CUSINE AND WINES OF THE PROVENCE

When you think of Provencal cuisine the first thing that probably comes to your mind is the famous spice called Herbes de Provence: a fine mixture of lavender, rosemary, basil, thyme, sage, tarragon, marjoram, parsley and garlic mixture. This gives the unique taste of Provençal food and fragrance. The rosemary, thyme, lavender, grows wild in vast amounts in the Provence but you'll often see these plants in the windows of the houses, at the house door in a pottery or in the backyard as well. It is no coincidence that Provence is called the garden of France. The local food is based on a number of vegetables like tomato, garlic, aubergines, artichokes and olives. Just as any region, Provence has its own unique recipes and dishes and anything called à la Provençale is likely to include tomatoes and garlic.

Local specialties appear on the menus of many restaurant as well as in most country markets. To spend an idyllic vacation in countryside in the Provence, view our holiday homes located in the heart of olive plantations and vineyards.

When in the Provence, the first meal you should try is the Aioli a sauce made of garlic and olive oil. The garlic is crushed into a fine paste in a mortar, egg yolks are added and then mixed very slowly with olive oil until a smooth paste is obtained. It is served with shrimps, vegetable nibbles or artichoke leaves.

Anchoiade is an anchovy and garlic purée typical to the south of France. The sweet, salty, pounded paste is usually served on toast or with raw vegetables. There are various recipes from region to region.

Ratatouille is an ancient Provencal vegetable dish. The delicious stew is composed of peppers, zucchini, aubergines, tomatoes and onions, all prepared with olive oil. Eaten cold as a starter or hot as an accompaniment to fish or meat, ratatouille is an excellent choice for all the tastes. Some people cook it until the vegetables become a thick amorphous mass, but the lighter, fresher, slightly crunchier version is also gorgeous.

Pistou is a cold sauce made from garlic, fresh basil, and olive oil. The basil leaves are crushed or pounded with a mortar before being added to the olive oil. It is a typical condiment that can be served with pasta dishes or as a spread for bread. Pistou is most often associated with the Soupe au Pistou, a soup that includes white and green beans, tomatoes, summer squash and potatoes.

Sisteron lamb is special meal. The lambs of the Sisteron region are fed on wild thyme and rosemary so the meat benefits from the very flavorful herbs. If you have a grill and the weather allows, grilling gives the best flavor to the lamb. Setting rosemary leaves beside is a touch that will bathe your dining room with a perfume of Provence.

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Bouillabaisse is a traditional fish stew originating from Marseille. It contains different kinds of cooked fish and shellfish, vegetables flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Vegetables such as leeks, onions, tomatoes, celery and potatoes are boiled together with the broth and served with the fish. The broth is traditionally served with a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter. According to tradition, there should be at least five different kinds of fish in a proper bouillabaisse. In Marseille people use at least seven, not counting the shellfish and all fish should be extremely fresh - caught and cooked the same day. A real Marseille bouillabaisse must include scorpion fish, a bony rock fish which lives in the reefs close to shore. Book our beautiful villas in the Provence to have a taste of the real local cuisine.

With the exception of the southern Rhone wine region, the Provence is not as famous for wine as other areas of France. The best vineyards are hidden into hillsides, facing south to escape the full force of the mistral winds producing distinctive and delicious wines. The traditional Provence wines are generally described as being full-bodied and expressive. Today the region is known predominately for its rosé wine. Cotes de Provence is the largest wine label in the area and produces reds and whites of varying quality. The star of the area is Chateauneuf-du-Pape, a southern Rhone wine. It is a rich, full bodied, age-worthy, and spicy wine. The wines of the Coteaux d'Aix-en-Provence are mainly dry rose and red wines. Bandol is a deep-flavored red wine blend dominated by the Mourvedre grape a special variety very hard to grow.

Enjoy the good wines of Provence in our traditional gites, modern apartments and chalets in the Provence.