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The well seasoned dishes of sun drenched Provence refresh and uplift the spirit of the diner.
This heady scented plant has been called the "truffle of Provence".
Provence is known for its free-handed use of olive oil, tomatoes, and fresh aromatic herbs such as rosemary, basil, and fennel.
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.
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.
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.
Similar to a northern Italian Minestrone soup (vegetables, beans, and pasta) that has been seasoned with a Pesto like paste.
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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