Toulon's Authentic Cuisine: Local Dishes, Restaurants & Recipes

Toulon's Authentic Cuisine: Local Dishes, Restaurants & Recipes

Toulon's Authentic Cuisine: Local Dishes, Restaurants & Recipes

Welcome to Toulon, a vibrant city located on the French Riviera! Aside from its stunning beaches and rich history, Toulon is also known for its delicious cuisine.

Toulon's culinary scene is influenced by its Mediterranean location, with a focus on fresh seafood, flavorful herbs, and locally sourced ingredients. Let's dive into the local dishes, recommended restaurants, and even some traditional recipes you can try at home.

Local Dishes

When it comes to Toulon's local dishes, seafood takes center stage. One of the most beloved dishes is bouillabaisse, a hearty fish stew made with various types of fish, shellfish, and aromatic herbs. It's often served with rouille, a spicy garlic sauce, and crusty bread to soak up the flavors.

Another popular dish is pissaladière, a savory tart made with caramelized onions, anchovies, and olives. The flavors of the Mediterranean are beautifully captured in this simple yet delicious dish.

No culinary exploration of Toulon would be complete without mentioning ratatouille. This vegetable medley is a staple in Provençal cuisine, consisting of tomatoes, eggplant, zucchini, bell peppers, onions, and garlic. It's a vibrant and healthy dish that perfectly embodies the flavors of the region.

Here are some notable restaurants in Toulon that serve authentic local cuisine:

Le Coup de Fourchette

Located in the heart of Toulon, this charming bistro offers a range of Provencal specialties, including bouillabaisse and ratatouille. The ingredients used are sourced from local farmers and fishermen, ensuring freshness and quality.

Au Poisson Gourmet

If you're a seafood lover, this restaurant is a must-visit. With a focus on fresh catch from the Mediterranean Sea, Au Poisson Gourmet offers a variety of seafood dishes, from grilled fish to seafood platters.

La Maison du Pissalat

For a taste of authentic pissaladière, head to La Maison du Pissalat. This cozy restaurant specializes in this iconic dish, serving it with a variety of toppings and accompaniments. Don't miss out on their homemade anchovy paste!

Le Jardin de Bacchus

Known for their excellent wine selection, Le Jardin de Bacchus also offers a menu inspired by Provençal cuisine. From traditional dishes to creative interpretations, their food is sure to delight your taste buds.

Traditional Recipes

If you'd like to recreate Toulon's flavors at home, here are a couple of traditional recipes:

Bouillabaisse Recipe


  • 1 kg of mixed fish (such as sea bass, gurnard, and monkfish)
  • 500g of shellfish (mussels, clams, or shrimp)
  • 2 onions, finely chopped
  • 3 cloves of garlic, minced
  • 2 tomatoes, chopped
  • 1 fennel bulb, sliced
  • A handful of fresh herbs (thyme, basil, and parsley)
  • Olive oil
  • 1 tablespoon of saffron threads
  • Salt and pepper to taste


  1. In a large pot, heat olive oil over medium heat. Add the onions and garlic, and sauté until fragrant.
  2. Add the tomatoes, fennel, and fresh herbs to the pot. Cook for a few minutes, allowing the flavors to meld together.
  3. Place the fish and shellfish on top of the vegetable mixture. Pour enough water to cover the ingredients.
  4. Add the saffron threads, salt, and pepper. Bring the mixture to a simmer, then reduce the heat and let it cook for about 30 minutes.
  5. Once the fish is cooked through and the flavors have melded together, the bouillabaisse is ready to be enjoyed. Serve with rouille and crusty bread.

Pissaladière Recipe


  • 1 sheet of puff pastry
  • 4 onions, thinly sliced
  • 2 tablespoons of olive oil
  • Anchovy fillets
  • Nicoise olives
  • Fresh thyme leaves
  • Salt and pepper to taste


  1. Preheat your oven to 200°C (400°F).
  2. In a pan, heat olive oil over medium heat. Add the sliced onions and cook until they are caramelized and golden brown.
  3. Roll out the puff pastry onto a baking sheet, then spread the caramelized onions over the pastry.
  4. Arrange the anchovy fillets in a lattice pattern on top of the onions. Place Nicoise olives on each intersection.
  5. Sprinkle fresh thyme leaves, salt, and pepper over the pissaladière.
  6. Bake in the preheated oven for about 20 minutes or until the pastry is golden and crisp.
  7. Allow it to cool slightly before serving. Cut into squares or slices and enjoy!