Full of sunshine, it is full of tastes: Provençal cuisine has many savory specialties, some sweet treats, and many extraordinary chefs to enhance it.
Let’s go for a gourmet journey to discover Provençal specialties.
I. The basics of Provençal cuisine
A tasty combination of cuisine (French, Italian, Spanish, Greek and African), Provençal cuisine is a generous and sun-drenched cuisine.
It is often found to be rich and delicious: it must be said that it is based on olive oil, fragrant herbs, garlic and aromatics.
We also note a major characteristic: the abundant use of vegetables, historically to compensate for the deficit in meat which was too expensive at the time.
The result? a cuisine with authentic flavors.
II. Savory Provençal specialties
But let’s get to the heart of the matter: let’s start with an overview of savory Provençal specialties.
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Lamb from Provence
Sisteron lamb is considered one of the best breeds of lamb: from the Durance to Les Baux, the lambs graze on a particularly fragrant flora.
Since 1995, it has even benefited from the famous Label Rouge (a guarantee of superior quality).
It is often cooked as a rack of lamb with mash, or as chops with sautéed potatoes, all flavored with marjoram and thyme.
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Aïoli
It looks like mayonnaise, but is (as its name suggests) much more garlicky: aioli is a cold emulsion, rather thick and very fragrant.
It is also a dish in its own right, accompanied by fish (often white, such as cod) and boiled or steamed vegetables.
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Bouillabaisse
This is perhaps the most famous Provençal dish: bouillabaisse, a soup with at least 12 fish in it.
Today, it is a rather expensive dish because it requires rare fish (scorpionfish, sea bass, red mullet) to compose it.
Added to this is a saffron broth, rouille (a creamy and spicy sauce) and grilled croutons (previously rubbed with garlic).
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Feet and packages
The feet and bundles are the tripe in the marseillaise style,
stuffed and cooked over low heat in white wine with onions, carrots and bacon.
A true typical Provencal dish, which will go especially well with a
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Ratatouille
Is there really a dish that smells more Mediterranean than ratatouille?
This stew of eggplant, zucchini, peppers, tomatoes, onions and garlic is known and appreciated from Nice to Provence
green, passing through the Lubéron and the Côte Bleue.
It’s up to you whether you want to prepare it like in Nice (fry each type of vegetable separately in olive oil) or like in Marseille (“à la bohémienne”, i.e. all at the same time!).
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Pistou soup
If we say basil, garlic, olive oil, you say…? Pistou (or pesto!) of course!
Purists don’t add cheese, unlike the Italians, and combine pistou and summer vegetables to make a fragrant soup, which can be enjoyed even in the heat of summer.
III. Condiments that enhance Provençal cuisine
But what would Provençal cuisine be without a few condiments to accompany its preparation?
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Camargue salt
This salt comes from the Salin-de-Giraud basins, a few minutes from Saintes-Marie-de-la-Mer. Camargue salt is renowned throughout France and enhances all the dishes of Provençal gastronomy.
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Tapenade
The guilty pleasure of many Provençals! Tapenade is a purée of black or green olives, capers and olive oil. It is spread on small croutons or accompanies local fish.
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Rouille
This sauce is the essential partner of bouillabaisse. It is made up of fresh red peppers, crushed with garlic, all mixed with olive oil and breadcrumbs. The little secret of the Provençals: they sometimes add sea urchin coral!
IV. Sweet treats of Provençal gastronomy
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Calisson
Aix specialty since the 15th century (at the very time when King René rehabilitated the vineyard of the region )
, the calisson is a sweet in the shape of a shuttle, flavored with orange blossom.
At the base, a sheet of bread. On top, royal icing. Between the two, a paste of almonds, honey and candied fruits.
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Fruits confits
Candied fruits are the specialty of Apt.
It is often strawberries, apricots or plums that are candied and make delicious treats.
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Navette
Ah, this biscuit, how we love it! at Planetazur !
It is not very sweet and its shape is reminiscent of a small boat.
However, we can smell a sweet scent of orange blossom… it is very good for a little sweet treat in the afternoon or to accompany a coffee.
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Nougat
Today, everyone thinks that nougat is from Montélimar. But did you know that it historically comes from Sault and Saint-Didier? In the Vaucluse mountains, nougat is made with blanched almonds from Provence.
It is also one of the 13 Christmas desserts, this superb Provençal tradition that we love.
