Bathed in sunshine and nestled between the Mediterranean Sea and the Southern Alps, Provence enjoys a geographical setting that fosters rich flora and fauna, offering exceptional ingredients for cooking. Sun-ripened vegetables from the Alpilles, freshly caught seafood from the deep blue Mediterranean, and vintage AOC wines, Provence is a true delight for the senses.
To Begin – A Parade of Flavors
A quintessential Mediterranean fruit, the olive, best known for its oil, takes center stage in Provence in the form of tapenade. This iconic Recipe invented in Marseille in 1880, was traditionally made by pounding black or green olives with olive oil, capers, anchovy fillets, garlic, and Herbes de Provence in a mortar. It is typically enjoyed spread on a slice of bread. And what could be better than a Fougasse ? Most French regions have their own version of this bread; in Provence, it is enhanced with olives, cheese, and anchovies. This small saltwater fish features prominently in local cuisine and can be found in dishes such as the fiercely defended Niçoise salad or the flavorful anchoïade.
Main Courses – Between Land and Sea
Fish, meat, or vegetables,Provençal cuisine caters to every taste. The reputation of Marseille’s bouillabaisse needs no introduction. Once a humble fisherman’s soup made from the catch of the day, it has become a staple of haute gastronomy. Traditionally prepared with at least three different fish varieties, its true strength lies in its seasoning: a blend of Herbes de Provence, garlic, onions, and tomatoes, all served with the indispensable rouille.
Another classic soup is soupe au pistou. A Provençal variation of Italian minestrone, it can be enjoyed hot or cold, as a starter or a main course, and is often topped with grated Parmesan or Emmental cheese. Bridging land and sea, the aïoli platter consists of a homemade sauce made from egg yolks, olive oil, garlic, and lemon juice, served with boiled vegetables, hard-boiled eggs, and fish.
Vegetables play a starring role in Provençal cooking, showcased in dishes such as Niçoise ratatouille, stuffed vegetables, tian, or “à la provençale” preparations seasoned with garlic, parsley, basil, and breadcrumbs. Meat lovers will enjoy daube, a rich and flavorful red wine stew traditionally made with beef, but also prepared with bull meat (gardianne) or wild boar (civet).
To Finish – A Treat for Sweet Tooths
A specialty of Aix-en-Provence, calisson is a delicate confection made from candied fruit, ground almonds, honey, and sugar. Be sure to visit the Calisson Museum of Roy René if you’re passing through Aix. Lovers of orange blossom will enjoy navettes, a dry biscuit originally from Marseille. Part of the Provençal tradition of the Thirteen Christmas Desserts, pompe à l’huile is a regional staple. Its name comes from the process of using flour to “pump” olive oil from the bottom of oil vats. The other twelve desserts include fougasse, walnuts, hazelnuts, white nougat, candied fruits, apples, pears, oranges, grapes, cooked wine, dates, and jam.
To Accompany – A Perfect Pairing
No Provençal experience is complete without tasting the famous pastis. Many local brands reinterpret traditional aniseed flavors with their own unique blends. Among the most renowned are Pernod Ricard, Henri Bardouin, and Pastis 51. Provence is also internationally celebrated for its AOC wines. Why not explore the Provence Wine Route? You’ll discover many local wine estates, such as Château de la Galinière, producing Côtes de Provence wines that are 100% organically certified.
Bon appétit on the roads of Provence!
