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French
regional cuisine
Provence a concise guide
for diners & travelers

Why the cuisine of
Provence is special The well seasoned dishes of sun drenched Provence refresh and uplift the spirit of the diner.

Insights on the cuisine
of Provence

Garlic
This heady scented plant has been called the "truffle of Provence".

Other
flavoiring ingredients Provence is known for its
free-handed use of olive oil, tomatoes, and fresh aromatic herbs such as rosemary,
basil, and fennel.

Seafood
It is abundant and popular. The two most notable fish are the rascasse of Bouillabaisse fame (described
later) and the sea-bass like loup de mer. Other important edibles from the sea include
octopus, squid,
cuttlefish, mussel, langouste, langoustine, crab, and eel. River fish as well as preserved fish like sardines,
anchovies, and salt cod often end up in the workingman's belly.

Food
markets Much to the delight of both cooks and diners, marketplace stalls glow with a profusion of photogenically displayed fruits and vegetables.
The city of Lyons has the most celebrated food market in Europe.

Famous specialties
of Provence

Bouillabaisse 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).

Pan Bagna A French bread or roll topped with ingredients such as anchovies, tomatoes, olives, green peppers,
and capers, then liberally doused with olive oil.

Pissaladiere
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).

Ratatouille A slow-cooked medley of eggplant, tomatoes, courgettes (think of zucchini),
onions, garlic, and herbs.

Salade Nicoise 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.

Best city for gourmets Marseille is the top all around food city in the Provence region. Criteria include cooking, food markets, cooking
ingredients, cooking schools, beverages, dining and restaurants. Avignon and Nice are runners-up.

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