Menton sits at the intersection of French and Italian culinary traditions, which means the food leans toward the lighter, more herb-forward cooking of Liguria as much as toward classic Provençal. Socca (chickpea flatbread), pissaladière, and daube are staples; pasta and pesto show up alongside the bouillabaisse. The lemon — Menton's great obsession — appears in everything from tarts to salad dressings.