à l'antiboise

/ah lahn-tee-bwahz/

À l’antiboise is French for "in the style of Antibes" in Provence. This can include dishes with garlic, cheese, tomatoes and occasionally nonnats, tiny local sardines and eggs. One version of à l'antiboise is a gratin of scrambled eggs layered with fried courgettes (US: zucchini) and tomatoes puréed with oil.



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