Socca (cheackpee galette ; Speciality of the city Nice in the french Riviera)Foie gras (liver of a fatted goose ; festive speciality of southwest of France)Tapenade (capers, olives, anchovies and olive oil ; Provencal speciality)
Andouille de guémené (pork meats ; specialities of Morbihan, Bretagne)
Saussison sec (dry sausage)
Photo sources : marché de rungis, Amandine cooking, culinotest.fr and culture crunch
