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Taste and conviviality in Menton
A sunny terroir to savor
At the crossroads of cultures, Menton's culinary heritage is a story of encounters and exchanges. A generous terroir, faithful sunshine, and a great deal of passion: the recipe for products of excellence. Olive oil, lemons, barbajuans, pichade, poutine, sugelli... so many flavors that invite you on a journey. Here, every bite celebrates the Mediterranean, the mountains, and nearby Italy.
Les Halles market, Menton's gourmet hub
Under the palm trees, Les Halles has been welcoming lovers of fine food since 1898. The façade, decorated with ochre and green Saïssi ceramics, tells part of Menton's heritage story. Inside, voices mingle and aromas intertwine. People stroll, taste, and chat happily. On the stalls: fresh herbs, sun-ripened fruit, Menton IGP lemons in all their sweet forms, anchoïade, socca... Enough to whet your appetite.
Lemons, the star of Menton
A symbol of the city, lemons are used in jams, liqueurs, scented oils, tangy sauces, and melt-in-the-mouth biscuits. Every household has its own secret recipe for bringing out their tangy freshness and delicate fragrance. At the Royal Westminster Hotel, part of the Vacances Bleues group, the chef has turned it into a tart that has become a must-try. Whether sold in jars of jam or served as a refined dessert, the Menton lemon remains a golden thread that connects flavors to local history.
Barbajuans, crispy and generous
Barbajuans, fried golden ravioli, are a staple of Menton's culinary heritage. Each village defends its own version: stuffed with Swiss chard, squash, or both... According to legend, Uncle Barba Jouan stuffed dough with Swiss chard, rice, and cheese, then, lacking sauce, dipped it in olive oil. It was an instant hit. Today, they can be enjoyed everywhere: at markets, bakeries, caterers, and restaurants.
Sugelli: traditional pasta
Sugelli are long pasta shapes hollowed out with the fingertips. Listed as part of Italy's intangible cultural heritage, they tell a story of family and sharing. Once an everyday dish for shepherds and inhabitants of the Roya Valley, they have now become a festive delicacy. They are prepared in both Piedmont and Liguria, proof of the ties that unite the two sides of the border. In Tende, they are even considered a national dish!
Accents of Italy
In Menton, Italy is already there. In the streets, voices switch effortlessly from French to Italian, the two languages responding to each other like familiar music. In hotels, many employees come from Italy, and at the table, influences blend naturally: Provençal and Mediterranean dishes share the menu with recipes from across the border. The city's restaurants, run by local or Italian families, perpetuate this same harmony. Pichade, poutine, pasta, or risotto... everything seems to intertwine in a lively and generous cuisine, reflecting this shared Riviera.
Kir Mentonnais: the local aperitif
At aperitif time, one drink is often found on tables in Menton: lemon kir. The sweetness of white wine combined with the tangy freshness of lemon liqueur: the recipe is simple and irresistible. Served on the bar terrace, the Kir Mentonnais prolongs the brilliance of this emblematic fruit into moments of shared enjoyment.
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