Tastes and Colours in Provence

The Flavours

Some local products, under the sun of Provence



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...

7 km from Villa la Licorne in Belcodène - Olive Oil, Goat Cheese, Wine....



Provence olive oil

Olives and Olive Oil from Provence



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. 


Tapenade provencal recipe

Provencal tapenade



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 cheese in provence

Goat cheese



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 provencal recipe

Anchoïade



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.

The traditional desserts of Provence



Honey and lavender from Provence

Delight of Provence (Thyme Honey, Lavender, Rosemary)



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.






Les Calissons d'Aix en Provence Bouches du Rhône

The Calissons of Aix-en-Provence



"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.

Navette de Provence

The Navettes of Marseille



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.


Candied fruits from Provence

Candied fruits from Provence



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






The traditions of Provence Christmas

Tradition of Christmas



Ancient Provencal Christmas tradition, the thirteen desserts is one of the most famous in Provence.


Placed on three tablecloths, in the middle of three candles and three cups of wheat from Saint Barbara (symbol of the Trinity), the thirteen desserts represent the number of guests at the Last Supper, a meal bringing together Christ and the twelve Apostles.


Among these thirteen desserts : oil pump that you break with your hands and not with a knife, crisps, walnuts or hazelnuts, almonds, dried figs, raisins, black or white nougat, dates, seasonal fruits such as watermelon, grapes, quince paste, auricles etc...


These desserts will remain on the table for three days and the guests must taste them all!
The thirteen desserts are accompanied by mulled wine in reference to the wine of Christ.

Some typical dishes of Provence - To the pleasure of taste



Table d'Hôtes small Provencal stuffings Villa la licorne Maison d'Hôtes de charme en Provence

Stuffed small Provencal



Typical of Provençal cuisine, the small stuffed dishes are served as a main course, with a green salad


MEAL AT OUR BEDROOM AND TABLE D'HÔTES

Bouillabaisse of Marseilles

The Traditional Bouillabaisse



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

Soupe au Pistou provencal recipe

Pistou soup



The traditional recipe for pistou soup is pleasantly flavored with garlic basil and olive oil. A unique and hearty summer dish 




Aioli provencal recipe

Aïoli



Sauce à l'huile d'olive et à l'ail.


Plat typiquement provençal, il se déguste avec des légumes, du poisson, à la vapeur