The region of Provence-Alpes-Côte-d'Azur is one of France's most popular tourist destinations. Our blog about the region summarized the countless places to visit and things to do, but Provencal cuisine needed a whole new blog of itself. That's what comes with exquisite food; they cannot be merely mentioned; they need to be explained in more detail. You are probably already familiar with ratatouille. If not for the food, then definitely for the famous Disney movie. What about the Salade Nicoise or Tapenade? Let's discover them together!
The Signature Provencal Cuisine
Three key factors influence Provencal cuisine. The weather and the climate play essential roles in the region's typical recipes and their components. It is no secret that the region's geographical position allows for heat and sunlight the majority of the year. In addition to the climate, the region's proximity to the sea has made seafood a key feature of Provencal cuisine. Finally, the neighbouring Mediterranean countries also impacted the region's food, such as Italy, Spain and other North African countries. Notorious ingredients often found in Provencal dishes include olives, olive oil (a lot of it), tomatoes, garlic, fish, and Provence Herbs. This differentiates the Provence region from the North of the country with relatively more starchy brasserie cuisine.
Ratatouille: The vegan Queen
If you have never tasted ratatouille, you heard from it in the 2007 Pixar movie with the same name. The dish is essentially a vegetable casserole (some call it stew) that consists of various cooked vegetables. While you can add whichever vegetable you still have lying in your fridge, the original ingredients include tomatoes, aubergines, zucchinis, onions, peppers and garlic. Ratatouille is always cooked with garlic and herbs such as basil or Provencal herbs. The dish originated in the Provence region in the 18th century when farmers did not want to waste the many vegetables that were beginning to spoil but that were still edible. The dish comes from the French word 'rata' which means 'stew' and the French word 'touiller' which means 'to mix.'
Bouillabaisse: The Marseillaise original
This dish originates from Marseille and consists of 4 key ingredients; broth, fish, rouille garnish and croutons. Rouille is a typical creamy Provence garnish made of mainly mayonnaise, garlic, spices, breadcrumbs and olive oil and is traditionally combined with the Bouillabaisse dish. The broth is often tomato-based with saffron, and the combinations of fish can vary. Conger, rockfish, shellfish and crustaceans are often part of the dish, but various chefs in the area have explored possibilities with other types of fish. Can you believe that the Bouillabaisse is thought to have originated in the 7th century BCE? A Roman Mythology story states that Venus gave some to Vulcain to fall asleep, so that she could peacefully seduce Mars.
Aïoli: The dish and the garlic sauce
This word refers to 2 types of food; the sauce and the dish. The sauce is a typical Provencal garlic mayonnaise (without eggs) and the dish, often called Aïoli provençal complet, is a combination of vegetables, potatoes and shellfish soaked in aïoli sauce. The origins of Aïoli can be traced all the way back to the Roman Empire and Ancient Egypt. Just like with the ratatouille and the bouillabaisse, some chefs in the region will not hesitate to add whatever they have left in the fridge at the end of the week. Don't worry; the menus will always tell you what ingredients are included.
Tapenade: The perfect dip on your toast
Every French citizen and every European will be familiar with tapenade. This olive dip typical from the Provence regions is famous worldwide and is often eaten on toasts during apéritives. Recipes for tapenade are varied; many mix the olives with capers, anchovies and garlic, and other less common recipes include dried vegetables, truffle salt or mustard. Tapenade can be made with black and green olives. The word comes from the Provencal word 'Tapeno' which means 'capre' and tapenade originates in the 2nd century BCE.
Daube: The French beef stew
Daube is the signature Provencal beef stew, slowly cooked in red wine, vegetables and the forever present olive oil, garlic and herbs. Daube can be served with a variety of carbohydrates, including potatoes or gnocchi. The Daube was initially seen as poor people's food due to its easy recipe and availability. Today, you can eat Daube in every restaurant in the region, including the fanciest ones. The Daube comes from the Provencal word 'Adobar' which means to prepare or to arrange. There exists different types of Daube such as the Daube provençale, camarguaise or avignonnaise.
