Signes

Tarte tropézienne is a French dessert consisting of a brioche pastry, usually orange flavored, which is cut in half and filled with a creamy filling. Since the original recipe is a secret, fillings may vary, including pastry cream, buttercream, crème diplomat, or other past... Read more

Figue de Solliés is a whole, fresh fig of the Bourjassote Noire variety, with a uniquely balanced flavor of acidity and sweetness, grown in the French region of Provence-Alpes-Côte d'Azur, department of Var. The figs are violet with black veins and their texture is ... Read more

This colorful Provençal vegetable ragout is traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes, onions, garlic, and parsley. The name ratatouille stems from the old Occitan word ratatolha, and the French w... Read more

This thick French sauce is usually used as a garnish for fish and fish soup dishes, most notably in the famous traditional Provençal fish stew known as bouillabaisse. It consists of garlic, saffron, chili peppers, olive oil, breadcrumbs, and sometimes egg yolks, because some recip... Read more

This traditional Provençal fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it using the leftovers from their daily catch, making the best of what they had in their nets. Over time, bouillabaisse evolved into one o... Read more

Traditionally consumed by peasants in the historic Dauphiné region in France, gratin dauphinois is a savory dish consisting of thinly sliced potatoes, crème fraîche, and butter baked in a shallow earthenware cooking vessel. The dish can be eaten on its own, preferably with a s... Read more

This aromatic, decadent spread is made with black or green olives. The original recipe includes four essential Mediterranean ingredients – chopped olives, anchovies, capers, and olive oil – combined with additional ingredients and spices to form a thick, fragrant spread. Even though i... Read more

Daube is a hearty Provençal stew consisting of meat (mostly beef, but other meats like lamb can be used) that is simmered low and slow in wine with various vegetables and seasonings such as cinnamon, cloves, thyme, bay leaves, and peppercorns. Preparing daube is a time-consuming process in... Read more

Originating from Nice in the French region of Provence, the traditional Niçoise salad is a true national treasure. Both flavorful and colorful, it can be served on its own as a main dish, but is more commonly used as a garnish for a variety of meat or fish dishes. It consists of fresh toma... Read more

A specialty of Aix-en-Provence, calissons are diamond-shaped sweets made with almonds and candied melons, covered in icing. The tradition of combining almonds and candied fruits dates all the way back to Greek and Roman times, while some texts from the 12th-century mention Italian monks who made ... Read more

A distant cousin of Italian pesto, this classic Provençal cold sauce traditionally consists of olive oil, fresh parsley, and crushed garlic. The name pistou comes from the Provençal word for “crushed”, due to the fact that the sauce is ideally prepared by crushing the co... Read more

Originating from the French city of Nice, pissaladière is a baked tart that is similar to a pizza, but thicker. In the past, it was usually baked and sold each morning, but today it is traditionally served as an appetizer or a snack, consisting of a doughy base that is topped with anchovie... Read more

Brandade is a French dish consisting of mashed salt cod that is mixed with olive oil, potatoes, and often garlic and milk until the consistency becomes smooth and creamy. The name of the dish stems from the Provencal word brandado, meaning to shake or to stir. Brandade ... Read more

Fougasse is a flatbread that is typically sweetened with sugar and orange-flavored water. It can commonly be found in Provence and throughout southern France, and it is easily recognizable by its shape. Fougasse is usually shaped like a wheat grain, with cuts that form a veiny, leafy outline. Ori... Read more

This world-famous blend of herbs and spices originated in France’s region of Provence, and contains ingredients such as lavender, basil, oregano, fennel, dill, rosemary, thyme, bay leaf, and sage. Herbes de Provence are traditionally sold in small clay pots. The mixture is commonly... Read more

Miel de Provence is honey produced from one or more flowers from the wild flora of the French regions of Provence-Alpes-Côte-d'Azur, Drôme and Gard. The single-flower honeys have a floral taste while multi-flower kinds of honey have a 'planty', fruity taste. The honeys are un... Read more

Fleur de sel (flower of salt) de Camargue is a traditional sea salt originating from Camargue in Provence. The crystals are hand-raked and harvested in the area during summer, and every salt worker harvests them at dawn from the surface of the water. These humid crystals have a unique crunchiness... Read more

Riz de Camargue refers to the different varieties of rice originating from the Camargue region in France - full and brown rice, white rice, non-stick rice, pre-cooked rice and mixed rice, among others. The rice is cultivated in the area since the 19th century, and while the climate is re... Read more

Citron de Menton is a fresh, hand-harvested lemon grown in the Alpes-Maritimes region in France. The lemons must come from the varieties of Adamo, Cerza, Eureka, Santa Teresa and Menton. It has an intense yellow color when it's fully ... Read more

