The essence of Provence can be tasted in every dish, a true reflection of the region’s vibrant culture and storied history. Its cuisine is a masterpiece born from the fusion of French gastronomy and the aromatic flavors of Mediterranean delicacies. Provence boasts an unparalleled gastronomic experience that is revered the world over. Every bite is a journey through time, rooted in tradition and crafted with the finest locally-sourced ingredients that abound in the area. If you’re a foodie yearning to discover the heart of this beautiful land, prepare to savor the very best of Provence’s delectable delights.
The Iconic Bouillabesse
One of the most famous dishes of Provence is Bouillabaisse, a fish stew. The name “bouillabaisse” comes from the Provençal words “bolhabaissa,” which means “to boil and simmer.” The dish is traditionally made by simmering fish and shellfish in a flavorful broth made from fish stock, onions, tomatoes, garlic, and herbs like thyme, bay leaves, and fennel. The stew is then typically thickened with a mixture of bread crumbs and olive oil, known as “rouille.”
The specific types of fish used in bouillabaisse can vary depending on what’s available locally and seasonally, but typically include firm-fleshed fish like red mullet, sea bass, and monkfish, as well as shellfish like mussels, clams, and shrimp. Bouillabaisse is typically served in two courses. The first course consists of the broth and fish served in a bowl, and is often accompanied by a side of rouille and croutons. The second course includes the leftover fish and shellfish, served with a side of potatoes and vegetables like carrots and onions. Bouillabaisse has become an iconic dish of Provence, and is widely enjoyed throughout the region and beyond. It is often considered a symbol of Provençal cuisine, and is a must-try for anyone visiting the area.
La Socca
Socca is a simple street food that is a must-try in Provence. It is a thin, crispy pancake made with chickpea flour, water, and olive oil. It is often served hot and sprinkled with salt and pepper and is the perfect snack to enjoy while exploring the beautiful towns of Antibes, Cannes, or the main city of the French Riviera: Nice
The Tapenade
“La Tapenade” is another popular dish that is enjoyed throughout Provence. This flavorful spread is made with black olives, capers, anchovies, and olive oil, and is perfect when served with bread or crackers.
Les Calissons
The Calissons are almond-shaped candies made with ground almonds, candied fruit, and sugar. They’re a perfect sweet treat to round out your meal or to enjoy as a snack while exploring the beautiful city of Aix en Provence.
The Aïoli
“L’Aïoli”, a garlicky mayonnaise, is another staple in Provencal cuisine. It is typically served with fish or seafood, boiled vegetables, or as a dip for bread. It is simply a must to discover, but do not kiss anyone after the degustation!
Les Panisses
Another delicious dish to try in Provence is Panisse, a crispy and savory cake made from chickpea flour. It’s often served as a side dish or as a vegetarian main course, and is a popular street food in the region. The chickpea flour gives it a nutty and earthy flavor, and the crispy exterior pairs perfectly with the soft and creamy interior. If you’re a fan of falafel or hummus, then you’ll definitely want to give Panisse a try during your visit to Provence.
Cheeses of Provence
One of the most famous cheeses from the region is the “Chèvre du Rove”, a goat cheese that has been produced in the hills surrounding Marseille for centuries. It is a small and dense cheese that is made from raw goat’s milk. It has a distinctive, tangy flavor and a slightly crumbly texture, and is often enjoyed on its own or as a part of a cheese board.
Another famous cheese from the region is the “Banon”, a soft, creamy cheese that is wrapped in chestnut leaves and tied with raffia. The chestnut leaves impart a delicate flavor to the cheese, and the raffia gives it a rustic appearance. Banon is typically enjoyed with bread or crackers and pairs well with a glass of red wine. The “Tomme de Provence” is another cheese that is popular in the region. This semi-hard cheese is made from cow’s milk and has a mild, nutty flavor. It is often enjoyed on its own or as a part of a cheese platter. Finally, there is the “Pélardon”, a small and tangy goat cheese that is produced in the Cevennes mountains of Provence. It has a creamy texture and a slightly sweet flavor, and is often enjoyed with honey or fruit.
