In the Blue Coast, there are many kinds of food. For example, in Marseille, Bouillabaisse, the iconic dish, is made of at least four kinds of fresh fish, onions, tomatoes, garlic, saffron and herbs. In Nice, where the sun shines all year round, the salad is a masterpiece of local cuisine. It uses seasonal vegetables such as tomatoes, onions, cucumbers, broad beans, etc., plus black olives, boiled eggs, garlic, fish, and finally sprinkled with olive oil and chopped parsley such as basil, which is crisp and refreshing.