Raw Vegetables

Raw Vegetables baby purple artichokes, baby broad beans, tiny little red and yellow tomatoes, served with sea salt to dip into.

Toasts (slices of baguette, toasted) spread with any number of different types of tapenade, black or green, or with anchoïade, anchovies mashed with garlic and olive oil, or with tomatade, a paste of sun-dried tomatoes with olive oil and garlic or, finally, with brandade de morue. All these can be bought ready-made on the market from the olive stalls.