When we think of French cuisine, there are foods that come to mind almost immediately: baguette, cheese and wine are but three of the best ingredients of French gastronomy. Other traditional dishes have also attained a measure of fame, like Foie gras with mustard seeds and green onions, or Pot au feu. Also well renowned is the Pâtisserie, with specialties such as Macaron and Mille-feuille. Other desserts, like Créme brûlée and crêpe, might make the cut.
However, the variety of French cuisine is often underestimated, and regional delicacies remain a staple of cultural gastronomy in all corners of the country. For this week’s article, our pick was Provence.
The southern region of Provence-Côte d’Azur is very rich in quality citrus and herbs, and a significant share of these in the French market can be traced back to here. This region is also France’s top producer of olives and olive oil. Lavender and honey are also renowned.
The Camargue, a natural region south of Arles, is the northernmost rice growing area in Europe.
Typical dishes of this area are the Bouillebaisse (a fish soup with tomatoes and saffron), and the Pissaladiére, a sort of pizza with cheese, herbs and onion cream. Special mention goes to Moules à la marseillaise: a tomato soup with mussels and an assortment of ingredients. Yum!
