Provence cuisine

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More Provence
tips & insights

Garlic

This heady scented plant has been called the "truffle of Provence".

Other flavoiring ingredients

Provence is known for its free-handed use of olive oil, tomatoes, and fresh aromatic herbs such as rosemary, basil, and fennel.

Seafood

It is abundant and popular. The two most notable fish are the rascasse of Bouillabaisse fame (described later) and the sea-bass like loup de mer. Other important edibles from the sea include octopus, squid, cuttlefish, mussel, langouste, langoustine, crab, and eel. River fish as well as preserved fish like sardines, anchovies, and salt cod often end up in the workingman's belly.

Food markets

Much to the delight of both cooks and diners, marketplace stalls glow with a profusion of photogenically displayed fruits and vegetables. The city of Lyons has the most celebrated food market in Europe.

Best city
for gourmets

Marseillea is the top all around food city in Provence. Avignon and Nice are runners-up.