The Blessed French Cuisine of Provence
Agriculture is the strength of Provence, a part of the southern France by virtue of the Mediterranean atmosphere it enjoys and the effective natural light which is very much favourable to it that it offers to our tongue various tastes laden in their various types of regional food.
The food of Provence is almost always prepared with abundant use of olive oil, garlic and tomatoes. Really, any time you’re looking through a French menu and you see the words a la provenciale at the end of a dish, this means that the food is prepared with garlic and seasoned tomatoes.
The use of vegetables such as onions and courgettes, squash and aubergine is very common in the preparations of food items of Provence and all of them grow fast in Provence.
Provence serves one of the most palatable food items in France known as Ratatouille. It is a stew prepared with eggplant, tomatoes, green peppers, garlic and green herbs.
Usually the food of Provence is accompanied by a special locally prepared sauce called aioli, which is a combination 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 cream.
The most commonly preferred food in Provence is the soup by name Bouillabaisse which is culled out of three types of fish and which is prepared in an onion-saffron-tomato-herb broth. The herbs used in the preparation are chiefly thyme, sage and bay leaf.
Bouillabaisse is relished as the main food item though it is a soup in Provence. It is commonly served with toast and spicy sauce called rouile. Marseille sells the best bouillabaisse in Provence.
Provence is recognized for yet another food item that is used as a starter. It is the soupe au pistou. It is made from noodles, vegetables, beans and basel.
Though not known as producer of the dairy products like the regional French food of Normandy, Provence does effectively produce high quality goat-cheese. The popular food in winter is the beef stew accompanied with cold pate in Provence.
The Paris metro ticket is a handy method of being mobile in the metropolitan area. If you want to know about where to eat genuine French cuisine, including food from Provence then follow the hyperlinks contained herein.
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