Clockwise from left: Typical breakfast, crepe with sausage and potatoes, frog legs and smoked haddock.
French gastronomy in Provence is very distinctive from the rest of French cuisine. A Mediterranean influence brings recipes with hot spices and seafood. Because of the mountainous country, without the rich farmlands and herds of dairy cattle, Provencal cooking uses very little milk, and goat cheeses are predominant. Garlic, olive oil and olives are the leitmotif, and the abundant herbs are the spirit of Provencal recipes.
How can I resist the desserts? Fresh strawberries, creme brulee and fresh cream with brandied cherries.
From the flea markets in Paris to the farmers’ markets in the small villages of Luberon or Bonnieux, the bountiful display of summer fruits, cheese, wine and knick-knacks never fail to wow us.Huge selection of olives.
Fresh seafood in Paris.