Expect obviously a good sprinkling of cheese, olives and anchovies in every bite. It looks similar to pizza, but the base is thicker and comes spread with a generous bed of caramelised onions. Some recipes also include anchovy paste spread directly on the base. Best eaten with lashings of black pepper on the top. The local answer to minestrone, this hearty soup includes beans, vegetables and a sprinkling of pasta. Just before you eat it, add a generous dash of garlic, basil and olive oil paste similar to the Italian pesto.
Olives and capers make up this quintessential dish in Provence. Variations include sun-dried tomatoes and of course anchovies. Keen to explore French food beyond Provence? Take a look at our list of the top 10 dishes that make up the very best of French cuisine.
Our suggestions for delicious things to eat in Provence now move into the realms of serious dining. Image by julianhd from Pixabay. This one comes both as a sauce and a dish. Expect to find it as an accompaniment to most seafood and fish dishes. Keep reading through our gastronomic guide to get some ambitious cooking ideas during your stay in a home-away-from-home in the South of France!
Not so much a dish as they are a common thread between all the famous specialties of the region, herbes de Provence are as fundamental as they are beautiful. The bundle of seasonings, while not a fixed formula, is normally made up of savory, marjoram, rosemary, thyme, and oregano. No ingredient is as deeply associated with the Mediterranean as the olive.
Indeed, whether green, black, or Kalamata, these savory little fruits appear everywhere in the cuisine of the region. A basic recipe includes olives, capers, anchovies, and plenty of olive oil, a winning combination! The spread itself is a mixture of garlic, olive oil, egg yolk, and lemon juice, a zesty yet creamy complement to many dishes. In Provence, aioli is also a dish: the namesake sauce homemade of course surrounded by plenty of boiled vegetables, poached fish, and hard-boiled eggs.
Aioli is so tasty, you may find yourself wanting to try it on everything else in the kitchen! Originally from Marseille, Bouillabaisse is a delicious fish and seafood stew. The magic of this hearty and yummy soup is in the wide variety of seafood and shellfish, and the unique blend of flavours and spices.
There are 3 parts to the recipe: making the broth, cooking the fish and preparing the rouille to eat with the croutons. The Bouillabaisse broth is tomato-based and includes orange zest, fennel and saffron. The sliced fish is then added to the broth and left to simmer for a very long time.
Bouillabaisse in Provence is usually made with rockfish, sea robin and European conger, along with any other fish caught fresh that day. It is not uncommon to add shellfish and crustaceans to the soup, such as mussels, clams or lobster. Bouillabaisse is a dish that you absolutely must try if you are visiting Provence!
Ratatouille, which originated in 18th century Nice, is essentially a delicious French vegetarian stew. Sometimes olives are added. It simmers on the stove for hours until flavors have melded into a savory stew.
However, purists prefer to cook the vegetables separately and then combine them at the end. It is similar to panisse but they are cooked differently. The batter contains just three ingredients: chickpea flour, water and olive oil. Its exact origins are unknown, but it dates back hundreds of years and was most likely originally invented across the border in Italy.
That popularity extends across the border into the coastal areas of France, especially in Marseille and Nice. The socca is cooked in huge, round pans, then cut up into squares and served wrapped in a paper cone. Since socca is best when piping hot, crowds tend to form quickly at the socca stalls when a new batch comes out of the oven.
Boeuf daube is the ultimate French comfort food. Using secondary cuts of protein, the meat is cooked slowly in a blend of wine and vegetables, until the meat melts in your mouth. Olives are grown all over Provence, a clear sign of the climate that tends to become more Mediterranean-like the further south you are. Some people add whole anchovy fillets on top, others spread anchovy paste on the base before adding the onions.
Both versions are authentic and delicious. It is a rich fragrant summer vegetable soup, flavoured with basil, garlic and olive oil. Once again, the exact ingredients may vary but normally include a variety of summer beans green, broad, kidney, French , tomatoes, potatoes, courgettes, leeks and celery and usually some small pasta shapes. Pan bagnat is the perfect lunchtime picnic sandwich.
The name comes from Italian pane bagnato meaning wet bread, which indicates just how much olive oil should be used — loads! Read more about food from Nice: A gastronomic tour of Nice. Do you have a favourite southern French dish? Do any of these specialities tickle your fancy? Enjoyed this post? Please share it Share:. I should think it would be fine to ask for no tuna and there are also usually a number of good salads with goats cheese for example.
So excited to find this post. I assume some of the foods with tuna can be made fish free. Everything sounds delicious! Saving this, and sharing it with my family who will be with us in Provence. One of my favorite things was visiting the market in Saint Remy and sampling all the delicious tapenades! You have me salivating Phoebe! They all look delicious. You have just reminded me of Socca. It was one of the first breads our girl tried as a baby.
Need to fix that. Which, as you can imagine, is quite a handicap in life. What beautiful photos! Phoebe- I think this is one of my favorites of all your posts! We also rarely eat salade Nicoise here in the Bouches du Rhone. Instead, we eat a lot of goat cheese salad. Compliments to the chef. I only wish I had found some beignets de fleurs de courgettes. Pan bagnat is a definate one for me to try out on my family. Tuna is one of my favourites for baguettes and sandwiches.
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