulet “Provencal”- Corn fed chicken with green olives and herbes de provence. Gayettes – Pork and swiss chard patties. Tian de courgette – gratin of zucchini and peppers.