• About

myeuropeantravelblog

~ Travels to France, Italy & Spain, Tours & Travel planning

myeuropeantravelblog

Monthly Archives: February 2019

Link

Cuisine in the sun.

01 Friday Feb 2019

Posted by anneeuropeantravel in Provencal ways to vacation

≈ Leave a comment

Why do colors seem more intense in Provence, flavors more vivid? . It could be the hot dry climate which concentrates the essence of fruit and vegetables or maybe the sun beaming down on the market stalls. Whatever the reason , the real story of the food in Provence is the triumph over the elements. Here is how to savor its amazing flavors. As you bite into a Cavaillon melon or a snow- white fennel -perfumed sea bass fillet, you might think that nature has always been kind to Provence. on the wind battered coast of Marseille , fishermen salvaged the boniest rock fish to create the famous Bouillabaisse, that would become legendary worldwide. In the sun blasted mountains north of Nice, impoverished farmers created a repertoire of dishes found nowhere else in France ,using swiss cheese , chickpea four ( crispy Panisses)  served with a rose. Salt cod ( shipped from Sandinavia) to compensate from the scarcity of fresh fish. In Camargue, the cowboys tamed the wild bull to create their own version of Daube , a quite long-simmered stew that transforms tough cuts of meat into a gourmet marvel. Olive oil is always used in Provencal cooking and has become a symbol of the south and has overcome a 1950’s frost that entirely wiped out France‘s olive groves. The production is tiny to that of Spain or Italy but of exceptionally high quality. Even the tomato has a relatively short history here, having  been introduced in the 1820’s and at first only used in cooked dishes.
Provencal cooking is divided by the area’s dramatically changing landscape . In the Vaucluse alone, scorched plains punctuated by orcher cliffs  give way to lush-orchard lined mountains and slopped vineyards. The wild Calanques of Marseille – source of spiky sea urchins and octopuses- ease into tranquil waters of St Tropez, home to bream and sea bass. Everywhere you can smell the fragrant flavors of fruits -dripping with nectar and vegetables so flavor packed-packed with that meat might not be a requirement for a meal. The true joy of visiting the region lies in discovering these differences, which might be subtle as in a ( local version of a bouillabaisse or fish soup) or unmistakable that signal that truffle season is here!.
http://www.luxurytravelconsultant2.com/provence-_gourmet_tours
Anne Suire

images

Provencal Food

Provencal Food

Subscribe

  • Entries (RSS)
  • Comments (RSS)

Archives

  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • February 2019
  • January 2019
  • August 2018
  • June 2018
  • December 2017
  • October 2017
  • June 2017
  • November 2016
  • October 2016
  • September 2016
  • July 2016
  • June 2016
  • February 2016
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • December 2012

Categories

  • Antiquities
  • Camargue
  • cheese and Dairy produce
  • confiture de Lait
  • driving in Provence
  • Harvest celebrations Provence.
  • Hotels
  • Hotels in France
  • Normandy
  • Normandy Food & Wine
  • Paris personal shopping
  • Paris upscale travel
  • Provencal Culture and writers
  • Provencal ways to vacation
  • Provence
  • Provence art world
  • Provence Flea Markets
  • Provence Food
  • Provence hotels
  • Provence tours
  • Provence Villa Vacations
  • restaurants in Bonnieux
  • sundays and shopping
  • The French Riviera
  • The Luberon Land
  • Touring Vaucluse
  • Trails in Provence
  • Uncategorized
  • Villages of Provence
  • Visit Provence
  • Weddings in Provence
  • Wines of Provence

Meta

  • Register
  • Log in

Blog at WordPress.com.

Cancel

You must be logged in to post a comment.

Loading Comments...
Comment
    ×