NESTLED in the Southeastern coast of France, Provence is a wonderland of lush plains, rugged mountains, rocky coasts, and salty sea air. As a coastal province, Provence has a special relationship with the Mediterranean Sea, which offers up it bounties to the famed fisherman of the area. So often we see the dishes renowned in Provence paying homage to the sea; perhaps the most famed dish of Provence, bouillabaisse, is a rich fish stew perfumed with saffron and garlic.
While Provencal cuisine is certainly informed by the area’s proximity to the Mediterranean, it is also influenced by the diverse landscapes of the province. The Rhone and Curance valleys, known romantically as “the Gardens of France” yield tomatoes, eggplant, bell peppers, garlic, onions, lettuce, carrots, fennel, and zucchini, while the rocky mountain regions of Mont Ventoux, perfect for grazing sheep and goats, yield rich meats and cheeses and fertile groves and vineyards yield olives for olive oil and grapes for wine.
Classic dishes of Provence include…
- pan bagnat, or “bathed bread,” a pressed sandwich traditionally stuffed with tuna or anchovies, sliced tomato, olives, garlic, and olive oil.
- tapenade, a salty olive/capers/garlic spread served on toasted baguette slices
- ratatouille, a dish of stewed or roasted eggplant, zucchini, peppers, and tomatoes flavored with garlic, onions, and sometimes bay leaves or herbes de Provence, the celebrated Provencal blend of savory, marjoram, rosemary, thyme, oregano, and, in North America, lavender buds.
- pissaladière, a caramelized-onion tart, traditionally topped with anchovy fillets and olives
Oftentimes, Provence, home of Marseille, Monaco, the French Riviera, is associated with luxury and leisure, and while it is an area that offers affluence and easy living to its people, its joie de vivre is best exemplified by its food. While it is not the nouvelle, haute cuisine of Paris or the buttery, cheesy fare of Lyon, it is simple, delicious, and wholly unique.
