A FOOD TRADITION
Monegasque Cuisine
The traditional cuisine of Monaco blends local coastal Mediterranean cooking with neighboring Ligurian and Provençal influences.
Dishes linked to this cuisine
1–10 of 10
Aïoli
A Provençal and broader Mediterranean garlic-and-olive-oil emulsion, with modern versions sometimes incorporating egg yolk and lemon juice; in Monaco it is also served locally as a garnished fish-and-vegetable dish.
Barbagiuàn
A Monegasque fried pastry filled chiefly with Swiss chard, ricotta, and aromatics.
Monegasque Fougasse
A sweet Monegasque flatbread flavored with orange blossom water and anise and decorated with nuts and raisins.
Pan Bagnat
A Niçoise sandwich of round bread filled with tuna, vegetables, olives, olive oil, and often hard-boiled egg.
Panisse
Panisse is a chickpea-flour preparation associated with Provençal and Monegasque cooking. The batter is set, cut, and fried until crisp outside and tender within.
Pissaladière
A Provençal onion tart made from bread-like dough, slowly softened onions, anchovies, and olives.
Salade Niçoise
A Provençal composed salad of raw vegetables, potatoes, green beans, egg, olives, and tuna or anchovies dressed with olive oil.
Socca
A thin Niçoise pancake made from chickpea flour, water, olive oil, and salt, cooked until browned.
Stocafi
A Monegasque stew of dried salted cod braised with tomato, potato, olives, onion, garlic, and olive oil.
Tourte de Blettes
A baked Monegasque chard pie made with wheat pastry and an egg-bound Swiss-chard filling, with sweet versions sometimes adding raisins and pine nuts.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.