French Riviera – Provencal Cuisine

Written by Viator, January 2012

RECOMMENDATION Keywords:
Cultural Experience, Good Place to Drink, Good Place to Eat, Must-Do Experience

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When we think of Provence, our stomachs begin to rumble and our taste buds tingle in anticipation of all the good flavors associated with the region. From south in the port city of Marseille where the specialty is ‘bouillabaise’ – their famous local seafood soup – and into the countryside of Avignon which is all about the herbs – thyme, rosemary, marjoram and basil- it’s easy to eat your way through Provence.

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.

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