Travel Reference
In-Depth Information
Provence's Cuisine Scene
The almost extravagant use (by French standards) of garlic, olive oil, herbs, and tomatoes
makes Provence's cuisine France's liveliest. To sample it, order anything
à la provençal.
Among the area's spicy specialties are ratatouille (a mixture of vegetables in a thick, herb-
flavored tomato sauce), aioli (a rich, garlicky mayonnaise spread over vegetables, pota-
toes, fish, or whatever), tapenade (a paste of pureed olives, capers, anchovies, herbs, and
sometimes tuna),
soupe au pistou
(thin yet flavorful vegetable soup with a sauce—called
pistou
—of basil, garlic, and cheese), and
soupe à l'ail
(garlic soup, called
aigo bouido
in
the local dialect). Look for
riz de Camargue
(the reddish, chewy, nutty-tasting rice that
has taken over the Camargue area) and
taureau
(bull's meat). The native goat cheeses are
Banon de Banon or Banon à la Feuille (wrapped in chestnut leaves) and spicy Picodon.
Provence also produces some of France's great wines at relatively reasonable prices. Look
for Gigondas, Sablet, Côtes du Rhône Villages, and Côte de Provence. If you like rosé, try
the Tavel. This is the place to splurge for a bottle of Châteauneuf-du-Pape.
Remember, restaurants serve only during lunch (11:30-14:00) and dinner
(19:00-21:00, later in bigger cities), but some cafés serve food throughout the day.
