Petits plats de Légumes

After the fish appear all the little vegetable dishes - in Marseilles there is cauliflower salad and salsify in a gratin of cheese; near the Pont du Gard they serve a thick and creamy cabbage soup, and at Toulon an artichoke omelette. Two dishes are traditional all over Provence on Christmas Eve: Sauce d’épinards (a spinach gratin baked with a hard-boiled eggs) and Sauce de cardes (Swiss chard stalks baked with olives and anchovies), one of Paulette Antilogus’ specialities.