Even in a country as devoted to eating as France, there is something special about feasting in Provence. Provence provides endless sunshine, the French Riviera, home to Cézanne and a colourful countryside. It is this landscape that defines the classical Provençal cuisine with mineral-rich sea and soil responsible for extraordinary flavours. Rocky hillsides are infused with olive and bay laurel trees, where wild juniper bushes flourish alongside thyme, sage, rosemary and fennel. This area’s influence is easy to distinguish with many sauces seasoned with zesty ‘herbes de Provence’.
To be fully immersed in an authentic Provencal atmosphere, one needs to embrace the core of their culture. Food. Here we look at the popular and some of the less discussed Provencal delicacies…
The Aigues-Mortes salt marsh spans an area roughly the size of central Paris. With 7000 hectares dedicated to the production of sea salt, this natural phenomenon dates back