Provençal gastronomy

Olive oil What is olive oil? Olive oil is a fresh fruit juice that is produced in all countries around the Mediterranean from the end of October to the end of March for the later fruits. This oil is very popular, especially in the south of France.  This Provençal speciality is full of many qualities.  Olive oil is excellent for your health, due to its high content of omega-9, monounsaturated fatty acids. It reduces the risk of cardiovascular disease and lowers the levels of total "bad" cholesterol in the blood.  How is it eaten? The special thing about olive oil is that it is also edible and can be used for hair care. As well as in salads, for cooking fish, meat etc., olive oil in the hair helps to keep the hair healthy thanks to its protective effect and helps to fight against hair breakage. It also helps to fight cancer, diabetes and many other diseases. But it must be used in moderation and stored well. The history of olive oil The discovery of this oil dates back to s...

 A ï oli  What is Aïoli ? Aïoli is a Provençal sauce made from an emulsion of garlic and olive oil. Basically, it's garlic mayonnaise. Etymology   Aïoli comes from the Provençal language words “aï” (in French: ail) which means garlic and “oli” (in French : huile d’olive) which means olive oil. History   The very ancient origins of Aïoli go back to antiquity. It would have appeared during the Roman Empire and in ancient Egypt.  This sauce is linked to the ancestral origins of olive oil in the Mediterranean basin, a basin in which Aïoli is very common and appreciated. How to taste it ? Traditionally, Aïoli accompanies salted cod, but it can also be eaten with cold meat, potatoes, beets, green beans or even carrots, etc. The Aïoli is eaten fresh when served but can also be eaten at room temperature or hot. Recipe : Ingredients :      - olive oil      - 2 egg yolks      -  2 cloves garlic    ...

The Pistou Soup What is Pistou Soup ? It is a soup composed of summer vegetables such as green, white & red beans, zucchini, potatoes and tomatoes, mixed with pasta and served with pistou, a pounded mixture of garlic, olive oil and basil. Etymology  “Pistou” is a Provençal word, derived from the Latin “pistare” which means to grind, it refers to the mortar pestle that is used to make it. Pistou is a derivative of Italian pesto. There is no big difference between the two except for the pesto which also contains pine nuts, parmesan and pecorino. Pistou Origin  If today, Pistou Soup is considered one of the essential recipes of Provençal cuisine, it is indeed from Genoa, in Italy, where it originates. France at the turn of the century was very attractive to Italian families looking for work, and many of them came to settle in Provence. It is therefore not uncommon to see certain similarities between the traditions of Provence and those of our Italian neighbors. It was not u...

 Bouillabaisse, the most famous soup What is bouillabaisse? Bouillabaisse is a soup made from a mixture of fish, which represents the city of Marseille and the southern region with dignity. This soup is often  accompanied  by pieces of bread, or even bread croutons seasoned with garlic. But it depends on your taste and with potatoes. To have a very good bouillabaisse, it is necessary to use fresh and well marinated fish. How is it eaten? First, you have to know that the preparation is done in several different steps. First, the fish soup is cooked, then the bouillabaisse is prepared and finally the rouille is prepared. This soup is eaten with bits of bread, or even breadcrumbs seasoned with garlic. But it all depends on your taste and with potatoes. And don't forget that you need a fresh and well-seasoned fish, well spiced according to your taste.   Its history  In the past, bouillabaisse was considered the food of the poor. In Marseilles, the old fish not sold,...

 The tropezienne  Saint-tropez city The Tropézienne: What is it? The Tropezienne is a cake made from a sugar brioche cut in half lengthwise and filled with two creams: butter cream and pastry cream. A traditional Tropezienne How to eat a tropézienne? The Tropezienne can be eaten at any time, as you wish, as a dessert, as a birthday cake and many others. You can find other forms of tropézienne than the original one, while keeping the recipe of the traditional one. Indeed, there are several flavors and very well known by the way as the tropézienne with chocolate, raspberries and many others.   What about its history ? This recipe was created by Alexandre Micka, a Polish pastry chef who settled in Provence in the 1950s. The name of the Tropezienne was given in 1955, during the shooting of the film   "Et Dieu créa la femme" , which was shot in Saint Tropez. It was Brigitte Bardot, famous actress in this film, who asked him to give it the name of Saint Tropez.  

 The famous Ratatouille What is Ratatouille ? A popular Mediterranean dish, Ratatouille is a summer vegetable stew made with zucchini, eggplant, red and yellow peppers, tomatoes and onions, to which are added aromatic herbs from the region. Why is Ratatouille called … Ratatouille ? Formerly called "Ratatolha", this recipe found the name of Ratatouille in 1831. More precisely, the name of Ratatouille comes from the Occitan French words “rata” (in French : ragoût) which refers to a stew made up of pieces of whole vegetables, and “tolha” (in French : touiller) which means to stir and refers to the action of mixing the ingredients together. How and where was born the Ratatouille ? This specialty originates from the city of Nice in Provence, a region in the south-east of France characterized by its Mediterranean cuisine, made up of aromatic herbs and lots of vegetables. Although it is very popular today, ratatouille took time to establish itself among the tasty and appreciated dis...

The fougasse, a provençal flat bread The fougasse is a  type of bread really known  in French gastronomy and especially associated with Provence region.   What is the fougasse made of? The fougasse is a flat bread to which several ingredients are added. In Provence, it is often enriched with good olive oil. But there are also many creative recipes in which dried tomatoes, cheese, Provençal herbs, little bacon lardons and many other good things are added.  Therefore, the fougasse is not a simple bread, it becomes almost a meal in Provence. fougasse made with eggplants and dried tomatoes Note : It also exist a a sweet version of the fougasse which is a specialty of Aigues-Mortes (a city in the South-East of France). There,  it is flavored with orange blossom. How can you eat it?  Fougasse can be eaten at any time of the day but people from Provence often eat it on its own as an appetizer or accompanied with tapenade. Moreover, they eat it at any time of...

The Tapenade The tapenade is a famous specialty of the Vaucluse. You have probably already heard about it, we hope, because different kind of tapenade can be enjoyed.  What is tapenade made of?  Tapenade is a kind of paste made with olives, anchovies, capers and some herbs and garlic from the Provence region.   It was originally chiefly composed of capers but black olives became the predominant ingredient over the years.  Then, many other recipes have been created : that is why you can find  a green version (made with green olives) or a red one made with sundried tomatoes.  olives, basis of the original tapenade In any cases, all the ingredients are a reflection of the region, and the tapenade simply combines them to make delicious and colorful results. How can you eat it?  The simplest and most common way to eat it is to spread on a toast of bread as an appetizer. However, you can also use it more as a sauce or spread in many more meals.  Some id...