The Tarte aux Citrons
The Tarte aux citrons is a popular dessert in Provence, where it is often served at the end of a meal as a refreshing and light way to finish a rich and hearty Provençal meal. It is also a favorite among pastry chefs, who often put their own unique spin on the classic recipe by incorporating local ingredients like lavender or honey. If you’re visiting Provence, be sure to try a slice of Tarte aux citrons at a local patisserie or restaurant. It’s a delicious and quintessentially Provençal dessert that is sure to satisfy your sweet tooth and leave you feeling refreshed and satisfied.
L’Anchoïade & Les Oursins
“L’anchoïade” and “les oursins” are two distinct Provençal specialties that are beloved by locals and visitors alike. L’anchoïade is a traditional Provençal dip made from anchovies, garlic, olive oil, and sometimes other ingredients like capers or lemon juice. The ingredients are typically mashed together into a paste and then served with raw vegetables like carrots, bell peppers, and celery, or with bread.
The dip has a strong and salty flavor that is perfect for appetizers or as part of a larger Provençal meal. It’s often served at outdoor gatherings, such as picnics or barbecues, and is a favorite among locals for its bold and delicious taste. Oursins, or sea urchins, are another popular Provençal specialty that are often enjoyed fresh and raw, with a squeeze of lemon juice. The sea urchins are typically harvested from the rocky coastline during the winter months, and their rich and briny flavor is a true delicacy. In Provence, oursins are often served with a glass of chilled white wine, making for a perfect seaside snack. They are also used in a wide range of dishes, from pasta sauces to seafood stews.
La Daube Provençale
The “Daube Provençale” is a classic dish from the region of Provence. It is a slow-cooked beef stew that is rich and hearty, and full of the flavors of the Mediterranean. The dish typically includes a tough cut of beef, like beef chuck or brisket, that is marinated overnight in red wine, garlic, and herbs. The beef is then browned in olive oil and slow-cooked with onions, tomatoes, carrots, and more herbs and spices, like thyme, bay leaves, and black peppercorns. The stew is left to simmer for several hours until the beef is tender and the flavors have melded together. La Daube Provençale is traditionally served with a side of potatoes, rice, or crusty bread, and a glass of red wine. The dish is often enjoyed during the colder months, as it is warming and satisfying.
There are many variations of Daube Provençale throughout the region, each with its own unique twist on the classic recipe. Some recipes call for the addition of olives, bacon, or mushrooms, while others use lamb or pork instead of beef. Regardless of the specific ingredients, Daube Provençale remains a beloved and iconic dish of Provence and is a must-try for anyone visiting the region. The recipe is here!
Les Navettes
Les Navettes are a traditional cookie that is native to Marseille. These simple, buttery cookies are shaped like a boat, which is where they get their name (Navettes translates to “little boats” in English). According to local legend, the shape of the cookie is meant to represent the boats that carried the first Christians to Gaul (modern-day France) in the 1st century AD. The cookies are made with flour, sugar, butter, and orange blossom water, which gives them a delicate floral flavor and a slightly crisp texture. They are often enjoyed as a part of the traditional “13 desserts” served during Christmas Eve in Provence, which is a festive meal that includes an array of sweet treats. Les Navettes have a long and storied history in Marseille, dating back to the 16th century. They were traditionally made by local bakers and sold to pilgrims who were visiting the city’s famous Basilique Notre-Dame de la Garde. Today, they are still a beloved part of Marseille’s culinary heritage and are enjoyed by locals and visitors alike.
Les Truffes de Provence
Truffles, or “les truffes” in French, are a highly prized and expensive delicacy that are prized by chefs and foodies around the world. And Provence is one of the main regions in France for truffle production, with the town of Richerenches in the Vaucluse department being particularly famous for its truffles. Truffles are a type of edible fungi that grow underground, typically in the roots of certain types of trees, like oak and hazelnut. They have a pungent and earthy aroma and flavor, and are often described as being “umami,” which is the fifth taste sensation beyond sweet, sour, bitter, and salty.
The most prized truffle variety in Provence is the black truffle, or “truffe noire,” which is typically harvested from November to March. These truffles are used in a wide range of dishes, from simple scrambled eggs to luxurious truffle-infused sauces and oils. They are a beloved part of Provençal gastronomy and are celebrated at truffle festivals and markets throughout the region. If you’re visiting Provence during truffle season, be sure to try some of the local dishes that feature this prized ingredient, like truffle risotto, truffle omelets, or even truffle ice cream.
