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Practical
information / eating
and drinking
: what
to eat / where
to eat | where
to drink | what
to drink
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Ingredients, preparation, and taste are, in general, highly recommendable. In addition to its refinement, provençal cooking is notoriously balanced and wholesome. The cuisine du “Midi”> meedee < (south of France), is composed largely of locally grown produce, and reflects the daily and seasonal market. |
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| Olive oil |
The olives produced for Aix en Provence olive oil must be harvested and processed within the geographical area listed below. |
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Aïoli (winter) |
Garlic mayonnaise served with steamed vegetables and cod. If you don’t like garlic mayonnaise, try it on your table companion, practise freeloadfng and get hooked. More… |
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Bouillabaisse |
Celebrated fish mix including rascasse , olive oil, garlic, tomatoes, onions, and soup. More… |
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Bourride |
Fish super soup (angler) with the refinements of bouillabaisse, a gastronomer’s dream- creamy garlic soup... aïl again! More… |
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Soupe au pistou |
A meal in itself... vegetable soup amply seasoned with Provençal herbs and spices.. a bean feast for vegetarians. |
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Soupe de poisson |
Tasty fish soup with croûtons, gruyère, and spicy mayonnaise. Almost a meal in itself. |
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Tomates à la provençale |
Halved tomatoes baked with bread crumb, parsley, and garlic filling. |
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Côtelettes carré d’agneau |
Sisteron lamb chops / rack... tender, tasty, memorable. |
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Practical
information / eating
and drinking
: what
to eat / where
to eat | where
to drink | what
to drink
|
Copyright
©
Provence Live 2008