Pistou Soup: France's Minestrone
This soup is similar to the Italian Minestrone, but its uniqueness comes from the pistou sauce. The soup is made of beans, vegetables and pasta, and the Pistou sauce is made of olive oils, basil and crushed garlic. You're probably starting to think that the Provence inhabitants can't get enough of olive oil and garlic, don't you? Well, you are right! Taste it, and you will know why! Some argue that the soup and the sauce were first made in Genoa, Italy.
Salade Nicoise: The Riviera salad
Salade Nicoise essentially means a salad from the city of Nice. Nice is in the Provence region, so no surprise as to why this is a typical Provencal dish. Similarly, as with other dishes from the area, there is much freedom in what you can add to the salad. The original dish includes anchovies or canned tuna, tomatoes, beans, eggs, olives and other fresh vegetables. Again and again, your salad will probably be served with olive oil, garlic and basil. More recent versions of the salad include ingredients such as potatoes, salmon, other types of fish or even chicken.
Fougasse bread: Olives, and whatever else you can imagine
Fougasse is a type of flatbread stuffed with olives and Provence herbs. It's similar to Italy's focaccia. Various versions of fougasse exist with, for example, anchovies, cheese, ham or dried tomatoes. Fougasse is typically combined with other dishes. Did you know that the French very often eat bread with their meal? Read here why it is that the French love their bread. The Fougasse bread originated in Ancient Rome.
Calisson: The typical Aix sweet
On to the sweet food now. Whether you prefer salty dishes or you're more of a dessert person, there's something for everyone in the Provence region. The three most popular desserts or sweets from the area are the Calisson, the Nougat and the Tarte Tropézienne. If you haven't yet, make sure to read our article explaining in detail what the Calisson and Nougat are and how they are made. Calissons are primarily made with sugar, roasted almonds and egg whites. Calissons are created in a stretched oval shape, consisting of layers of wafer and combinations of ground-up almonds and candied fruit with icing. Calisson makers specifically use melons from Provence as its chosen fruit. While Calisson makers use the same recipe for its traditional Calissons, they also have options of varying flavours such as ginger, blackcurrant, and lime.
The tropézienne is the signature cake from…? You guessed it; Saint-Tropez. This pastry consists of an unctuous cream sandwiched between sugar-coated brioche. Did you know it was one of French Actress Brigitte Bardot's favourites?
Nougat: France's signature sweet
Nougat is a traditional delicacy that dates back to the 15th century and even ancient Rome. Its history is unclear as it has traceable origins from multiple countries around Europe, such as Italy, France, and Spain. The texture of Nougat can range from gentle chewiness to crunchiness, as it all depends on the ingredients and the amounts of them used while producing the treat. The name “Nougat” is derived from Occitan "pan nogat,” which roughly translates to nut bread. There are three main existing types of Nougat, but the most popular is the white Nougat. The white Nougat first appeared in the early 15th century and the 18th century in Montélimar, France. The white Nougat is made with nuts, beaten eggs and honey. Another type of Nougat is the brown Nougat, often called Nougatine in France and the "mandorlato'' in Italy. The brown Nougat is made with honey and nuts but intentionally made without eggs, so it has a more brittle, solid and crunchy consistency. And finally, the third type of Nougat is the Viennese or German Nougat. The Viennese or German Nougat is just a chocolate and hazelnut delicacy. It is created with chocolate, possibly dried fruits, honey, sugar, and nuts. The nuts that are most commonly used are macadamia nuts, pistachios, almonds, and hazelnuts.
Pastis: The favourite drink of the French
We would be remiss if we forgot to mention one of the most iconic French drinks: the pastis. This anise-flavoured liqueur, most commonly from the brand Ricard, is often diluted with some water to make it slightly less intense. Some enjoy it without water. For many French people, the word pastis will remind them of summer holidays near the sea with cherished family members, endless amounts of food and delicious wine. Pretty cool power for one little word, isn't it?
If you are not convinced to go, we do not know what else will. Make sure to bring large suitcases to bring as much delicious food back as possible. Or get to work yourself, and bring one or two good recipe books from the region. We do not doubt that the Provence region and its food will be one of your best experiences yet.
