CAPRESE [kah-PREH-zeh]

Salad of mozzarella, tomato and basil with olive oil and salt and pepper.

CASSOULET [kah-soo-LEH]

Casserole of slow-roasted, rich meats (pork sausage, goose, mutton) cooked with beans, and pork skin or bacon.

BOUILLABAISSE [boo-yuh-BAYZE]

Traditional fish stew from Marseille made with several types of fish, leeks, onions, tomatoes, celery and potatoes.  It is generally accompanied by grilled bread and garlicky rouille.