Discover Fréjus: Local Cuisine, Restaurants & Traditional Recipes

Discover Fréjus: Local Cuisine, Restaurants & Traditional Recipes

Welcome to Fréjus, a charming city located in the stunning French Riviera. Not only is Fréjus known for its stunning beaches and rich history, but it is also a hub for delicious cuisine. In this guide, we will explore the local cuisine of Fréjus, the best restaurants in the area, and even share some traditional recipes for you to try at home.

Local Cuisine

The cuisine of Fréjus draws inspiration from its Mediterranean location, bringing together fresh ingredients, bold flavors, and a touch of elegance. Seafood plays a prominent role in many local dishes, with specialties like bouillabaisse, a classic Provençal fish stew, and sea bass cooked en croûte, a delightful combination of flaky pastry and delicate fish.

Fréjus is also known for its delicious local olive oil, which is used abundantly in traditional recipes. Other staples in the local cuisine include herbs like thyme, rosemary, and oregano, as well as fresh vegetables such as tomatoes, eggplants, and zucchinis.

Best Restaurants in Fréjus

When it comes to dining out in Fréjus, you'll be spoiled for choice. Here are a few of the best restaurants in the area:

1. La Table de Marie - Located in the heart of Fréjus, this charming restaurant offers a cozy atmosphere and serves up delicious Mediterranean dishes prepared with locally-sourced ingredients.
2. L'Olympe - With its stunning views of the Mediterranean Sea, L'Olympe is the perfect place to enjoy a romantic dinner. This restaurant specializes in seafood and offers a wide selection of fresh fish and shellfish.
3. Le Clos de Tourrettes - Nestled in the countryside just outside of Fréjus, Le Clos de Tourrettes is a hidden gem. Here, you can indulge in traditional Provençal cuisine in a picturesque setting.

Traditional Recipes

If you want to bring a taste of Fréjus to your own kitchen, here are a couple of traditional recipes for you to try:

Bouillabaisse

Ingredients:

• 2 pounds of mixed fish (such as red mullet, monkfish, and sea bass), cleaned and scaled
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 fennel bulb, sliced
• 1 carrot, sliced
• 1 cup white wine
• 2 cups fish stock or clam juice
• 1 can diced tomatoes
• 1/4 teaspoon saffron threads
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, fennel, and carrot, and cook until softened.
2. Add the white wine and cook until reduced by half.
3. Add the fish stock (or clam juice), diced tomatoes, saffron threads, salt, and pepper. Bring to a simmer.
4. Add the fish to the pot and cook for about 10 minutes, or until the fish is cooked through.
5. Serve the bouillabaisse hot, garnished with fresh herbs and accompanied by crusty bread.

Tarte Tropezienne

Ingredients:

• For the dough:
• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon active dry yeast
• 1/2 cup warm milk
• 3 large eggs
• 1/2 cup unsalted butter, softened
• For the filling:
• 2 cups pastry cream
• 1 cup whipped cream
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar

Instructions:

1. In a large bowl, combine the flour, sugar, and salt.
2. In a separate small bowl, dissolve the yeast in warm milk. Let it sit for 5 minutes until foamy.
3. Add the yeast mixture and eggs to the flour mixture. Stir until a dough forms.
4. Add the softened butter to the dough and knead until smooth and elastic, about 10 minutes.
5. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Punch down the dough and divide it into two equal portions. Roll each portion into a circle to fit a greased round cake pan.
7. Bake the dough in a preheated oven at 375°F (190°C) for about 12-15 minutes, or until golden brown.
8. While the dough is cooling, prepare the filling by mixing the pastry cream, whipped cream, vanilla extract, and powdered sugar.
9. Once the dough has cooled, slice each circle in half horizontally and spread the filling evenly over the bottom half. Place the top halves back on.
10. Dust the top of the tart with powdered sugar and refrigerate for at least 1 hour before serving.

Fréjus on Google Maps