Impressive mountain ranges, fertile valleys, colourful fields with vines, olive trees, herbs and lavender: this unique landscape makes Provence not only an absolute holiday paradise but also a paradise for connoisseurs of Mediterranean cuisine. Nowhere else in the world is there such a wide variety of vegetables , fish and seafood , such an incredible selection of spices and at the same time meat , fresh cheese and exotic fruits of such high quality.
Thanks to this great diversity, the culinary possibilities in Provence are almost unlimited. Whatever the landscape with its lush fields and the sea has to offer in terms of ingredients ends up on the table in Marseille, Nice and the like. The menus in the south of France mainly feature dishes with crunchy vegetables from the region. The classic vegetable dish is certainly ratatouille , which originally comes from the area around Nice and is now appreciated throughout Europe for its fresh taste. But aïoli , a sauce that – just like mayonnaise – is made from eggs, is also one of the many typical dishes of Provence.
Of course, meat and fish are a must - even in the otherwise vegetable- based Mediterranean cuisine. After all, the sea is right on the doorstep in southern France. The most well-known fish dish in southern France is the traditional bouillabaisse , a soup that contains at least three types of local fish . Cod , salmon , sea bass and monkfish are also among the most important ingredients in Provençal cuisine. When it comes to meat, the Provençals mainly rely on lamb , but also veal and poultry . Beef is usually served as a ragout .
This unique mix of fresh vegetables and local meat and fish specialties has given southern French cuisine its world-class reputation. And this is one of the reasons why Provence is always worth a visit.