This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


anchovy sauce or paste served on toast


Also spelled anxovada, anchoïade is made by smashing anchovies with olive oil, capers, garlic, and parsley. It’s often served as an apéritif on toasts along with tapenade and caviar d’aubergine.

Made with the anchois from Collioure, Roussillon is famous for anchoïade, but it’s also popular across the south of France.


Sauces and condiments

Text © Dana Facaros

Image by Slastic, Creative Commons License