Food tips you can trust
Why the cuisine of
Provence is special
The well seasoned dishes of sun drenched Provence refresh and uplift the spirit of the diner.
This mixed seafood soup-stew is the French Riviera's most famous contribution to international cookery. No two local cooks agree exactly as to what fish should and should not go into the dish (except, the rascasse, a local trash fish that has no counterpart anywhere else in the world).
A French bread or roll topped with ingredients such as anchovies, tomatoes, olives, green peppers, and capers, then liberally doused with olive oil.
This is pizza Provencal style (there is a historical connection between these French and Italian flat breads, but the Provencal version usually has no tomatoes).
A slow-cooked medley of eggplant, tomatoes, courgettes (think of zucchini), onions, garlic, and herbs.
The ingredients, tossed in a garlic permeated oil dressing, could include lettuce, tuna chunks, tomatoes, hard-boiled eggs, olives, anchovy strips, potatoes, green beans, green peppers, capers, and what have you.
Soupe au Pistou
Similar to a northern Italian Minestrone soup (vegetables, beans, and pasta) that has been seasoned with a Pesto like paste.
French Classical Cuisine