Food & Drink in Provence

Bouillabaisse from Provence

A Marseille specialty

For those of you that think Marseille is a somewhat scruffy, unpleasant place, just sit down in one of the restaurants along the Vieux Port and order a Bouillabaisse. The most famous local seafood dish in town, it will soon change your mind about Marseille. Bouillabaisse was originally based on local fish. The favorite dish of local fishermen, it usually included any fish that hadn't sold at the fishermen's daily market ... more...

Olive Oil Production in Provence

A Mediterranean Staple

There would be no Mediterranean cuisine without olive oil. It was used on the island of Crete during the time of Minos, 2500 AD and to this day olive oil is an integral part of any Mediterranean meal. Obtained from the fruit of the olive tree, olive oil is regarded as very healthful ... more...

Herbes de Provence

Rosemary, thym, basil, savory....

One would be hard pressed to find a kitchen in Provence that did not have a stash of Herbes de Provence by the stove. Native to Provence, this mixture of aromatic plants contain rosemary, marjoram, basil, savory and thyme. Many of these plants grow so abundantly in Provence ... more...

Provençal Cuisine

A brief list of terminology

Mother Nature is abundantly generous in this part of the world, and Provençal cooking is naturally tasty and flavorsome due to the sun-kissed produce that is readily available in this region. Vegetables, sardines, anchovies, meat casseroles, ratatouille and pesto ... more...

A Favorite Recipe for Mussles

A “Moules-y” Morning in Avignon

When I head for Les Halles without a specific menu in mind, I often find I am influenced by the weather outside. This morning it was very overcast in Avignon, so when I went past my fishmonger, the tiny little moules looked just perfect. And at 4,80E/kilo, the price was right ... more...

Red Rice from the Camargue in Provence

Le riz rouge

Although not yet very popular in France, Northern Europeans can't seem to get enough of the red rice from the Camargue region of France. This area happens to be the most northerly rice-growing area in Europe. Introduced in Camargue by Henry IV, rice is today ... more...

Matching Food & Wine

Bringing out the best of both worlds

The successful combination of food and wine at table brings out the best in both the meal and the wine. Rules about matching food and wine aim to provide guidance in this difficult art. They should not however be interpreted so rigidly that they ...

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Pastis, the national drink of Provence

Made from star anise

Pastis is an institution in the South of France. It goes hand in hand with a game of pétanque on the village square. Pastis, meaning 'mixture' in the Provençal dialect, is made from a blend of concentrated alcohol, star anise (an aniseed essence that comes from the distillation of the star anise plant), liquorice powder, water, sugar and an infusion of numerous Provençal plants such as thyme, rosemary, savory, sage and verbena. Pastis was developed in Marseille as a substitute for absinthe, which had been banned ... more...

Paul Ricard's "Original Pastis of Marseille"

In 1932, an enterprising young man, Paul Ricard, developed the formula for a new aniseed-based aperitif, Ricard, also known as "pastis of Marseille". Six years later, this aperitif made its entrance on the Parisian scene. In 1962, the Ricard company went public. Sales of Ricard reached 40 million litres in 1968 and 68 million litres by 1974. Ten years later, Ricard had sold more than a billion bottles and in 2001 it was the fifth-ranking spirit brand worldwide. Ricard was also the first pastis to obtain the international ISO 9002 certification, issued by the French Quality Assurance Association in 1994 ... more...

What is a Bordeaux Chateau's Second Wine?

"Deuxieme Vin" in French

La Croix de Beaucaillou

With the great Bordeaux becoming more and more pricy every year, it is only natural to look occasionally for bargains, and there may be no better wine bargains available today than the "second wines" of the great Chateaux of Bordeaux. There are certain rules that govern the making of such wines ... more...

Avignon Restaurant Review

New Rants and Raves in Avignon

Fine wine and good food is a Provençal tradition, and this tradition is certainly present here in Avignon. From four-star restaurants to bistro cafés, sushi bars to tapas bars, this town has something for every tastebud. Here is a selection of some of my favorites ... more...