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colordot  Aïgo Boulido (garlic-egg soup)
colordot  Aïoli Sauce
colordot  Anchoïade (anchovy-garlic sauce)
colordot  Aubergine Farci (stuffed eggplant)
colordot  Béchamel
colordot  Bouillabaisse (seafood soup)
colordot  Brandade de Morue
colordot  Brioches aux Pralines (pâte levée)
colordot  Cooking Pasta
colordot  Coq au Vin
colordot  Courgette Farci (stuffed zucchini)
colordot  Croûte Raphaëloise (fish-mushroom pie)
colordot  Gâteau des Rois (the January 6th "King's day brioche, during January.)
colordot  Légumes Farcis à la Provencal (stuffed vegetables)
colordot  Moules Marinière
colordot  Navette de Saint-Victor
colordot  Nougat Noir (black nougat )
colordot  Oignon Farci (stuffed onion)
colordot  Pâte à Pissaladière (pie dough for the pissaladière (or pizza))
colordot  Pâte Levée (bread dough for brioches)
colordot  Pâtes au Pistou (spaghetti - basil-garlic)
colordot  Pissala (salted-fish purée, used for pissaladière)
colordot  Pissaladière (onion tart )
colordot  Poivron Farci (stuffed bell pepper)
colordot  Ratatouille (vegetable stew )
colordot  Rouille
colordot  Salade Niçoise
colordot  Sauce au Pistou
colordot  Sauce Blanche
colordot  Socca de Nice (chic-pea-flour crêpe )
colordot  Sole Marinière
colordot  Soupe au Pistou (basil soup)
colordot  Tapenade
colordot  Tarte Tropézienne (cream tart)
colordot  Tomate Farci (stuffed tomato)
colordot  Tourte de Blette (sugared vegetable pie )
colordot  Tourte de Haute-Provence (vegetable pie )


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