In France, food is a way of life – and its Provence region is no exception. Meals are unhurried, ingredients are seasonal, and dishes tell stories of centuries of tradition. Here’s what cuisine defines the region, and how to eat like a local in Provence on this Small Group tour of France.
Markets
Your first stop must be a local market. No questions asked. No matter if in Avignon, Aix-en-Provence or Arles, markets are the heartbeat of Provençal culture. They provide a chance for people to catch up, as well as buy everyday items like herbs (rosemary, lavender, oregano), olives (black or green), and fresh produce (everything from artichokes to apricots). Pair a crusty baguette from a boulangerie with cheese and fruit from the market for a classic French picnic.
Bouillabaisse
Hailing from Marseille, bouillabaisse speaks of this city’s heritage and flavours. Originally created as a fisherman’s stew, it blends fish, saffron and herbs across two courses. The broth is served first with bread and rouille, a garlic and chilli aioli; then comes the fish (typical varieties are red scorpion fish, John Dory, or sea bass) and potatoes that were cooked in the tasty broth.
Salade Niçoise
As the name suggests, salade niçoise is commonly found in, and around, Nice. It merges the simple ingredients of Provençal cooking with the fresh flavours of the Mediterranean climate. A salade niçoise features tomatoes, boiled eggs, tuna, olives, anchovies, and a simple olive oil dressing. It’s the perfect light lunch served with a glass of rosé and a crusty baguette.
Small bites
The art of apéritif is integral to eating like a local in Provence. It’s best experienced at a cafe or wine bar to wind down in after a day of exploring. Do as the locals do by ordering a glass of chilled rosé to go with a moreish olive tapenade (perfect on toast) or pissaladière (a soft flatbread topped with caramelised onions, olives and anchovies). We’ll cheers to that!
Herbs and lavender
Provence is famous for its abundance of herbs. The region even has its own mix called Herbes de Provence featuring thyme, rosemary, oregano and marjoram. This specialty is typically used on grilled meats, vegetables and stews. Provence is also famous for its gorgeous lavender fields in summer. From here, lavender is harvested and can be used in cooking – like lavender honey drizzled over a soft cheese.
Wine
As most regions in France, Provence has its own signature wine – a pale pink, dry, and refreshing rosé. It pairs well with specialties like ratatouille, grilled seafood, goat cheese, and charcuterie meats. When it’s the cooler seasons, you can switch to a Côtes du Rhône red wine, a bold mix between a Syrah and Grenache. Its dark fruit flavours pair nicely with comforting Provençale stews.
Sweet treats
To round up, you can’t say no to Provençal sweet treats. In Provence, Mediterranean ingredients mean subtle, floral flavours. Best enjoyed on a cafe’s terrace in the afternoon sunshine, order a coffee and a variety of dessert items. Enjoy stone fruit baked into light-as-air clafoutis, almond and candied melon sweets from Aix (known as calissons), or a tarte Tropézienne, a custard brioche topped with pearl sugar hailing from Saint-Tropez.
Tips while on tour
A tour of France is one of the best ways to lean into the country’s gastronomy. Here are some helpful tips to remember while on tour:
- Take advantage of included meals, usually reserved at local restaurants
- Ask the experts for their favourite spots – from cosy cafes to perfect pâtisseries, your Tour Director or local guide will know where to get the best croissants, quiches and espresso
- The cuisine isn’t found just in cafes or restaurants – don’t miss an included visit to the Musée du Calisson in Aix to learn about the craft of the calisson complete with a tasting
This Small Group tour of France makes room for both sightseeing and tasting, with ingredients highlighting the place and season. Find out more on the Globus website today.
