One of the most exquisite cuisines in the world is considered French, formed from a number of regional cuisines of those lands that are now part of France. The peculiarities of national cuisine have always been the subject of close study of true gourmets. From the point of view of cooking technology, as well as the ingredients used, French recipes are simply unique. Thus, the cuisine of Provence brought to them the abundant use of herbs, fruits and vegetables in dishes with a wide variety of bases.
Sunny and colorful Provence is the land of olive groves and lavender fields, orchards and green vineyards. The highest culinary skills, a bouquet of noble wines, the delicate aroma of mountain thyme and lavender, the invigorating aroma of fresh Provencal cuisine, called the "cuisine of the sun", are the main associations that Provence evokes. France in this southeastern region, stretching from tiny Alpine villages to the Côte d'Azur, givesa rich gastronomic experience for its guests.
The cuisine of Provence is famous for its freshest fish and seafood dishes seasoned with fragrant spices, a huge variety of fresh pastries and homemade cheeses, Provencal wines, an abundance of vegetables and fruits, truffles. One hunt for the last will leave a lasting impression.
Truffle, called "black diamond", is considered one of the most expensive and noble delicacies of gastronomy. Its taste, aromatic qualities and dietary properties have been known since ancient times. The fame of this product from Carpentre and Vaucluse was multiplied by banquets organized by popes and cardinals in the Middle Ages in Avignon, which were attended by the most important people in Europe.
The mysterious mushroom works wonders. He is able to transform not only gourmet dishes, but also the simplest ones, for example, scrambled eggs or mashed potatoes. You can try truffle even in small restaurants in Provence, you can take culinary lessons using the famous mushroom. Truffle is often included in other products that made the glory of Provence: wine vinegar, local sausages, pates, cheeses, olive oil and even chocolate. There is no limit to the imagination of local producers.
Provencal cuisine offers a considerable number of baked or fried vegetable dishes like the famous Ratatouille stew. Of the salads are known: "Mesklan", which is made from chicory, dandelion leaves and other Mediterranean herbs, and Nicoise salad, for the preparation of whichtomatoes, green beans, anchovies, eggs and olives are needed. One of the famous Provencal dishes is baked lamb, generously flavored with fragrant herbs, onions and garlic.
Provencal bouillabaisse is no less famous - a traditional dish of Marseille fishermen. According to an old French legend, the goddess Aphrodite regularly fed her husband Hephaestus with it. This once cheap soup was made from eel, gurnard, ruff or other fish. Now in Marseille you can try its expensive varieties of lobster and other seafood. Both they and fish in Provence are served with a sauce of garlic, red wine and walnuts. The most popular sauces are Pisto, Aioli, Tapenada.
Long languishing meat stews and goulash made from beef or lamb, onion pissaladiere pie, Fugas bread are quite easy to prepare. This is simple home cooking.
Provence, however, is distinguished by a considerable number of secrets and features that are found in its different regions. The abundance of herbs and vegetables helps to achieve extraordinary combinations of taste when cooking. Food acquires a unique French flavor if a “bouquet garni” is added during cooking, consisting of savory, parsley, bay leaf.
The cuisine of Provence is interesting, rich and he althy. This is a whole culinary art. The Provencal style of life, leisurely and pleasant, leaves its mark on the cuisine of the region. Seasons here clearly dictate seasonal menus. And an abundance of fish and seafood, aromatic herbs, cream cheeses, fruits and vegetablesinspires the skilled chefs of Provence with recipes that are gaining popularity all over the world.
