Provençal cuisine is an integral part of French gastronomy.
Provençal cuisine offers dishes with shimmering colours and intoxicating aromas which will brighten up your meals.
Olive oil, garlic, basil, thyme, rosemary, laurel, fish, lamb, giving price to seasonal vegetables such as tomatoes, peppers, courgettes, aubergines… A genuine explosion of flavours that will delight your taste buds !
The dishes are simple and the ingredients are good for both body and health.
Back from holiday ? Feeling a little down ? Here are some recipes that will cheer you up !
This emblematic Provençal dish holds a special place in the Alpilles region.
A simple but flavourful dish based on fish and a variety of seasonal vegetables, accompanied by a garlicky mayonnaise.
A great classic in Provence. Full of flavour and quickly prepared.
A treat for the eyes and the taste buds, to be eaten without moderation !
This paste, made with anchovies, capers and olive oil, is generally used to accompany a large dish of raw vegetables: carrots, cauliflower, endives, celery, cucumbers, tomatoes, radishes, mushrooms, etc. The perfect companion for your summer aperitifs !
"Broken green olives from the Valley of Les-Baux-de-Provence" are made with both Salonenque and Aglandau olives (the latter are also called "Béruguette" or "Blanquette").