Food and Wine in Provence, Traditional Cuisine

Healthy Mediterranean Diet & Favourite Local Dishes, Southern France

Jul 4, 2009

The traditional cuisine of Provence is simple, healthy and tasty, rich in seafood and fresh vegetables seasoned with herbs.

The ancient Greeks planted vines and olive trees and set Provence on the right track for a healthy Mediterranean diet. The beneficial properties of olive oil are well known, wine in moderation is good for the heart and in this sunny corner of southern France, fresh vegetables come in every colour and taste.

Recent years have seen sustained efforts to promote Provence traditional cuisine against a tide of convenience food. Fish markets have survived, organic farming is on the rise and village bars have been transformed into bistrots de pays, serving popular local dishes, such as bouillabaisse or ratatouille, and some of the best food and wine in Provence.

Healthy Mediterranean Diet, Traditional Cuisine, Bouillabaisse and Ratatouille

Provence signature dish is bouillabaisse, the scrumptious fish stew originally from Marseille but now claiming many variants. Bouillabaisse consists of five kinds of fish, plus vegetables and shellfish flavoured with saffron, garlic, basil, bay leaf and fennel. Seafood and vegetables are served on a platter, accompanied by fish broth and croutons.

Another healthy favourite is ratatouille, a delicious mix of aubergines, courgettes, tomatoes and peppers cooked with herbs and olive oil, excellent with grilled fish.

Pissaladière is a savoury tart topped with onions, garlic, anchovies and olives, and there’s spring lamb from Sisteron, pistou vegetable soup, eaten hot or cold, and fresh salads, from goat’s cheese to the original niçoise with egg, green beans, olives and tuna.

Rosé de Provence is the traditional local wine but different soils and grape varieties yield a much wider range, from light whites to full bodied reds. Flowery and fruity aperitifs may be served with tapenade, the tasty canapés based on tomatoes, anchovies, capers and olives.

The stong aniseed Pastis is made from 50 different plants, always diluted but this is best done before adding the ice. It’s just 100 years old and was invented when absinthe was banned.

Top cheese in Provence is the white creamy Banon, made mostly from goat’s milk. Banon is wrapped in chestnut leaves for freshness and goes well with fresh fruit and a sweet rosé wine.

From apples of the Upper Durance to peaches, nectarines, apricots or melons, fresh fruit is delicious as it comes or sliced and topped with honey or lavender ice cream.

Favourite local desserts include fruit tarts, summer berries with Grand Marnier, crispy doughnuts known as oreillettes, nougat and ice cream flavoured with basil, lavender or fennel. Navettes, or almond biscuits, are delicious with coffee.

The traditional Christmas feast ends with 13 desserts, dried fruit, nuts, nougats and fougasse tart with orange and lemon zest.

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