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Visit Provence in late September for The Fête de la Gastronomie food festival.
Wash down these Provençal delicacies with a glass or two of the region’s tantalising wine.
Su Stephens is Owner of Olives & Vines. Olives & Vines is a luxury holiday company based in the South of France offering stays at their beautifully designed holiday house and boutique hotel in Le Castellet.If you would like to be a guest blogger on A Luxury Travel Blog in order to raise your profile, please contact us.
Stephens is Owner of Olives & Vines. Olives & Vines is a luxury holiday company based in the South of France offering stays at their beautifully designed holiday house and boutique hotel in Le Castellet.
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8 Comments
For me Provence is one of the world’s great gourmet regions. I love visiting the area, the great wines and food are probably all part of the attraction for me. Not only is nature very generous to Provence, the people are also very creative with what their land provides.
I don’t know if Provence has an official colour but whenever I remember my visits Lavender is the colour that usually comes into my mind. Though the other colour of course is yellow, with all those fields of sunflowers. Then again, Rose and the red of wines are so typical of the region too.
To be honest Provence is beautiful in September, when the heat of summer begins to ease. I’ve been before in September but may be it was in the days before The Fete de la Gastronome Food Festival. Such a great Festival is just one more reason to visit at that time of year.
And where would the world be without aïoli? It is such a gift for chefs. So simple yet so effective bringing tons of flavour. Provence does seafood brilliantly and aïoli compliments the local shellfish perfectly.
It is amazing how many of the world’s favourite dishes started out as what is sometimes disparagingly called peasant food. Daube typifies a poor people’s innovation in the face of hunger. Slowly braising beef makes even the toughest cuts edible and makes good use of the red wine, vegetables and herbs that were plentiful. It is the garlic that gives it a true sense of being a classic dish. Don’t forget that in winter slowly braising would also provide some welcome heat in the kitchen for a few hours.
The pink salt makes the water look absolutely incredible! I must admit I’ve never given all that much consideration to salt production before, so it’s fascinating just how much land the salt marshes take up in Provence. The Daube sounds lovely, I’d like to try that. I’m not too convinced about the Saucisson de Taureau Camargue though, for some reason the notion of eating Camargue bulls makes me wish I were a vegetarian. I had no idea about the truffle hunting and the use of ‘black diamonds’ in Provençal foods; I wonder why they’re not used as such these days? Though being expensive would make it more of a treat than a regular inclusion in dishes. And of course wine, you saved the best until last!
The diversity of Provence’s delicacies is quite extraordinary. These types of ingredients are very rare and are only found in certain countries. They’re the reason why the country’s food is very exquisite and not to mention, very delicious. The wide variety of dishes that the country offers to its people and also to the tourists are well known, some are stars of a movie such as the Ratatouille. I must say, I am also a fan of the country’s cuisine and it’s been a long time since I’ve visited Europe. I hope that I’ll have the chance to visit it again soon.
Cap Canaille is memorable most especially for a dear friend. Her now husband proposed to her with wine from Clos St. Magdeleine. That winery is a beaut! She did not have any idea of what’s going to happen and her reaction was priceless. I’m pretty sure we did have truffles in Provence but couldn’t remember where we had it. It was really pricey but if you can have it just a least once then it’s worth it. I’m fascinated by how these are sniffed out by dogs and hogs and what conditions really make these fungi grow.
For me Provence is one of the world’s great gourmet regions. I love visiting the area, the great wines and food are probably all part of the attraction for me. Not only is nature very generous to Provence, the people are also very creative with what their land provides.
I don’t know if Provence has an official colour but whenever I remember my visits Lavender is the colour that usually comes into my mind. Though the other colour of course is yellow, with all those fields of sunflowers. Then again, Rose and the red of wines are so typical of the region too.
To be honest Provence is beautiful in September, when the heat of summer begins to ease. I’ve been before in September but may be it was in the days before The Fete de la Gastronome Food Festival. Such a great Festival is just one more reason to visit at that time of year.
And where would the world be without aïoli? It is such a gift for chefs. So simple yet so effective bringing tons of flavour. Provence does seafood brilliantly and aïoli compliments the local shellfish perfectly.
It is amazing how many of the world’s favourite dishes started out as what is sometimes disparagingly called peasant food. Daube typifies a poor people’s innovation in the face of hunger. Slowly braising beef makes even the toughest cuts edible and makes good use of the red wine, vegetables and herbs that were plentiful. It is the garlic that gives it a true sense of being a classic dish. Don’t forget that in winter slowly braising would also provide some welcome heat in the kitchen for a few hours.
The pink salt makes the water look absolutely incredible! I must admit I’ve never given all that much consideration to salt production before, so it’s fascinating just how much land the salt marshes take up in Provence. The Daube sounds lovely, I’d like to try that. I’m not too convinced about the Saucisson de Taureau Camargue though, for some reason the notion of eating Camargue bulls makes me wish I were a vegetarian. I had no idea about the truffle hunting and the use of ‘black diamonds’ in Provençal foods; I wonder why they’re not used as such these days? Though being expensive would make it more of a treat than a regular inclusion in dishes. And of course wine, you saved the best until last!
The diversity of Provence’s delicacies is quite extraordinary. These types of ingredients are very rare and are only found in certain countries. They’re the reason why the country’s food is very exquisite and not to mention, very delicious. The wide variety of dishes that the country offers to its people and also to the tourists are well known, some are stars of a movie such as the Ratatouille. I must say, I am also a fan of the country’s cuisine and it’s been a long time since I’ve visited Europe. I hope that I’ll have the chance to visit it again soon.
Cap Canaille is memorable most especially for a dear friend. Her now husband proposed to her with wine from Clos St. Magdeleine. That winery is a beaut! She did not have any idea of what’s going to happen and her reaction was priceless. I’m pretty sure we did have truffles in Provence but couldn’t remember where we had it. It was really pricey but if you can have it just a least once then it’s worth it. I’m fascinated by how these are sniffed out by dogs and hogs and what conditions really make these fungi grow.