Aperitifs, dishes and starters

A paste made from black or green olives pounded with anchovies, mixed herbs and olive oil...

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Aperitifs, dishes and starters

Olives and olive oil 'de Nîmes'

The "Olive de Nîmes" is a "Picholine". Its  firm, sweet flesh is eaten green. The very fruity tasting oil made from these olives is made with ripe fruits harvested in December and January.


Tapenade

A paste made from black or green olives pounded with anchovies, mixed herbs and olive oil. It is eaten cold, spread on toast.


L'Anchoïade

Made by pounding anchovies with garlic and olive oil, this creamy preparation has plenty of character! Spread it on bread or eat it with raw vegetables.


La Fougasse

Small pieces of diced bacon are to be found in the heart of this delicious savoury item made from bread dough with cuts through it. Eaten cold at any time of day.


Petit pâté nîmois

A pretty golden pastry case with a cap hiding a tasty meat filling. You'll find them at the market and at a few charcuteries and patisseries.


Brandade de Nîmes

Brandade de morue is the typical dish of Nîmes. Mentioned from 1786 onwards, this flavourful food became highly esteemed in 1830, thanks to Durand, the famous chef.
It is made with desalted salt cod that is mixed as an emulsion with olive oil and a little milk. Preferably served hot, it is also eaten prepared in puffs.


Gardianne de Taureau

The second great speciality of Nîmes, this dish of bull's meat marinated in Costières de Nîmes red wine, is still traditional at village festivals and on Sundays spent with friends.