French Riviera – Provencal Cuisine
By Viator, January 2012
There are fresh mussels and sardines from the sea, fresh olive oils from the groves, Sisteron lamb which are specially fed on wild thyme and rosemary, and fresh vegetables from the sunny hills and gardens. And garlic, lots of garlic.
This being France, you cannot have a meal without good wine, another local product and a French specialty. Although if you want to be authentically Provencal you’ll need to sample ‘pastis’ (which literally means mixture), a concoction of local herbs and strong alcohol with an aniseed taste.
Join the locals in a game of 'petanque' (not unlike lawn bowling) while sipping your glass of pastis. After a few games and glasses, you’ll understand each other perfectly.