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Some recipe ideas for traditional Provençal dishes

Provençal cuisine, vegetables, aromatic plants and olive oil on the menu !

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.

Brighten up everyday life

Back from holiday ? Feeling a little down ? Here are some recipes that will cheer you up !

7 Provençal recipes

Plat provençal : L'Aïoli — Cuisine Actuelle

Aïoli, an emblematic dish of provençal cuisine

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.

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Tapenade, the perfect companion for your aperitifs

An essential element for a successful aperitif under the Provençal sun; made with olives, capers, anchovies, garlic and olive oil.

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Tomatoes à la provençale, simple and delicious

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 !

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Anchoïade : fill up with vitamins

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 !

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Aïgo boulido, ideal for the aftermath of a party

This very easy to make broth will be your friend when you are on a diet or after a heavy meal.
This is a classic Provençal dish made with garlic and sage.

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Olives vertes cassées (« broken green olives »), a great classic in provence

"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").

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Les Olives noires au sel — OTI Alpilles en Provence

Dry salt-cured black olives : a treat !

Black olives from the Valley of Les-Baux-de-Provence are of the Grossane variety. Apart from serving them as an aperitif, you can also use them as a condiment to spice up stew dishes, for example.

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