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Marseille (France)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
700kcal
40gProtein
45gCarbs
45gFat
8gFibre
450 gServing
* Per serving · 450 g. May vary.
Allergens
🥚 Eggs
🐟 Fish
Aioli Platter
How to order / say it
Say it
Le Grand Aioli — [luh grawn eye-YOLE]
Order
I'd like the Le Grand Aioli, please.
Locally
Je voudrais le Grand Aioli, s'il vous plaît.
Say locally
A Provençal platter of boiled vegetables, fish, and garlic mayonnaise.
Why try it?
Le Grand Aioli emphasizes the communal aspect of Provençal dining, inviting friends and family to gather around this simple yet flavorful spread. It highlights the region's appreciation for fresh, local produce and straightforward preparation.
How it tastes
The aioli sauce is bold and garlicky, complementing the mild sweetness of boiled vegetables and the subtle brininess of the fish. Each component brings out the others' textures and flavors, making for a balanced and hearty meal.
Origin & History — first documented: 1850
With roots in Roman culinary practices, aioli became widespread in medieval Provence as a versatile emulsion. The Grand Aioli meal emerged in the 19th century as a way to unite all societal classes around a shared table, fostering community solidarity.
Recipe
Ingredients
- 🧄 6 cloves garlic
- 🥚 3 yolks egg yolks
- 🫒 100 ml olive oil
- 🐟 300 g codfish
- 🥕 400 g potatoes
- 🥕 200 g green beans
- 🥕 150 g carrots
Method
- 1 Boil potatoes, green beans, and carrots until tender.
- 2 Cook codfish separately and set aside.
- 3 Crush garlic with salt and whisk with egg yolks.
- 4 Gradually mix in olive oil to form the aioli sauce.
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