Dijon
Day trip · 8 hours
"Route des grands crus", private wine tasting in Burgundy !
Explore the mythical UNESCO Heritage route des grands crus, experience wine tasting in Burgundy!
from€472Check dates
History
The name joins the Provençal words for garlic, alh, and oil, òli. The sauce is probably ancient, but its first written traces date from medieval Provence. The purist version is pounded in a mortar from garlic and olive oil alone; many cooks bind it with egg yolk, lemon juice or bread. Served with salt cod and boiled vegetables it becomes aïoli garni.
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Paris
Guided tour · 3 hours
Paris: Montmartre Cheese, Wine & Pastry Guided Walking Tour
Join us on this fantastic food tour to taste and learn everything you've ever wanted to know about French gastronomy. Savory and sweet specialities...
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Bordeaux
Day trip · 4 hours
From Bordeaux: Half-Day Saint-Emilion Wine Tasting & Snack
Discover St-Emilion on a guided village tour, followed by a guided visit and tasting of 3-4 wines with a French aperitif platter at a Grand Cru...
from€85Check dates
Nice
Guided tour · 3 hours
No Diet Club - Unique Local Food in Nice with Tastings
Immerse yourself in Nice's outstanding food culture as you savor the taste of some of its best food. Whet your appetite with some of the city's best...
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Common allergens: Eggs, Fish
Make it at home
Ingredients
- 4 to 6 garlic cloves, germ removed
- A pinch of coarse salt
- 1 egg yolk, at room temperature
- 250ml mild olive oil
- 1 tsp lemon juice
Method
- Pound the garlic with the salt in a mortar until it is a smooth paste.
- Add the egg yolk and stir with the pestle until blended.
- Add the oil drop by drop at first, turning the pestle steadily in one direction, then in a thin stream once the sauce thickens.
- Season with the lemon juice and serve the same day.
Tip from the editors. If the aïoli splits, start again with a fresh yolk in a clean bowl and whisk the broken sauce into it slowly.
Where to eat aioli (le grand aioli)
Aioli (le grand aioli) in Avignon
La Grande Brasserie BIB ★ 4.0
La Grande Brasserie BIB serves classic brasserie dishes in a former cloister on Rue Joseph Vernet in Avignon, with a courtyard terrace and a cocktail bar.
OrderThe day’s semainier dish, or the pâté en croûte at €12 and mimosa eggs at €9.
TipYonder lists a weekly rota: duck parmentier on Tuesday, aïoli on Friday and croque-madame on Saturday.
Aioli (le grand aioli) in Marseille
La Caravelle ★ 4.4
La Caravelle in Marseille's 2e runs the most coveted balcony on the Vieux Port until 2am, jazz Wed and Fri October to May, aperitif tapas and small plates.
TryAperitif tapas and Provencal small plates
TipOpen daily 7am-2am; jazz nights pull a full room from 22:00.
Chez Madie Les Galinettes ★ 4.4
Chez Madie Les Galinettes in Marseille's 2e has cooked the Provencal canon on the Quai du Port since 1995 under Delphine Roux, an affordable bouillabaisse.
OrderThe bouillabaisse at €59, half the price of the seafront rooms with the same view.
TipBook a terrace table for sunset; the Provencal stew at lunch is the value play.
Le Bouchon Provencal ★ 4.0
Le Bouchon Provencal in Marseille's 1er on Place aux Huiles is a bistro of Provencal and Lyonnais lineage, two vaulted dining rooms and a lime-tree terrace.
OrderThe daube provencale and a glass of the house red on the terrace.
TipOpen Mon-Sat; the upper vaulted room is the spot on cold nights.
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