The calisson comes from the Provençal calissoun, small chalice, a confection shaped like a boat, which has been a specialty of Aix-en-Provence since the 15th century. The first allusion to the calisson seems to date back to the 12th century. An Italian Medieval Latin text uses the term calisone to talk about a cake made of almonds and flour, similar to modern marzipan. According to tradition, the calisson was a confection found in Venetian-owned territories such as Crete, where we also find the Kalitsounia, made of almond paste, nuts and a few spices. This treat was imported to Provence and refined by King René’s cook in the middle of the 15th century. At René d’Anjou’s second wedding, to Jeanne de Laval in 1454, the King’s confection chef served some to the future queen, who was known for not being very gracious. Since he had for once achieved a smile, someone nearby said “Di calin Soun” meaning “ce sont des câlins,” or “those are cuddles.” The name stuck.

Navettes are traditional little pastries made in the shape of a "navette" or small boat, 7 to 8 cm long. Their name recalls the voyage of Lazarus, his sister Martha and the two Saint Marys, who are said to have landed in Provence almost 2000 years ago in such a vessel, giving their name to the town of "Saintes-Maries-de-la-Mer." Legend and recipe.

A speciality from Marseille. Nougat covered with cocoa with anis, honey and orange flavours.