Sunbathing, eating, drinking, heat and evenings with friends… Despite appearances, that's quite an exhausting programme! That's why the siesta is so important – and we know it! You're going to find out why the afternoon nap is a genuine religion here and how to do it in style.
Nap in front of the sea
Nap under flowers
These are our fave siesta spots: a hammock in a garden under a tree, under a parasol in the 'calanques' fjords, on the sofa (any sofa will do – they're always great for 'siesting' (yes, 'to siesta' is a verb here)), or on a boat (but under an awning otherwise you'll finish up like a lobster).
In any case, our region is clearly designed for chilling out. It summons relaxation and pushes us to lie down and shut our eyes. And of course, no siesta would be complete without the sound of waves and chirping cicadas, a little glass of rosé in the sunshine, seagulls, a cool breeze and a book under a mulberry tree. You just can't help being Zen in Provence!
"I've drunk my coffee and I only want one thing: have the longest siesta of the year"
Shhh.. we are sleeping !
Nap in the hammock
We've compiled a little playlist to help you relax and make the most of your nap:
- Big jet plane // Angus and Julia Stone
- I’ll be your lover too // Van Morisson
- How come you never go there // Feist
- Yum Yum // Cocoon
- Walk on the wild side // Lou Reed
- Back to the town // Mila Auguste
- Jimmy // Moriarty
- The story of the impossible // Peter Von Poehl
- Neopolitan dreams // Lisa Mitchell
- Heartbeats // José Gonzalèz
And with all that you won't be reading this article any more – you'll be sleeping!
On est Anaïs et Pedro, on aime plein de choses comme les USA, le Japon, les pizzas, Motörhead, la cuisine Vietnamienne et le karaoké… Sur notre blog on parle des endroits qu'on aime sur Marseille et ailleurs, de nos voyages, et on organise aussi des soirées très drôles de temps en temps.
Whether it's served hot with a salad, used to crown a cheese platter, or savoured fresh with honey or olive oil, goat's cheese is an absolute culinary must. Provence's dry, sunny climate is perfect for goat breeding -and that's lucky for us!
A gourmet treat…
Provence has been famed for its candied fruit from time immemorial. In the early 16th century, the region was fairly impoverished. Fruit grew here in abundance, but much of it was lost every year.
In a sauce or salad, red is the colour!
Not having qualifications doesn't mean your life is ruined
Can anyone resist an almond? Everyone raves about these little nuggets of happiness you can savour every which way – fresh, dried, whole, grilled, sliced, ground or made into a cream or milk!
The Gourmet's New Eldorado
It had all but disappeared from the markets, but then – perhaps as a result of Halloween arriving in France – squash made a big comeback on our stalls just over a decade ago
It all starts with a crushed clove...
Provencal cuisine simply wouldn't exist without garlic
Francis lived happily close beside his tree...
Picked ripe from the tree, figs are simply to die for. They can also be scattered on trays and left to dry in the sun for 3 days: "That's the best way to keep your figs all winter – we serve figs at Christmas as one of Provence's famous 13 Desserts," smiles Jacqueline Honoré.
A story that will make you turn to jelly...
As yellow as sunshine and as warm as a winter fireplace... The quince isn't very pretty, but the people of Provence love it. You could even say that a passion has been born between this irregular-shaped fruit, somewhat resembling a dented, rustic pear and our lovers of jams, jellies and pastes.
When we talk about the South of France, what's the first thing we think of? The MEDITERRANEAN SEA! (and the sun of course – it's all part of the package).