Travel Reference
In-Depth Information
10. L'OUSTAU DE BAUMANIERE,
LES-BAUX-DE-PROVENCE
This converted farmstead dates from the 14th century; the two-Michelin-starred food
mixes the rusticity of fresh, seasonal local produce with top-class cuisine.
CD 27 •
04 90 54 33 07 • Closed Dec-Feb • over €60
Google Map
Top 10 Regional Specialities
1. Bouillabaisse
Marseille fish dish of up to six species, such as monkfish and John Dory. Spicy
stock is served first as soup.
2. Salade Nicoise
Purists use only raw vegetables, hard-boiled eggs, anchovies and olive oil. Oth-
ers add tuna.
3. Olives
Signature Provençal product. Introduced by the Greeks in the 4th century BC,
olive oil is central to regional dishes.
4. Aïoli
Garlic mayonnaise made with olive oil. Accompanies raw vegetables, cold cod
and hard-boiled eggs.
5. Pistou
Thick soup of white, red and kidney beans, pasta and other vegetables, flavoured
with basil, garlic and olive oil.
6. Pieds et paquets
Lamb's feet
(pieds)
and stuffed sheep's stomach
(paquets)
in white wine.
