Tapenade is the Provencal paste of black olives, capers, anchovies, garlic and olive oil pounded together in a mortar, eaten on toast as an aperitif or as a stuffing for fish and chicken.
Tapenade was codified as a recipe in Marseille in 1880 by chef Meynier at the Maison Doree, the name from the Provencal tapeno for caper. The Provencal paste predates the recipe by centuries, but the proportions Meynier wrote (olives, capers, anchovy, olive oil, lemon) became the canonical version still served in every Marseille bistro and bouchon as part of the aperitif tapas board.
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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