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food of provence

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

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

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.

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