Provence Cuisine - by food author Howard Hillman

Provence Cuisine

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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