Base
Almond
Finely ground for a melting texture.
00Journal · Terroir
Specialities of Aix-en-Provence: calisson, typical dishes and local flavours to taste on the spot
A food guide to old Aix, from confectioners to marketsThe essentials in 30 seconds
The emblematic speciality of Aix is the calisson: ground almonds and candied melon on wafer paper, topped with royal icing.
The Aix area is also known for protected-origin olive oil and winter black truffle.
Tapenade, fougasse or daube are Provençal rather than strictly from Aix. Find local produce at the old-town markets, then sit down at Complices, Place des Cardeurs, 7/7.
Pays d'AixA town of confectioners, olive oil and markets.
01Terroir
What is an Aix speciality?
Aix, Provence or Marseille: putting each flavour in its placeBouillabaisse belongs to Marseille, socca to Nice. Aix has a quieter food identity: the calisson, olive oil and markets.
Many dishes eaten in Aix are Provençal rather than local; this guide separates fact from legend.
02The emblem
The calisson d'Aix, the emblematic speciality
Almond, candied melon and royal icingA slim, pearly-white lozenge, the calisson is inseparable from Aix and its confectioners.
History and legends of the calisson
A popular legend links it to King René's wedding in the 15th century; other theories point to Italy. What is established is that Aix made it its own, and a blessing of calissons is still linked to a 17th-century plague vow.
Ingredients: almond, candied melon, royal icing, wafer
Four elements in careful balance.
A good calisson is supple, fruity without hiding the almond, with a clean glaze.
Where and how to taste it in Aix
Visit an old-town confectioner, compare and taste one before buying a box. Keep them away from heat.
TipBuy your calissons at the end of your walk, not the start.
03Sweets
Other sweets of the Aix area
From strictly Aix to broadly ProvençalAround the calisson, a family of sweets — most of them Provençal in the broad sense.
- Linked to Aix
Biscotins
Small, very crunchy round biscuits, traditionally associated with Aix.
- Provençal
Candied fruit
A Provençal craft, especially associated with Apt.
- Provençal
Pompe à l'huile
An olive-oil brioche, one of the thirteen Christmas desserts.
If it bears the name of Aix or has long been made here, call it Aixois; otherwise, Provençal.
04Savoury
Savoury: typical dishes to taste in Aix
Provençal cooking at the Aix tableAix has no savoury dish of its own like bouillabaisse; it belongs to Provençal cooking.
Tapenade, anchoïade, fougasse, stuffed vegetables, daube
Olive tapenade, anchovy anchoïade, flat fougasse bread, summer stuffed vegetables and winter beef daube: shared across Provence, enjoyed in Aix.
The Provençal repertoireDishes shared across Provence, gladly tasted in Aix.
To understand what flavours them, read our article on herbes de Provence in the kitchen.
Truffle and olive oil of the Aix area
True terroir
The Aix olive oil has a protected designation, with local varieties such as aglandau, salonenque and cayanne.
Black truffle is a winter affair in Provence; buy it fresh, in season.
05Markets
Markets, the showcase of local specialities
Where terroir is shown and tastedA daily food market on Place Richelme, and a large market on Tuesdays, Thursdays and Saturdays. Ask producers where things come from.
Every morning, in old Aix
Terroir on display
Olives, local oils, tapenades, goat cheese, honey, candied fruit and winter truffles.
Calendar and practical tips in our guide to market days in Aix-en-Provence.
06Decoding
Aix specialities or Mediterranean dishes? Reading a menu
Getting the labels right
The right words
Aixois means from Aix, Provençal means from the region, Mediterranean draws on all cuisines around the sea. Protected origins like the Aix olive oil or Coteaux d'Aix-en-Provence wines tell you precisely where they come from.
Go further with our article on the difference between Provençal and Mediterranean cooking.
07The table
Tasting the spirit of the South in the old town
Complices, Place des CardeursCooking with stories
Complices is a contemporary Mediterranean table at 30 Place des Cardeurs — fully homemade, with a short seasonal menu.
Our signatures — Coquillettes de notre enfance, Soleil des Cardeurs, Galinette de Méditerranée, Cookie indécent — are ours, not traditional Aix specialities. Open 7/7, lunch and dinner.
See our menu, our restaurant in Aix-en-Provence or our good addresses in old Aix.
08Questions
Your questions about Aix specialities
Before your food walkWhat is THE speciality of Aix-en-Provence?
The calisson: almond and candied melon on wafer paper, topped with royal icing.
Was the calisson really born in Aix?
Its origins are debated (King René legend, Italian theories); Aix clearly made it its speciality.
What to bring back from Aix?
Calissons, Aix olive oil, biscotins, candied fruit, tapenade or herbes de Provence.
Which typical dishes to try in restaurants?
Provençal dishes: tapenade, fougasse, stuffed vegetables, daube; truffle in winter.
Where to buy local produce in Aix?
At the old-town markets, confectioners, delicatessens and mills of the Aix area.
Aix speciality or Provençal speciality?
Aixois is specific to Aix (calisson, Aix olive oil); Provençal is shared by the whole region.
09Book
After the food walk, take a seat
Place des Cardeurs · 7/7, lunch & dinnerAfter the food walk, take a seat on Place des Cardeurs, 7/7, lunch and dinner.
Address30 Place des Cardeurs, 13100 Aix-en-Provence
Opening7/7, lunch & dinner
Instagram@complices_aix