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Provençal cuisine is among the most appreciated in France. Aromatic herbs, olive oil, sun-ripened vegetables and fresh fish compose a unique palette of flavors. Are you planning a stay in the South and want to know what to taste first?
Here are 10 Provençal culinary specialties to absolutely savor, from savory to sweet.
The perfect opportunity to extend the pleasures of the table after a day at your aquatic park campground in the PACA region.
Originally a popular dish of Marseille fishermen, bouillabaisse became an elegant specialty served at the finest Provençal tables. Its preparation combines several rock fish in a golden broth with saffron and fennel. You will savor it in two stages: the soup accompanied by rouille, then the fish and potatoes.
Good to know: the best addresses are found around the Old Port and in the Marseille bouchons.
Soupe au pistou is undoubtedly the most emblematic summer dish of the region. It combines green beans, fresh white beans, zucchini, tomatoes and short pasta in vegetable broth. When serving, pistou is added: a blend of fresh basil, garlic and olive oil crushed in a mortar. Grated parmesan completes the whole. This soup is eaten hot in winter, lukewarm in summer.
Originating from the County of Nice, ratatouille brings together five summer vegetables: eggplant, zucchini, bell pepper, tomato and onion. The golden rule is that each vegetable cooks separately in olive oil before being combined in a common pot. Herbs of Provence then perfume the whole. Serve it hot as a main course, lukewarm as an accompaniment to grilled meat or cold for picnicking the next day.
Tapenade represents the Provençal appetizer par excellence. This creamy paste mixes black olives (or green), capers, anchovies, garlic and olive oil, all blended until obtaining a creamy texture. Its name comes from the Provençal “tapeno”, which designates the caper. You will spread it on slices of toasted bread, raw vegetable sticks or as an accompaniment to white meats.
Pissaladière is a Provençal culinary specialty coming straight from old Nice. Its bread dough or shortcrust pastry is garnished with onions slowly caramelized until they become tender, then Nice black olives and anchovies arranged in a crisscross pattern. Its name comes from “pissalat”, a traditional anchovy purée. This savory tart is enjoyed lukewarm or cold, at aperitif time or as a light dish.
Daube provençale has delighted lovers of simmered dishes for centuries. This beef stew cooks slowly in a full-bodied red wine, perfumed with dried orange, bay leaf, thyme and cloves. The longer it waits, the better it is: ideal simmering takes more than six hours. It is classically served with fresh pasta, Camargue rice or steamed potatoes.
Claire’s favorite: the dried orange zest, which brings this citrus note so characteristic of Southern cuisine.
Calissons are among the most recognized sweets of the South. This diamond-shaped confectionery combines almond paste, candied melon and orange peel, all covered with a thin layer of royal icing. The recipe follows an artisanal Aix expertise passed down from generation to generation. About ten confectioners still perpetuate the tradition around Aix-en-Provence today.
Navettes of Marseille are shortbread cookies in the shape of a small boat, perfumed with orange flower. According to tradition, their shape recalls the arrival of the Holy Marys in Camargue. The Four des Navettes, founded in 1781, perpetuates the original recipe on rue Sainte. Rather dry and crispy, they keep for several weeks and pair beautifully with coffee or herbal tea at the end of the meal.
Nougat of Sault is one of the rare Provençal culinary specialties to combine lavender honey with local almonds. Its production relies on slow cooking of honey and egg white, into which whole almonds are incorporated. The result ranges between tender white nougat and caramelized black nougat, more rustic. Several nougat makers of Sault perpetuate this tradition for generations on the heights of Mont Ventoux.
The 13 Desserts of Christmas represent one of the most ancient culinary customs of Provence. Served after the hearty dinner of December 24, they symbolize Christ and his twelve apostles. The selection blends fresh fruits, dried fruits and local confections: pompe à huile, black and white nougats, dates, oranges, mandarins, raisins, dried figs, almonds, walnuts, calissons. This tradition remains very much alive in Provençal families.
Reserve your aquatic park campground in PACA right now and savor Provence like a local!
Yes, Provençal cuisine includes plenty of vegetarian options. Ratatouille, pistou soup (made without meat stock), pissaladière reworked without anchovies, green tapenade or stuffed vegetables all lend themselves perfectly to a meat-free meal. Olive oil and aromatic herbs bring all the flavour of the South to these simple dishes.
Provence rosé wines are the natural companions to this sun-drenched cuisine. Côtes-de-Provence, Bandol and Cassis wines pair well with fish dishes, ratatouille and aperitifs. For daube or slow-cooked meats, opt instead for a structured red such as a Bandol or a Châteauneuf-du-Pape from the Rhône valley.
Summer puts fresh vegetables (ratatouille, pistou, salads) centre stage and the markets are in full swing. Winter brings out daube, the 13 Christmas desserts and traditional sweets. Spring and autumn allow for lovely tastings at oil mills and confectioners, with smaller crowds and seasonal produce to discover.
