- Aïoli (mayonnaise based on garlic)
- Anchoïade (anchovy paste)
- Bagna cauda ("warm sauce")
- Bouillabaisse
- Brandade (fish and vegetables purée)
- Calissons
- Farigoule (liqueur based on thyme)
- Frigolet-liqueur
- Herbes de Provence
- Pastis
- Pieds et Paquets (sheep-maw)
- Pissaladière (onion tart)
- Poutargue ("Caviar of Provence")
- Tomatoes of Provence
- Daube (Bull Stew in the Style of the Camargue)
- Tapenade
- Goat cheese ("der Chèvre")