A Brief Overview Of French Provincial Food
Agriculture is the strength of Provence, a part of the southern France by virtue of the Mediterranean climate it enjoys and the effective sunshine which is very much advantageous to it that it provides to our tongue various tastes laden in their various types of local food.
Olive oil, garlic and tomatoes are mainly used in the food preparations of Provence. If you see the caption 'a la provenciale' on the menu card provided in the hotels of France, you understand that the item is made using garlic and seasoned tomatoes.
Aubergine, courgettes and onions as well as squash are the vegetables used in the food preparations of Provence. These vegetables are available in plenty in Provence.
Provence serves one of the most palatable food items in France known as Ratatouille. It is a stew made using eggplant, tomatoes, green peppers, garlic and green herbs.
Often the food of Provence is accompanied by a particular locally prepared sauce called aioli, which is a mix of mayonnaise and freshly crushed garlic spread on vegetables like asparagus as well as eggs and cod fish. Otherwise, people of Provence like to eat their vegetables by dipping them in anchovy paste.
The most commonly preferred food in Provence is the soup by name Bouillabaisse which is culled out of three varieties of fish and which is cooked in an onion-saffron-tomato-herb broth. The herbs used in the preparation are chiefly thyme, sage and bay leaf.
Though a soup, Bouillabaisse is relished and tasted as the chief food preparation in Provence. Spicy sauce known as rouile and toast accompanies this soup which is best sold at Marseille in Provence.
Soupe au pistou is another starter food served in Provence and it is very famous and is prepared from vegetables, beans, noodles and basel.
A popular food in Provence eaten during the winter season is beef stew supplied with cold pate. Although not famous for its dairy produce like the regional French food of Normandy, Provence does produce excellent goat's cheese.
Olive oil, garlic and tomatoes are mainly used in the food preparations of Provence. If you see the caption 'a la provenciale' on the menu card provided in the hotels of France, you understand that the item is made using garlic and seasoned tomatoes.
Aubergine, courgettes and onions as well as squash are the vegetables used in the food preparations of Provence. These vegetables are available in plenty in Provence.
Provence serves one of the most palatable food items in France known as Ratatouille. It is a stew made using eggplant, tomatoes, green peppers, garlic and green herbs.
Often the food of Provence is accompanied by a particular locally prepared sauce called aioli, which is a mix of mayonnaise and freshly crushed garlic spread on vegetables like asparagus as well as eggs and cod fish. Otherwise, people of Provence like to eat their vegetables by dipping them in anchovy paste.
The most commonly preferred food in Provence is the soup by name Bouillabaisse which is culled out of three varieties of fish and which is cooked in an onion-saffron-tomato-herb broth. The herbs used in the preparation are chiefly thyme, sage and bay leaf.
Though a soup, Bouillabaisse is relished and tasted as the chief food preparation in Provence. Spicy sauce known as rouile and toast accompanies this soup which is best sold at Marseille in Provence.
Soupe au pistou is another starter food served in Provence and it is very famous and is prepared from vegetables, beans, noodles and basel.
A popular food in Provence eaten during the winter season is beef stew supplied with cold pate. Although not famous for its dairy produce like the regional French food of Normandy, Provence does produce excellent goat's cheese.
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The Foods of Provence is a wonderful culinary treat to experience! If you are thinking about visiting Provence, be sure to read our tips on Driving laws in France.