Provençal cooking it's easily categorized of “cuisine du soleil” – much like Italian & Greek culinary, it relies heavily on the use of olive oil, herbs, and the bounty of the Mediterranean Sea. Eating in Provence is a constant process of discovery – the following list highlights some of the specialties which can be found on tables around the South of France.
L’agneau de Provence
Lamb is from Provence is regarded as having a particular taste & quality – most notably the lamb from Sisteron is the highest regarded of the region.
L’aioli
Aïoli is a garlic mayonnaise used as a spread for vegetables, fish, and crusty breads. In the case of a grand aïoli, there is a well-defined list of foods to be served with said spread, namely salt cod, snails, mussels, eggs, potatoes, and summer vegetables.
L’ anchoïade
Purée of anchovies, mixed with olive oil & capers, very thick – often found at local markets where olives & tapenades are sold.
Le boeuf en daube
Chunks of cooked beef cooked with olive oil, lard, onions, oil, and herbs; served with sauce or red wine. Provence’s answer to boeuf bourguignon.
La bouillabaisse
There are at least a dozen fish are used in this well-seasoned soup. Once a dish of the poor, it’s become a plate for the rich due to the rarity of the fish needed for its creation. Fish commonly used are scorpion fish, sea bass, and the red mullet or “goat fish”. Accompanied by a think & spicy sauce, la rouille, & grilled croutons generously rubbed with garlic.
La bourride
A cheaper type of bouillabaisse, made with white fish (mullet, monkfish, whiting) & served with aioli.
Calissons
A (delicious) speciality of Aix-en-Provence, these tiny “cookies” are actually a mix of crushed almonds & candied melon topped with royal icing. Not-to-be missed…
For some of the best calissons in Provence Check out Roy René calissions, based in Aix-en-Provence.
Les grenouilles à la provencale
Frog legs grilled with oil & garlic after being rolled in flour.
Le lapin à la provençale
Rabbit slow-cooked in white wine with garlic, mustard, herbs, & tomatoes.
Les pieds-paquets
A specialty of Marseille & Sisteron, this dish is made of sheep’s offal (stomach and feet), simmered in a sauce of white wine and tomato. The stomach (or paunch) is cut and rolled in the shape of “packages” to be stuffed with parsley, garlic, pepper, & bacon.
Olives
Covered in parsley, layered with garlic, or simply left on their own, no trip to Provence is complete without sampling as many varieties of olives as possible.
Pastis
Pastis is an anise-flavored liqueur and the drink for apéritif hour in the south of France. Pastis is filled about a quarter full in a tall glass to which the drinker adds water to his/her desired taste. One of the most famous pastis makers is Ricard.
La rouille
This indispensible partner for making bouillabaisse calls for fresh chili pepper, garlic, sea urchin, & potatoes – later spread on bread or croutons & added to soup.
La soupe au pistou
Another legend of Provençal cooking; soup composed of beans & vegetables using a base of basil & garlic ground in olive oil.
La tapenade
Purée of black olives (or green) and capers mixed with olive oil, often served on grilled bread.
Les truffes
Found from November to March, people travel for miles to benefit from the truffles found at local markets in Valreas, Richerenches, Apt, Aups, Vaison, and Carpentras
"Chaque cuisinier a sa sauce" - Proverbe Provençal
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