Some Favourite Provence Foods

Soupe au Pistou

Soupe au pistou is a bean and pasta soup (the Provençal version of minestrone) with a paste of fresh basil, garlic, Parmesan cheese and olive oil stirred into it at the moment of serving.

Ratatouille

A vegetable stew made of eggplant (aubergine), zucchini (courgettes), onions, bell peppers and tomatoes, cooked in olive oil and flavoured with herbs and garlic. Not to be confused with the Disney film Ratatouille, made of computer pixels and the voice of Patton Oswalt, watched with children and flavoured with jokes for parents.

Aïoli

The word refers both to a meal, the aïoli, and to the mayonnaise sauce made with crushed garlic and olive oil that is always served with it. The basis of an aïoli is salt cod, boiled potatoes and carrots. Traditionally, this meal was eaten on Friday and many leftovers from the week might be added—hard-boiled eggs, beetroot, cauliflower, chickpeas and green beans.

Tapenade

Olives and capers crushed into a paste, mixed with olive oil and lemon juice and then strongly spiced. Often served on toast as an apéritif.

Bouillabaisse

This is probably Provence’s most famous dish, and also the hardest to find (except in Marseille). It is a cross between a soup and a stew and is made from three essential fishes—scorpionfish (rascasse), gurnet (groudin) and eel (congre)—as well as any of a number of others, including monkfish, John Dory, weaver fish, whiting, bass, sea perch, mussels, prawns, crabs and crayfish. The dish is seasoned with olive oil, saffron, garlic, leeks, onions, tomatoes and herbs, and is served in two parts—the soup is served on slices of toast or French bread with rouille, while the fish is served on a separate dish. Remember: a good bouillabaisse should be freshly prepared from the finest ingredients, it should be eaten at lunchtime in close proximity to the sea with a great bottle of rosé (yes, this exists), and no more than 30 minutes after lavishly tipping the waiter one should partake in that other indispensable Provençal tradition: the siesta.

Tellines

Small sand crustaceans from the Camargue, usually steamed and served with a garlic sauce.

Salade Niçoise

A salad of cooked vegetables such as beans and potatoes, mixed with raw vegetables such as green peppers, tomatoes and corn. Garnished with quartered hard-boiled eggs, anchovies and tuna, all on a bed of lettuce with an oil, vinegar and garlic dressing.

Boeuf à la Gordienne

Beef stewed in red wine.

Loup de Mer

Sea bass in lettuce leaves.

Artichauts à la Barigoule

Artichokes fried and simmered, often with bacon and garlic.

Gardiane d’Agneau

Lamb stew with olives.