5 culinary specialties of Provence

• Olive Oil and Tapenade

In Provence, olive oil is much more than just a condiment; it’s considered the region’s liquid gold. Stemming from sun-drenched olive groves, this oil is the cornerstone of Provencal cuisine, bringing unrivalled richness and depth of flavor to every dish. Its unique taste transforms simple dishes into culinary masterpieces.

Tapenade, an emblematic Provencal specialty, is a perfect example of the use of olive oil. It’s a savory paste made from black or green olives, enriched with herbes de Provence, anchovies and capers, offering a perfect blend of salty, grassy and rich flavors. Spread on crusty bread, tapenade is a Provencal aperitif staple, capturing the essence of the region in every bite.

• Pistou soup

Pistou soup is a celebration of Provence’s seasonal vegetables. Each ingredient is chosen for its freshness and quality, creating a mosaic of flavors and textures. The base of this soup is a colorful combination of various vegetables, each bringing its own unique character to the dish.

What really sets soupe au pistou apart is its signature sauce: pistou. Similar to Italian pesto, Provençal pistou blends fresh garlic, lush basil and extra-virgin olive oil, not forgetting grated Parmesan for a creamy finishing touch. This sauce, when blended with soup, transforms a simple vegetable stew into a comforting dish, rich in flavors and aromas, warming the heart and mind.

• Bouillabaisse

Bouillabaisse is an unmissable Marseille specialty, representing the perfect marriage of sea and land in Provence. Originally a simple fisherman’s dish, it has become a symbol of regional cuisine. Made with a variety of local fish and seafood, bouillabaisse is cooked in a rich broth infused with Provençal herbs and garlic, offering a deep, complex flavor.

Every restaurant and family in Provence has its own version of bouillabaisse, but all share a love for this dish, which pays homage to the bounty of the Mediterranean. Traditionally served with rouille, a spicy sauce made from garlic, saffron and chili pepper, bouillabaisse is a feast for the senses.

• Calissons d’Aix

Calissons d’Aix are much more than a confectionery product; they reflect the history and culture of Provence. Each calisson is a work of art, combining the sweetness of candied melon with the finesse of ground almonds, all coated in a pearly white glaze. These little diamond-shaped delicacies are a symbol of festivity in Provence, often offered at celebrations and parties.

The calisson-making process is an art handed down from generation to generation, reflecting the region’s commitment to preserving its culinary traditions. Each bite of calisson is a journey back in time, a taste experience that blends history with modernity.

• Ratatouille

Ratatouille is the perfect expression of how Provencal cuisine celebrates local produce. This colorful, flavorful dish is a vegetable stew where eggplant, zucchini, peppers, tomatoes and onions are slowly simmered in olive oil, allowing each vegetable to release its flavors and aromas. Enhanced with Provençal herbs, ratatouille is a hymn to seasonal vegetables.