Provence has some of the finest French regional food in France. Provence, which is situated in the south of France, is blessed with a warm Mediterranean climate with sufficient sunlight which in turn works on agriculture in the region and ultimately the food of Provence.
The food of Provence is almost always prepared with heavy use of olive oil, garlic and tomatoes. Really, any time you're reading a French menu and you see the words a la provenciale at the end of a dish, this means that the food is made with garlic and hardened tomatoes.
The food of Provence commonly use various vegetables, some of the most common of which consist of egg plant, squash , courgettes and onions, all of which are grown in the region of Provence.
Ratatouille is certainly one of the most flavoursome food items from Provence. It is a stew comprising of tomatoes, green herbs, green peppers, eggplant and garlic.
The food of Provence is usually served with 'Aioli' a locally made sauce. This sauce which is a combination of fresh garlic crush and mayonnaise is well spread on the salad including cod fish, eggs and asparagus. Anchovy paste is used as the dipper by the people of Provence when they eat vegetables.
The most commonly preferred food in Provence is the soup known as Bouillabaisse which is culled out of three types of fish and which is cooked in an onion-saffron-tomato-herb broth. The herbs used in the preparation are mainly thyme, sage and bay leaf.
Bouillabaisse is relished as the main food item though it is a soup in Provence. It is commonly served with toast and spicy sauce known as rouile. Marseille sells the best bouillabaisse in Provence.
Another favourite food of Provence which is served as a starter is soupe au pistou. This food includes vegetables, noodles, beans and basel.
Beef stew dished up with cold pate is the most preferred food in Provence during winter. Provence is also considered as the chief producer of goat-cheese though it is not known for its dairy products such as the French regional food of Normandy.
The food of Provence is almost always prepared with heavy use of olive oil, garlic and tomatoes. Really, any time you're reading a French menu and you see the words a la provenciale at the end of a dish, this means that the food is made with garlic and hardened tomatoes.
The food of Provence commonly use various vegetables, some of the most common of which consist of egg plant, squash , courgettes and onions, all of which are grown in the region of Provence.
Ratatouille is certainly one of the most flavoursome food items from Provence. It is a stew comprising of tomatoes, green herbs, green peppers, eggplant and garlic.
The food of Provence is usually served with 'Aioli' a locally made sauce. This sauce which is a combination of fresh garlic crush and mayonnaise is well spread on the salad including cod fish, eggs and asparagus. Anchovy paste is used as the dipper by the people of Provence when they eat vegetables.
The most commonly preferred food in Provence is the soup known as Bouillabaisse which is culled out of three types of fish and which is cooked in an onion-saffron-tomato-herb broth. The herbs used in the preparation are mainly thyme, sage and bay leaf.
Bouillabaisse is relished as the main food item though it is a soup in Provence. It is commonly served with toast and spicy sauce known as rouile. Marseille sells the best bouillabaisse in Provence.
Another favourite food of Provence which is served as a starter is soupe au pistou. This food includes vegetables, noodles, beans and basel.
Beef stew dished up with cold pate is the most preferred food in Provence during winter. Provence is also considered as the chief producer of goat-cheese though it is not known for its dairy products such as the French regional food of Normandy.
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High speed TGV train France makes long distance travel in the country a pleasant experience. If you want to try some of the lovely cooking from Provence, in which case you should click the preceding links for more information.
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