Monegasque cuisine

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

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').

composed tomato, egg, fish and vegetable salad

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).

dessert dish

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.

culinary traditions of Monaco