Some local products, under the Provence sun
Provence is where it all begins
This exceptional land, bathed in the sun: shimmering colors, delicious scents and special light effects for a good mood
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 here, gastronomy is a religion in its own right
There are many opportunities available to you during your stay to discover and taste our local products: in local produce houses, at fairs and markets, etc.
7 KM FROM VILLA LA LICORNE IN BELCODÈNE - OLIVE OIL, GOAT CHEESE, WINE....
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
Typical of Provençal cuisine, the small stuffed dishes are served as a main course, with a green salad
MEAL AT VILLA LA LICORNE
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
Olive oil and garlic sauce.
Typically Provençal dish, it is eaten with vegetables, fish, steamed
The traditional recipe for pistou soup is pleasantly flavored with garlic basil and olive oil. A unique and hearty summer dish
The creation of fruit preservation would be due to Nostradamus born in St-Rémy-de-Provence
HOUSE CORSIGLIA
The calisson is the gourmet emblem of the city, appreciated by the people of Aix and tourists from all over the world and 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
Honey is a magical and delicious ingredient.
It goes well with so many foods, from appetizers to desserts and all dishes