Products & Gastronomy

The climate of the region, its location near the sea and its days of sun are at the base of these unique world famous dishes. Whether you choose to shop with the locals at the outdoor markets, drop into a local bistrot or dine at one of the area restaurants you are sure to enjoy the taste of Provence. Where to start ? Whether you choose to have a drink before dinner (local specialties: a "Pastis", an alcohol made from anise grain the present and slightly less potent version of absinth, "Rinquinquin" an alcoholic peach drink or a chilled "Beaume-de-Venise" - a sweet wine) be sure to try the "Tapennade" (crushed olives with a bit of anchovy paste) on a sliver of "Baguette". Or try the "Tellines" (miniature clam-like shell fish) gathered at the river deltas near Saintes-Maries-de-la-Mer. Or the "Poutargue" of Martigues (the caviar of Provence). Or the "Oursins" (sea urchins) of the Blue Coast at Carry-le-Rouet. If the fresh salad vegetables of the market have found their way into your basket why not heat some anchovy paste in fresh olive oil and serve "Crudités" with an "Anchoïade" sauce ? Did the "Sardines" look good ? Just grill them in the all-purpose virgin olive oil. By the way the famous Marseille soap uses olive oil as its base. Perhaps a "Soupe au Pistou" (a vegetable soup with a lots of fresh basil) or "Aubergine" (eggplant) grilled in the oven or on the barbecue served with a fresh tomato sauce ? Do you like garlic... then an "Aïoli" (garlic mayonnaise served over boiled vegetable with or without seafood) might be your dish. Has the local pastry filled with tomatoes and other surprises caught your eye ? But we could go on for pages with starters and light luncheon fare.
On to the mains, the "Bouillabaisse" of Marseille (a stew of several local fish and shellfish in a safran soup) or for the more adventurous the "Pieds & Paquets" dish. Wild game and fowl at the market or on the menu ? Or a delicious bull and rice dish either in "Daube" (stew) or as a steak. Or maybe a piece of fresh fish caught in the morning might be this day's treat. How about the sublime "Truffes" or any of the other wild mushrooms. Let's not forget the Alpilles' lamb in any of its various recipes as the local "Navarin" stew. The "Ratatouille" that famous vegetable stew can be used as an accompaniment or cold as an appetizer. "Tomates Provençales" (halved tomatoes topped with garlic, parsley and bread crumbs baked or sautéed in olive oil) or as a main dish any of the regionally preferred vegetables such as tomatoes, zucchini, eggplant or red, yellow, green or even orange peppers stuffed with bits of diced pork and veal.
And now for cheese... and specifically the many made from goat milk served cold or heated on a piece of toasted French bread with a bit of fresh salad, a meal in itself.
Ready for deserts ? Ok you can opt for that delicious piece of fruit you carried off at the market or the "Fruits Confits" of Saint-Rémy-de-Provence (slowly cooked to a sugary delicacy) or the bakeries' marvelous fruit pie or a "Clafoutti" (a cherry pudding). Have you room for or will you just want to try the delicious regional sweets and candies like the "Calissons" of Aix-en-Provence and the chocolates of Puyricard or the nougats of Montélimar. Lavender honey escapes a category and sometimes is use as a sauce on lamb or spread on goat cheese or a slap of bread in the morning. With all that food you think that we'd suggest something to wash it down.
(Should you happened to be in Provence during the Christmas season you should not be surprised to note the plentitude of the meal and then a break to attend Midnight Mass returning to a table set with 13 desserts).
Et voilà ! Red, rosé or white ? The wines of Provence are special: from the Côtes-du-Rhônes (with its great names of "Châteauneuf-du-Pape" north of Avignon and its neighboring "Gigondas") to the Baux-de-Provence Valley and futher east the wines of the Coteaux d'Aix-en-Provence onward further south the famous white of Cassis. Crossing the Rhône river the rosés of Tavel or further west the wines of Languedoc are developing an excellent reputation. After dinner drinks such as the digestive from the Abbey of Saint-Michel-de-Frigolet as a unique taste from its secret blend of herbs or the "Marc de Provence" should be tried.