V. 10 Emblematic Chefs of Provençal Gastronomy
1. Pierre Reboul in Aix-en-Provence
Although he is originally from Villeurbanne, Pierre Reboul is nevertheless considered today as a true Aixois Chef.
On a daily basis, he likes to cultivate the false in appearance but the taste in reality thanks to noble products and classic, traditional preparations but revisited in a provocative way.
2. Matthieu Dupuis-Baumal at “Château de la Gaude”, in Aix-en-Provence
Awarded a star just a few months after its opening, Matthieu Dupuis-Baumal’s restaurant (in an exceptional setting) serves Provençal and Asian cuisine.
Always in search of perfection, this Chef with an atypical personality has only one idea in mind: to make you travel.
3. Glenn Viel, at L’Oustau de Baumanière, in Les Baux-de-Provence
3 Michelin stars and the “Sustainable Gastronomy” distinction are enough to describe the commitment and authenticity of Chef Glenn Viel, as well as his overflowing imagination.
His passion: highlighting the product in its most authentic version and offering a unique experience.
4. Mathieu Desmarest in Avignon
Passionate about cooking since the age of 10, Mathieu Desmarest was elected best Apprentice in France in 2008.
This year, he obtained his first star. A Chef with whom you can taste honest and tasty cuisine…
5. Christophe Bacquié at Le Castellet
Three-starred, Christophe Bacquié was also elected Meilleur Ouvrier de France in 2004.
At the helm of the kitchens of the Hôtel & Spa du Castellet since 2009, the Chef offers the Mediterranean in all its most generous and delicate offerings.
6. Alexandre Mazzia à Marseille
Véritable Chef-artiste, en mouvement perpétuel, Alexandre Mazzia infuse dans sa cuisine ses souvenirs d’enfance au Congo.
Tout y est bon et beau, une aventure gustative hors du commun.
7. Coline Faulquier in Marseille
Finalist of Top Chef in 2016, Coline Faulquier is a dynamic Chef.
Her seasonal cuisine is inventive, meticulous, surprising. Every day, the
Cheief lets itself be carried away by the market and its mood, but the result on the plate is always fresh and delicious.
8. Christopher Hache in Eygalières
Chef Christopher Hache showcases the delicious cuisine of Provence, and more specifically the Alpilles.
Lamb, fruits and vegetables from the region, as well as
the wines are favored by the Chef, for local, raw cuisine with multiple flavors.
9. Nadia Sammut in Lourmarin
The only Michelin-starred chef in a gluten-free restaurant, Nadia Sammut (daughter of Reine Sammut) herself was forced to review her diet due to her gluten and lactose intolerances.
Today, this constraint guides her to “excite the palates” of her customers.
10. Mathias Dandine in Gémenos
Provençal and Côte d’Azur accents can be found in Mathias Dandine’s cuisine.
His biases mainly concern seasonings and cooking, but he attaches great importance to the product. A generous, gourmet and tasty cuisine.
We hope that you enjoyed this little trip to discover Provençal gastronomy… Now it’s your turn: what is your favorite Provençal dish? Which chef would you dream of eating at? Tell us in the comments!
FAQs
What are the main characteristics of Provençal cuisine?
Provençal cuisine is distinguished by the abundant use of olive oil, aromatic herbs such as thyme and rosemary, and fresh Mediterranean ingredients such as tomatoes, eggplants and peppers.
What are the iconic dishes found in Provençal cuisine?
Some of the iconic dishes of Provençal cuisine include ratatouille, bouillabaisse, tapenade, pissaladière and socca. These dishes represent the diversity of Mediterranean flavors in the region.
What are the traditional desserts of Provençal cuisine?
Traditional desserts of Provençal cuisine include tarte tropézienne, navette de Marseille, calissons d’Aix-en-Provence and nougats. These sweets reflect the influence of local traditions and regional ingredients.
How does Provençal cuisine incorporate seafood?
Provençal cuisine makes extensive use of seafood, particularly in the preparation of bouillabaisse, a fish and seafood soup. Fish such as sea bream, sea bass and red mullet are also commonly enjoyed.
What are the main herbs used in Provençal cuisine?
Herbs play a central role in Provençal cuisine. Thyme, rosemary, basil, savory and parsley are frequently used to flavor dishes and give them the aromatic signature of the region
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