Discover the food of Provence

11th November, 2015
You're sure to build up an appetite as you explore Provence and this part of the beautiful Cote d'Azur and its restaurants and bakeries have feasts just waiting for you to find them. Some obvious French treats hail from Provence, among its most famous foods are bouillabaisse and ratatouille. If you have eaten these before then they will surely be a welcome choice, if however you are interested in being more adventurous, Provence has plenty to offer.

One of the region's most classical dishes is Provencal daube, known affectionately as a 'poor man's dish', daube is beef slowly braised in red wine with vegetables and lots of herbs and garlic. Daube is a firm favourite in the south, particularly in the winter, Nice also has its own version, which sees ravioli stuffed with the cooked beef and served in the daube sauce.

Other winter treats include omelette aux truffes, which you will find in the Carpentras area in Provence. The area is known for its truffle season from November to March and the best way to enjoy them is cooked in an omelette. Traditionally a Christmas treat, nougat made with sugar or honey and almonds and egg whites is a chewy delight. You can now find all kinds of nougat all year round, including a nougatine version made without egg whites. When Roger Vardim was filming the Brigette Bardot classic 'And God Created Woman' in 1955, he discovered the bakery of Alexandre Micka and his Tarte Tropezienne. The flat-topped, sugar-coated brioche, filled with a decadent orange-flower cream, is now favoured by anyone who eats it. Try the ingredients of a ratatouille: aubergines, courgette, onion, peppers and tomatoes stuffed with seasoned mince and cooked in the oven and you have petit farcis, Provencal stuffed vegetables.

France is known to some as the land of cheese and Provence is home to fromage de chevre, known in English as goat's cheese. This cheese traces its way through many dishes in Provence, you'll find it in tarts, quiches and salads or simply on its own. Enjoy it three ways, mild and creamy, matured semi-dry or dry, no option will disappoint you. A drink is needed to go with all of these delicious dishes, and it's recommended that you swap wine for an aperitif of pastis, an aniseed-flavoured liqueur dating back to 1932. There are many more dishes for you to enjoy, but they are best to be discovered as part of your Provencal journey - book a stay at our villas in Provence today.