Inspirations

Food

Goat's Cheese

Goat's Cheese

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!

Candied Fruit

Candied Fruit

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.

Tomatoes

Tomatoes

In a sauce or salad, red is the colour!

Not having qualifications doesn't mean your life is ruined

Almonds

Almonds

(Re)conquering Provence

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!

Squash

Squash

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

Garlic

Garlic

It all starts with a crushed clove...

Provencal cuisine simply wouldn't exist without garlic

Figs

Figs

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.

Quince

Quince

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.

Calissons

Calissons

Aix-en-Provence prides in concocting 'Calisson' candies made with a thin candied melon paste and ground almonds topped with royal icing. Yummy

La Poutargue

La Poutargue

'Boutargue', an amber-coloured jewel fished on the shores of Martigues...

The pizza

The pizza

When a tourist comes to Marseille, one of the first things they have to eat is the local speciality: Pizza!

The herbs de Provence

The herbs de Provence

'Herbes de Provence', the perfume of our sun-baked hills...

Chichis and panisses

Chichis and panisses

What will it be - 'Chichis Frégis' or 'Panisses'?! Make your choice at The Estaque quarter of Marseille.

The bouillabaisse of Marseille

The bouillabaisse of Marseille

Bouillabaisse, an ancient treasure and epic adventure...

The Sea Urchin

The Sea Urchin

Terroir

According to Marcel Pagnol, "if we only judged things by appearances, nobody would ever have wanted to eat a sea urchin"

The Three Kings Cake

The Three Kings Cake

Tradition

Epiphany in Provence is like nowhere else!

The Olive

The Olive

Terroir

Olive oil, olive soap and olives with herbs… A fruit you can't do without!

The "Navette"

The "Navette"

Terroir

Celebrated at Candlemas, this traditional Provencal biscuit is also a popular sweet treat all year round

Provence's markets

Provence's markets

Terroir

A fertile region with many local products and specialities

The Pastis

The Pastis

Tradition

From the plate to the glass, Pastis is always prepared with taste…

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