Monégasque Cuisine

With major input from other Mediterranean cuisines, Monaco's cuisine is a blend of French and Italian cuisines. The country has a large seafood industry. A baked or fried puff pastry stuffed with leeks, ricotta, Swiss chard, herbs, and garlic is known as barbajuan. The fougasse, a tiny, sweet bread with orange taste that is topped with raisins, almonds, and anise, is another unusual meal.

In Monaco, the French cuisine pissaladière is altered to become a pie with olives, onions, and tomatoes on top. Some of the typical foods of the Monégasque cuisine include Swiss chard pie, a meal made with dried fish called stocafi, a pancake made with chickpea flour called socca, etc. The olive and honey from Monaco are well-known. Additionally, the nation makes its own organic artisan beer. In Monaco, Crepe Suzette was born.

The majority of Monaco's traditional dishes, like Barbajuans and the street cuisine Socca, can be found at La Condamine Market. This chickpea flour pancake, which is originally from Nice, is thin and is fried on a circular griddle with pepper and olive oil. It is then served hot.