Category
page 1Monegasque cuisine
focaccia
Focaccia is a flat leavened oven-baked Italian bread. It is similar to a flatbread called () in Roman cuisine.

bouillabaisse
Bouillabaisse ( , , ; ) is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs ('to boil') and ('to reduce heat', i.e. 'simmer').
Niçard salad
composed tomato, egg, fish and vegetable salad
Pissaladière
Pissaladière (, , ; or ; or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of Nice. It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).
lemon tart
dessert dish
Barbajuan
Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in eastern part of the French Riviera, in the western part of Liguria and in Monaco. A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients. In Monaco, where it is especially eaten on the national day, 19 November. The word means Uncle John in western Ligurian and Monégasque dialect.
Other fillings can include pumpkin, minced meat, leeks or eggs.
Monégasque cuisine
culinary traditions of Monaco