GASTRONOMY AND OENOLOGY
Discover the recipes of sunny Provençal cuisine, where olive oil is the unchallenged star for preparing vegetables (peppers, tomatoes, aubergines…), meat and fish.
A few local specialities include :
- soupe au pistou
- gardianne de taureau
‘Herbes de Provence’ are symbol of the area. For decoration, aroma or flavour, in the home and in the cuisine – there’s no counting the ways to use them.
Basil, tarragon, fennel, juniper, rosemary, thyme, savoury and the fabled lavender, used as a bouquet, in cooking, cosmetics and medicinal preparations.
Don’t forget to taste the many varieties of honey, collected from no fewer than 27000 hives – lavender, rosemary, heather, strawberry tree …
The wine growing region in Provence stretches from near Nice to the east up to the Rhone River. The area is so big that the production is highly varied, and many different local wines are produced.
This sun-drenched basin offers 37,000 hectares of vineyards producing the famous Côtes de Provence, Bandol and other local vintages made lovingly in more than 450 cellars to better respond to the legitimate expectations of wine lovers, who are increasingly drawn to Provence.
Take the wine road and stop to have a taste of a well-chilled local rosé (75% of production), red (20%) or white wine (5%).
You can also join some of the many wine, grape and harvest festivals from May (gourmet contest) to September (Cogolin, Grimaud, Saint Tropez, Plan de la Tour).