Like its architecture, the gastronomy of Grasse has been influenced by the Provencal and Italian culture: the variations of cuisine are countless.
In western Provence, the fougasse bread is salty and plain or sometimes flavoured with olives, in Grasse it is called fougassette. Sweet and flavoured with orange flower water, this delicious specialty is an all year round snack. It is still distributed during the mass that celebrates the opening of the Festival of Jasmine.

Of Italian inspiration, there is the lou fassoum, a cabbage stuffed with meat and whose leaves are blanched in boiling water in perforated metal balls made for this purpose. Cooked in its juice, the fassoum has a delicate flavour that awakens the taste buds.
Servan grapes were stored for months in special jars in attics. Raspberry grapes, from which winemaking is now prohibited, still reveals (for those who are lucky enough to discover a surviving vine stock in a garden) a surprising and unique taste.