Provence and Gulf of St Tropez best specialties

When our Provencal specialities go with the wines of the Gulf of Saint-Tropez. Discover our favourite dishes and our best food and wine pairings.

Wine and food pairing: vintages that sublimate our Provençal dishes,

 

In Provence, gastronomic dishes tells a story: the story of a terroir bathed in sunshine, of. Mediterranean sea spray and of skills handed down from generation to generation. But to bring out the full richness of these emblematic dishes, nothing beats a carefully chosen wine.

These pairings are not just associations of flavours: they are an invitation to culinary journeys. Discover our suggestions for food and wine pairings with local dishes from the Gulf of Saint-Tropez. Prepare your taste buds for an unforgettable culinary journey.

 

If you’re a lover of Provence wines and Mediterranean gastronomy, this blog post is for you.

 

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Tapenade : Provence’s black gold

 

….. – Origin and history : Tapenade, a mixture of black olives, capers, anchovies and olive oil, takes its name from the Provençal word ‘tapeno’ meaning caper. Traditionally served as an aperitif, it embodies the friendly spirit of the region. You’ll find it on all our tables, and often on wine tours, because it’s the very embodiment of Provence !

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….. – Wine pairing : Rosé Château Minuty – Cuvée Prestige – AOP côte de Provence. This fresh, fruity rosé made from Grenache, one of our favourite rosé grape varieties, perfectly balances the intense flavour of the tapenade.

 

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Pissaladière : A savoury tart full of character

 

….. – Origin and history : A speciality of Provence, pissaladière is a tart filled with preserved onions, anchovies and sometimes black olives. Its name comes from ‘pissalat’, an anchovy-based condiment.

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….. – Wine pairing : Rosé Domaine Rinaudo – Finesse – AOP côte de Provence. Delicate and elegant, this wine stands out for its freshness and lightness. Its subtle aromas of crunchy red fruit and spring flowers make it an ideal companion.

 

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Photo credit: La p’tite cuisine de Pauline, find the recipe here

 

BOUILLABAISSE : A FISHERMAN’S TREASURE TROVE

 

….. – Origin and history : An emblematic dish of the Mediterranean coast, bouillabaisse has its roots in the tradition of fishermen who used unsold fish to prepare this generous soup. The name comes from the fact that the fish were boiled (bouille) and once boiling, the heat was lowered (abaisse) to continue cooking. On the Mediterranean coast, everyone has their own recipe, but here in France it’s at the Chez Camille restaurant on the famous Pampelonne beach that you’ll find the best. Go there and see for yourself!

 

….. – Wine pairing : White Domaine La Madrague – Charlotte Blanc – AOP côte de Provence. This mineral white wine enhances the aromatic richness of this dish while remaining refreshing.

 

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Village of Collobrières : M. de Saleneuve’s cheeses

 

….. – Origins and history : For around fifty years, this enthusiast for nature and goats has been introducing his world to some of the most renowned Michelin-starred chefs in the Gulf of Saint-Tropez, who showcase his products in their establishments. Together with the chef of La Vague d’Or by Arnaud Donckele, he is also behind Les Chefs à Saint-Tropez, an event designed to promote the region’s local producers. Read our article about the Events linked with wine in 2025.

 

….. – Wine pairing with young cheese : Rouge Château Barbeyrolles – Rouge de Barbeyrolles – AOP côte de Provence. An elegant and generous wine, its deep colour and subtle aromas of ripe red fruit, spices and garrigue make it an ideal choice.

….. – Wine pairing with mature cheeses : Rouge Château de Chausse – Rouge de Chausse – AOP côte de Provence. A full-bodied, refined wine, perfect for mature cheeses with a pronounced character. Its complex notes of black fruit, undergrowth and spices are in perfect harmony with the rich, deep flavours of mature cheeses.

 

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THE TARTE TROPÉZIENNE : AN ICONIC AND HISTORIC DESSERT

 

….. – Origin and history : Invented by Polish pastry chef Alexandre Micka who moved to Saint-Tropez in the 1950s, this soft brioche filled with pastry cream was popularised by Brigitte Bardot during the filming of Et Dieu créa la femme in 1955. It has become a veritable gourmet icon, and is reinvented every year. But our favourite recipe is certainly the traditional one, because it’s authentic and the recipe hasn’t changed since its creation. (It’s said to be kept secret on a piece of paper in a small safe to which only the current owners, the Dufrène family, have the key)!

 

….. – Wine pairing : Blanc Cave Torpez – Pétillant – AOP côte de Provence. A fresh sparkling wine with an irresistible creaminess. Its fine bubbles and delicate aromas of honey and white-fleshed fruit are a perfect match.

 

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COOKING CLASSES AT DOMAINE DU BOURRIAN

 

From mid-April to the end of September 2025, the Domaine du Bourrian in. Gassin opens its doors to you for a unique experience combining food and wine. Enjoy a private cooking lesson led by Ghayda Aouni*, a. French-Macorain chef, or one of her team, followed by lunch in an exceptional setting.

 

COURSE OF THE EXPERIENCE :

 

….. – Welcome to the estate : Meet at the estate by your own means (transfers available on request at an additional cost). You will be greeted by someone from the estate and the chef.

 

….. – Cooking lesson : For around 2 hours, you will be able to prepare recipes in the estate’s kitchens, with a complimentary bottle of rosé wine to accompany the experience.

 

….. – Private lunch : After the class, sample your creations at a 2-hour lunch in the estate gardens. Your culinary experience is accompanied by a bottle of Domaine du Bourrian wine.

 

*Meet Ghayda Aouni in season 8 of Top Chef, Middle East. Discover an extract from her appearance on the MBC Top Chef Instagram account.

 

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Mediterranean cuisine blends harmoniously with our local wines, offering perfect combinations that reveal all the richness of our terroir, especially when enjoyed here in Provence !

 

Want to improve your cooking skills?

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