Provencal Cuisine

The Provence, the area in Southern France, bordering the famous Côte d'Azur, ist one of the most famous provinces of France. The Provence region includes the Rhône and Durance valleys, very fertile regions which owned this region the name 'Garden of France'. The Provence is famous for the huge fields where herbs such as lavender, rosemary and thyme are cultivated. These herbs produce an omnipressent scent that's why the Provence is often referred to as the 'province of scents

The world-renown and popular Herbes de Provence represent this wealth of herbs and scents. Herbes de Provence is an assortement of dried French herbs native to Provence. They usually consist of thyme, marjoram, rosemary, basil, fennel, sage, and lavender and are used for both meat and poultry.

The Provencal cuisine is a typical Mediterranean cuisine and resembles Greek, Spanish, and Italian cuisines more than it does typical French fare. Like in other cuisines around the Mediterranean sea, ingerdients such as zucchini, artichokes, aubergines (eggplant), tomatoes, potatoes, garlic, and onions are used fresh and raw in salads such as the salad Niçoise or appetizing stews such as ratatouille or in soups or bakes. Beans and lentils are also often used in the Provencal cuisine.

Like most other Mediterranean cuisines, the Provencal cuisine uses plenty of olives, both as whole olives and as olive oil.

Provence borders the Mediterranean sea, so there is little wonder that fish and shellfish are eaten in abundance. Typical fish and shellfish used in the Provence include, tuna, sea bass, anchovies, red snapper, red mullet, monkfish, shrimp, crab, mussels, scallops and oysters.

Popular fish and shellfish dishes include bouillabaisse (a robust stew made with tomatoes, saffron and several varieties of fish and shellfish, typically eaten with toasted bread slices and a garlic-chili mayonnaise called rouille), salad Niçoise (a vegetable, tuna and anchovy salad) and fruits de mer (a plate of fresh seafood accompanied with lemon wedges for drizzling).

Meat on the other side is rather sparingly eaten in the provence. When meat is eaten, it's typically sheep or beef, and served in small amounts to add flavor and texture to food. Chicken is a popular addition to stews and bakes. Eggs are enjoyed both in omelets and hard boiled and added to hot dishes or salads.

Some delicious cheeses are produced in Provence such as Banon Feuille Vache with an ntense, nutty, fruity, slightly wine-like flavor, or the St. Marcellin, which comes in a variety of flavours, depending on its age.

Due to the very fertile soil and the warm and dry climate, the Provence is a region with plenty of fruits. Amongst the most popular are cherries, grapes, melons, berries, figs, dates, lemons, oranges, pears and apples. Fruits are usually eaten as snacks or as dessert.

Last but certainly not least, the Provence produces some of the finest and most delicate wines in France and in Europe. Vines from the Côtes de Provence are famous amongst wine-connoisseurs.