The local cuisine of Provence is world famous and quite distinct from the typical French diet, with its Mediterranean ingredients like olives and seafood. Because of the mountains inland, goats cheese is common and milk rarely features. The key to Provence cuisine is garlic and olive oil, often made from black olives from the Nice area called Caillettes, which are frequently used as garnish for Provencale dishes. As well as the ubiquitous olives, the famous 'herbs de Provence' abound in the regional dishes. Also expect to find courgettes and green peppers.
Although there are variations to the cuisine throughout the different parts of Provence and the Cote d'Azur, the French and Mediterranean influences combine to create a very special and unmistakable Provencale flavour.
Favourites include the well-known ratatouille (aubergines, tomatoes and zucchini), pissaladieres (olive, onion and anchovy tarts), pan bagnat (vegetable and tuna sandwiches).
One of Provence's most renowned dishes is bouillabaisse, It is prepared with fresh fish cooked in broth with onions, tomatoes, and herbs de Provence. It is often served with toast and a spicy sauce called rouille.
From our villa you can explore the wonders of Provencale cuisine at a number of delightful local restaurants. And we can even arrange for a chef to come and cook for you at the villa. Take a look around the villa and see our competitive prices.
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