Provence cuisine

Be savvy about
Provence cuisine !

 

Why the cuisine of
Provence is special

The well seasoned dishes of sun drenched Provence refresh and uplift the spirit of the diner.

Top 7 most famous
Provence specialties

Bouillabaisse

This mixed seafood soup-stew is the French Riviera's most famous contribution to international cookery. No two local cooks agree exactly as to what fish should and should not go into the dish (except, the rascasse, a local trash fish that has no counterpart anywhere else in the world).

Pan Bagna

A French bread or roll topped with ingredients such as anchovies, tomatoes, olives, green peppers, and capers, then liberally doused with olive oil.

Pissaladiere

This is pizza Provencal style (there is a historical connection between these French and Italian flat breads, but the Provencal version usually has no tomatoes).

Ratatouille

A slow-cooked medley of eggplant, tomatoes, courgettes (think of zucchini), onions, garlic, and herbs.

Salade Nicoise

The ingredients, tossed in a garlic permeated oil dressing, could include lettuce, tuna chunks, tomatoes, hard-boiled eggs, olives, anchovy strips, potatoes, green beans, green peppers, capers, and what have you.

Soupe au Pistou

Similar to a northern Italian Minestrone soup (vegetables, beans, and pasta) that has been seasoned with a Pesto like paste.

Provence cuisine - Page two

Garlic

Seafood

French cuisine for home page

Clickable
French cuisine map

Test yourself

French Tourist Office

sponsored ad 

Explore my
candid country, region
and other travel guides
Click links for tips & insights

©2010 HQP / Hillman Quality Publications