Provence is where it all begins.
This exceptional land, bathed by the sun: shimmering colors, gourmet scents and special good mood lighting effects
In Provence, only the accent is the same, but from Marseille to the Camargue, the landscapes are so diverse that the products seem to come from different regions and for us, gastronomy is a religion in its own right
There are many opportunities for you during your stay to discover and taste our local products : in country product houses, at fairs and markets...
The Provence olive, whether green or black, is the pride of the Bouches-du-Rhône region, the leading olive oil producing department.
Consumed as a tapenade as an aperitif or cooked in dishes with sauce, the olive from Provence remains an emblematic ingredient of Mediterranean cuisine.
This emblematic recipe from Provence was invented in Marseille in 1880.
Olives, capers, anchovies, garlic, olive oil, all in a blender and the tapenade is perfect for successful aperitifs
Goat : No cow's milk in the Bouches du Rhône... or very little.
Here the goat is queen.
The recipe is to generously drizzle a fresh cheese with olive oil.
La Brousse : In the cheese factories, the milk is transformed into bush.
It is also appreciated with olive oil and fleur de sel or in pasta with pine nuts.
Anchoïade is an ambassador of Provençal cuisine. The sauce is made with mashed anchovies, capers, olive oil and garlic. Seasonal raw vegetables are served with this sauce.
The different vegetables are presented raw, sliced or diced. They are presented either in a bowl or on a platter, to be dipped in the sauce and then crunched.
Honey is a magical and delicious ingredient.
It goes well with so many foods, from appetizers to desserts and all dishes.
But also ....... it is appreciated in particular by these multiple benefits on human health.
"Di calin soun !"
"Those are hugs!" a courtier would have exclaimed when he saw Queen Jeanne smile as she bit into the tiny diamond-shaped almond cake,
an improved cake specially invented in Aix-en-Provence for her marriage to King Renée, in the year 1454
Since then, the calisson has become the gourmet emblem of the city, appreciated by Aix residents and tourists from all over the world + discover the Calisson Museum.
Originally, the Navettes of Marseille are biscuits in the shape of boats, they were created in the 18th century by a craftsman from the district of the Abbey of Saint-Victor.
They evoke the arrival in Provence by sea of Marie-Madeleine, Marie Salomé and Marie-Jacobé, the "Saintes-Maries" who were at the foot of the cross of Jesus
Recipe invented in 1781.
The creation of fruit preservation would be due to Nostradamus born in St-Rémy-de-Provence.
Provence, bathed in sunshine, has therefore become the heart of this production as delicate as it is rich in colors and flavors, where sugar replaces the water in the fruit
Typical of Provençal cuisine, the small stuffed dishes are served as a main course, with a green salad
Bouillabaisse: this name carries with it all the flavors of Provence. Composed of a fish soup, bread croutons, rouille and potatoes, this dish has a history closely linked to that of the city of Marseille accompanied by a good white wine from Cassis
The traditional recipe for pistou soup is pleasantly flavored with garlic basil and olive oil. A unique and hearty summer dish
Sauce à l'huile d'olive et à l'ail.
Plat typiquement provençal, il se déguste avec des légumes, du poisson, à la vapeur