Slow-braised beef cheek in red Provence wine, perfumed with orange peel, thyme, rosemary and black olives. Marinated overnight, simmered for hours, served traditionally on Mondays with pasta or boiled potatoes.
Daube has been the Provencal Sunday dish since the 18th century, named for the daubière, the round-bellied earthenware pot it traditionally simmers in. The Marseille version adds orange peel and black olives. Le Bouchon Provencal, Chez Etienne and Chez Madie Les Galinettes all keep daube on the winter menu. The dish was historically served on Mondays as leftover Sunday lunch reheated, with the broth strained and reduced through reheating.
4 editor picks for Daube Provençale in Marseille, ranked by editorial score. All Marseille signature dishes · Daube Provençale across every city.
Chez Fonfon ★ 4.8
7e · 140 rue du Vallon des Auffes, 13007 Marseille
Chez Fonfon in Marseille's 7e sits in the Vallon des Auffes cove and has cooked bouillabaisse for the Mounier family since 1952, the fish landed each morning.
Chez Etienne ★ 4.5
2e · 43 rue de Lorette, 13002 Marseille
Chez Etienne in Marseille's 2e Panier has cooked wood-fired Marseillais pizza since 1943, no menu, cash only, the half-anchovy half-cheese the local order.
Chez Madie Les Galinettes ★ 4.4
2e · 138 Quai du Port, 13002 Marseille
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.
Le Bouchon Provencal ★ 4.0
1er · 6 Place aux Huiles, 13001 Marseille
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.