One of the most refined cuisines in the world is the French, formed from a number of regional cuisines of those lands that are now part of France. The peculiarities of the national cuisine have always been the subject of close scrutiny of true gourmets. In terms of cooking technology,
As well as the ingredients used, the French recipes are simply unique. So, the kitchen of Provence brought in them abundant use of spicy herbs, fruits and vegetables in dishes with a wide variety of bases.
Sunny and colorful Provence is the land of olive groves and lavender fields, orchards and green vineyards. The highest culinary skills, a bouquet of noble wines, the delicate aroma of thyme and lavender, the invigorating aroma of fresh Provencal cuisine called "the cuisine of the sun" are the main associations that cause Provence.
France in this southeastern region, stretching from tiny alpine villages to the Côte d'Azur, gives its guests a rich gastronomic experience. The cuisine of Provence is famous for the freshest fish and seafood dishes flavored with scented spices, a huge variety of fresh pastries and homemade cheeses, Provençal wines,
An abundance of vegetables and fruits, truffles. One hunt for the last will leave indelible impressions.
Truffle, called "black diamond", is considered one of the most expensive and noble delicacies of gastronomy. Flavors, aromatic qualities and dietary properties of it are known since ancient times. The glory of this product from Carpentras and Vauclouis was increased by banquets organized by popes and cardinals in the Middle Ages in Avignon,
Which were attended by the most important person in Europe. Mysterious mushroom works wonders. He is able to transform not only delicacies, but also the simplest ones, for example, an omelette or mashed potatoes. Truffle can be tried even in small Provencal restaurants, you can take cooking lessons with the use of the famous mushroom.
Truffle is often a part of other products that made up the glory of Provence: wine vinegar, local sausages, pates, cheeses, olive oil and even chocolate. Fantasies of local producers have no limits.
Provence cuisine offers a large number of baked or roasted vegetable dishes like the famous ragout "Ratatouille". From salads are known: "Mesklan", which is made from chicory, dandelion leaves and other Mediterranean herbs, and salad nisuaz, for the preparation of which you need tomatoes, green beans, anchovies, eggs and black olives.
One of the famous Provencal dishes is a baked lamb, generously flavored with fragrant herbs, onions and garlic. No less famous and Provence bouillabaisse is a traditional dish of Marseilles fishermen. According to the ancient French legend, the goddess Aphrodite regularly fed them her husband Hephaestus. This once-cheap soup was brewed from eel, sea rooster,
Ruff or other fish. Now in Marseilles you can try its expensive varieties of lobsters and other seafood. Both they and the fish in Provence are served with a sauce of garlic, red wine and walnuts. The most popular sauces are Pisto, Aioli, Tapenada.