When down in Alpes-Maritimes, it's impossible to miss one of southern France's most famous dishes: ratatouille. Traditionally from Nice, this medley of summer vegetables is now on all the tables of France, andthe rest of the world too.
Invented in 1778, ratatouille is similar to another Provençal specialty, the bohémienne. In the late 19thcentury, this was a military slang term for a soldier's meal. It contains a mixture of cooked vegetables, such as aubergine, courgette, bell pepper, tomato and onion, all garnished with olive oil and garlic. Today, this tasty dish can be served with meat or fish, or as a main dish with rice or bread. Ratatouille can be eaten either hot or cold depending on the circumstances, with a delicious rosé wine from the region!