One of the most exquisite cuisines in the world is French, formed from a number of regional cuisines of the lands that are now part of France. The originality of national cuisine has always been the subject of a close study of true gourmets. In terms of cooking technology, as well as the ingredients used, French recipes are simply unique. So, the cuisine of Provence brought to them the abundant use of herbs, fruits and vegetables in dishes with the most diverse basis.
Sunny and colorful Provence is a land of olive groves and lavender fields,
orchards and green vineyards. The highest culinary craftsmanship, a bouquet of noble wines, a delicate aroma of mountain thyme and lavender, an invigorating aroma of fresh dishes of Provencal cuisine, called the "cuisine of the sun" - these are the main associations that Provence evokes. France in this southeastern region, stretching from tiny alpine villages to the Cote d'Azur, gives its guests a rich gastronomic experience.
The Provence cuisine is famous for the freshest fish and seafood dishes seasoned with fragrant spices, a huge variety of fresh pastries and homemade cheeses, Provencal wines, an abundance of vegetables and fruits, truffles. One hunt for the latter will leave an indelible impression.
Truffle, called the “black diamond”, is considered one of the most expensive and noble delicacies of gastronomy. Taste, aromatic qualities and dietary properties of it are known since ancient times.
The fame of this product from Carpentra and Vaucluse was enhanced by banquets organized by popes and cardinals in the Middle Ages in Avignon, which were attended by the most important people in Europe.
The mysterious mushroom works wonders. He is able to transform not only delicious dishes, but also the simplest ones, for example, scrambled eggs or mashed potatoes. Truffle can be tasted even in small restaurants in Provence, you can take cooking classes using the famous mushroom. Truffle is often part of other products that have made Provence fame: wine vinegar, local sausages, pies, cheeses, olive oil and even chocolate. The fantasies of local producers have no limits.
Provence cuisine offers a considerable number of baked or fried vegetable dishes like the famous Ratatouille stew. From salads known: "Mesclan", which is made from chicory, dandelion leaves and other Mediterranean herbs, and
Nicoise salad, for the preparation of which you need tomatoes, green beans, anchovies, eggs and olives. One of the famous Provencal dishes is baked lamb, generously flavored with fragrant herbs, onions and garlic.
No less famous is the Provence bouillabaisse - a traditional dish of Marseille fishermen. According to an old French legend, the goddess Aphrodite regularly fed him her husband Hephaestus. This once-cheap soup was cooked from eel, rooster, ruff or other fish. Now in Marseilles you can try its expensive varieties of lobster and other seafood. Both they and fish in Provence are served with a sauce of garlic, red wine and walnuts. The most popular sauces are Pistu, Aioli, Tapenada.
Long-languishing meat stews and goulash made from beef or lamb, onion pie pissaladier, Bread and bread are quite easy to prepare. This is a simple home cooking.
Provence, however, is notable for a considerable number of secrets and features that are found in its various regions. The abundance of herbs and vegetables helps to achieve unusual combinations of taste in cooking. A unique French aroma is acquired by food if a “garni bouquet” consisting of savory, parsley, bay leaf is added during cooking.
The cuisine of Provence is interesting, rich and healthy. This is a whole culinary art. Provencal lifestyle, leisurely and pleasant, leaves its mark on the cuisine of the region. The seasons are clearly dictated by seasonal menus. And the abundance of fish and seafood, aromatic herbs, cream cheeses, fruits and vegetables inspires Provence's skilled chefs for recipes that are gaining popularity around the world.