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.
Aix-en-Provence prides in concocting 'Calisson' candies made with a thin candied melon paste and ground almonds topped with royal icing. Yummy
'Boutargue', an amber-coloured jewel fished on the shores of Martigues...
When a tourist comes to Marseille, one of the first things they have to eat is the local speciality: Pizza!
'Herbes de Provence', the perfume of our sun-baked hills...
What will it be - 'Chichis Frégis' or 'Panisses'?! Make your choice at The Estaque quarter of Marseille.
Bouillabaisse, an ancient treasure and epic adventure...
According to Marcel Pagnol, "if we only judged things by appearances, nobody would ever have wanted to eat a sea urchin"
Epiphany in Provence is like nowhere else!
Olive oil, olive soap and olives with herbs… A fruit you can't do without!
Celebrated at Candlemas, this traditional Provencal biscuit is also a popular sweet treat all year round
A fertile region with many local products and specialities
From the plate to the glass, Pastis is always prepared with taste…