Top 10 Provençal culinary specialties

Provençal cuisine is among the most appreciated in France. Aromatic herbs, olive oil, sun-ripened vegetables and fresh fish make up 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 taste absolutely, from savory to sweet.

The perfect opportunity to extend the pleasures of the table after a day in your camping with water park in the PACA region.

Bouillabaisse: the queen of Marseille fish soups

Originally a popular dish of Marseille fishermen, bouillabaisse has become established as a refined dish served at the finest Provençal tables. Its preparation combines several rock fish in a golden broth flavored 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 bistros.

Vegetable soup with basil: summer on a plate, perfumed with basil

Vegetable soup with basil is arguably the most iconic summer dish of the region. It brings together green beans, fresh white beans, zucchini, tomatoes and short pasta in a vegetable broth. When serving, add the basil mixture: a mixture of fresh basil, garlic and olive oil pounded with a mortar. Grated Parmesan completes the dish. This soup is eaten hot in winter, warm in summer.

Ratatouille: sun vegetables simmered together

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 brought together in a common pot. Provençal herbs then flavor the whole. Serve it hot as a main course, warm as an accompaniment to grilled meat or cold as a picnic the next day.

Tapenade: an olive paste to spread at aperitif

Tapenade represents the Provençal aperitif par excellence. This creamy paste mixes black olives (or green), capers, anchovies, garlic and olive oil, all blended to obtain 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: the Nice onion tart

Pissaladière is a Provençal specialty that came 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 lattice. Its name comes from “pissalat”, a traditional anchovy paste. This savory tart is eaten warm or cold, as an aperitif or as a light dish.

Provençal daube: beef slowly simmered in red wine

Provençal daube has delighted lovers of slow-cooked dishes for centuries. This beef stew cooks slowly in a full-bodied red wine, flavored with dried orange, bay leaf, thyme and cloves. The longer it waits, the better it is: the ideal simmering exceeds six hours. It is classically served with fresh pasta, Camargue rice or steamed potatoes.

Claire’s favorite: the dried orange zest, which brings this note of citrus so characteristic of southern cuisine.

Calisson candy from Aix-en-Provence: candied melon confectionery

Calissons are among the most recognized sweets of the South. This lozenge-shaped confectionery combines almond paste, candied melon and orange peel, all covered with a thin layer of royal icing. The recipe follows Aix artisanal expertise passed down from generation to generation. About a dozen confectioners still perpetuate the tradition around Aix-en-Provence today.

Shuttles de Marseille: orange blossom water cookies

Shuttles de Marseille are shortbread cookies in the shape of a boat, flavored with orange blossom water. According to tradition, their shape recalls the arrival of the Holy Maries in Camargue. The Shuttles Bakery, founded in 1781, perpetuates the original recipe on Sainte Street. Rather dry and crispy, they keep for several weeks and beautifully accompany a coffee or infusion at the end of the meal.

Nougat from Sault: sweetness with lavender honey from Ventoux

Sault nougat is one of the rare Provençal specialties to combine lavender honey and local almonds. Its manufacture relies on slow cooking of honey and egg white, in which whole almonds are incorporated. The result fluctuates between soft white nougat and caramelized black nougat, more rustic. Several nougat makers from Sault perpetuate this tradition for generations on the heights of Mount Ventoux.

The 13 desserts: the gourmet tradition of Christmas in Provence

The 13 desserts of Christmas represent one of the oldest culinary customs in Provence. Served after the large supper of December 24, they symbolize Christ and his twelve apostles. The selection mixes fresh fruit, dried fruit and local delicacies: pompe à huile, black and white nougat, dates, oranges, mandarins, raisins, dried figs, almonds, walnuts, calissons. This tradition remains very much alive in Provençal families.

Book your campsite with water park in PACA right now and savor Provence like a local!