The Cote Bleue is a territory where the seafood tradition has been passed down for generations. From fishing to tasting, each stage is marked by local artisan know-how and the richness of the Mediterranean. Dive into this complete guide to the region's marine gastronomy.

The seafood tradition on the Cote Bleue

For centuries, Cote Bleue fishermen have lived to the rhythm of the Mediterranean. The harbours of Sausset-les-Pins, Carry-le-Rouet and Carro still host professional fishermen who sell their daily catches each morning.

Essential seafood dishes

Tellines sauteed with garlic and parsley are a Cote Bleue classic. Plancha-grilled octopus in parsley sauce is another must: its tender, flavourful flesh is enhanced by high-temperature cooking.

Mediterranean oysters are enjoyed year-round on the Cote Bleue. At Le Spot, the 3 oysters + glass of wine formula at 10€ is the ideal aperitif. See the full seafood menu.

Plancha cooking: the art of Mediterranean grilling

The plancha is the Cote Bleue's signature cooking method for seafood. At Le Spot, the whole sea bream (27€), sea bass (26€) and octopus-cuttlefish-prawn trio (36€) are the stars of the menu.

To complement your gastronomic experience, also discover our sea-view brunches and check the guide to the best restaurants in Sausset-les-Pins.