Thym de Provence is an evergreen herb with culinary, medicinal and ornamental uses. It is called Farigoule in Provence and best known as one of the basic components in a classic Bouquet garni or in a spice mixture known as Herbes de Provence. One of the most fragrant he... Read more

Olive de Nice are olive products of the Cailletier variety coming from the French region of Alpes-Maritimes. The product refers to small, meaty olives and olive paste. The olives have a firm texture, a smell reminiscent of dried fruit and a slightly bitter taste. The flesh is de... Read more

Huile d'olive de Nice is a unique, virgin olive oil made in the French region of Alpes-Maritimes, mainly from the Cailletier variety of olives (at least 95%). The region is suitable to the olives due to lots of sunshine, the Mediterranean climate and moderate winds. Olives are e... Read more

Muscat du Ventoux is a table grape of the Muscat de Hambourg variety with an intense and delicate muscat scent. The grapes are large and have a strong deep blue, almost black color without any irregularities on the skin. They are grown in the Vaucluse region in France and have b... Read more

Brousse de Rove is a French cheese originating from the region of Provence-Alpes-Côte d'Azur. The cheese is made with raw goat's milk. It is named after a village where the cheese was first produced. Brousse de Rove is sold in plastic containers and has a conical shape. Its texture... Read more

Banon is a soft cheese made in a traditional way from raw, full-fat goat's milk in the French region of Les Alpes de Haute Provence. On the exterior, the cheese is visually striking, with a wrapping of chestnut leaves held together with natural raffia, imparting it with notes of barnyard. Banon m... Read more

Taureau de Camargue is fresh bull's meat with a deep red color. The meat is lean and tender. The small, black and muscular animals must be born, reared and slaughtered in the Camargue region in France, with its vast wetland areas where the animals must stay for at least six months to mak... Read more

This best-selling anise-based spirit was invented by Paul Ricard. He experimented with the distillation of fennel, anise and Provençal plants until he perfected the recipe in 1932, and started to market it as the real pastis of Marseille. Despite the war turmoil and short suspensi... Read more

This French national drink is made with the potently sweet star anise—which gives pastis its unmistakable flavor—as well as herbs and spices such as sage, melissa, verbena, licorice, cinnamon, cardamom, and pepper. Its name stems from the Provençal pastisson which mean... Read more

Picon is a bittersweet orange-flavored French liqueur, officially classified as a bitter, which is commonly paired with beer. It was created in 1932 by Gaétan Picon, who was an apprentice at a distillery before he was stationed in Algeria. Like many other French soldiers, he was e... Read more

The origin of dry vermouth is mostly associated with France. This light vermouth usually has herbaceous notes and a distinctive dry finish. The examples of the style are typically clear, but some will have subtle golden hues. They can be served neat or on the rocks, but they are mostly u... Read more

Châteauneuf-du-Pape is the largest and the most important appellation in the southern part of the Rhône Valley that comprises of five communes. Most Châteauneuf-du-Pape wines are predominantly red blends, with a small percentage of whites. Officially eighteen grape vari... Read more

This powerful red wine hails from the southern Rhône, and it is mostly based on Grenache with small proportions of Syrah and Mourvedre. Often compared to the more famous Châteauneuf-du-Pape, these robust wines are characterized by their deep ruby color and complex aromas of ripe red a... Read more

Clairette is a white grape variety that is primarily grown in the southern Rhône Valley and Provence regions of France. It is known for producing fresh, aromatic wines with a high level of acidity and moderate alcohol content. Clairette is often used in blends but can also be vinified on it... Read more

Although the appellation Côtes de Provence also produces red and white wines, most of its production is focused on light and fresh rosés that are mainly based on Grenache, Syrah, Mourvèdre, Cinsaut, and the native Provencal Tibouren variety. Rosés from Provence... Read more

Rinquinquin is a popular, peach-flavored Provençal aperitif. The base is made with white wine, while the flavorings come from peaches and peach leaves. The resulting drink has an intense aroma dominated by peach notes, while the flavor is pleasant, sweet, and fruity. Rinquinquin i... Read more

Vacqueyras is a French appellation located in the Rhône. Although white and some amount of rosé wines are produced in Vacqueyras, dry red wines are the hallmark of the region. These garnet-colored and rich wines are based on Grenache, but Syrah and Mourvèdre must make... Read more

Rasteau is a French wine region that has a status of Côtes du Rhône Villages Cru. It is used for powerful dry red wines made from Grenache, usually with the addition of Mourvèdre and Syrah. Rasteau is also known for naturally sweet wines (vins doux naturel), made by ad... Read more

Muscat de Beaumes de Venise is a French appellation for dessert wines. The region is located in Southern Rhône, between Châteauneuf, Gigondas, and Vacqueyras. Initially, the appellation only included white wines, but red and rosé styles are now also permitted. The wine... Read more