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Daube On the topic of stews, we’d be remiss if we didn’t include daube in our roundup of classic Provençal dishes. Unlike a fish bouillabaisse, a daube is a beef stew, flavored with onions, carrots, mushrooms, olives, garlic, and herbes de Provence, all within a red wine sauce. This stew is traditionally cooked in a braising pan called a daubière.
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Want to know the Provençal foods you must try? This guide to Provençal cuisine and the foods of Provence highlights all of the traditional dishes of the region. From sauces and seafood, to vegetables to meat, breads and desserts, you’ll have everything you need to enjoy the best food Provence has to offer. Kastrull för induktionshäll
1. Calissons The traditional sweet from Aix-en-Provence is not a dessert, but more of a confiserie (candy) made from melon and almond paste and is very sweet. These bite-size pieces of candy have been called the new macarons, and are a classic treat, usually given as gifts for a special occasion (or just because). Artisanal Calissons. Kastruller set
8. Tapenade. Tapenade is a velvety spread made from black olives, capers, anchovies, garlic, and the fabulous mixture of herbes de Provence. This food was invented in the port town of Marseille, and its name comes from the term that in Provence is used for “caper,” from an earlier version of the spread made only from mashed capers. Wmf stekpanna
Rouille. PROVENCE, France. shutterstock. 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 recipes use mayonnaise.
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2 The cuisine of Provence is among the most popular and beloved in the world. In many ways, it’s responsible for the modern “Mediterranean diet” that is wildly popular these days. Centered around seasonal and local fresh ingredients, Provençal cuisine is known for its rustic simplicity. Trueflow
Typically, ratatouille includes sautéed eggplant, tomato, onion, garlic, bell pepper and zucchini as well as leafy herbs according to the chef’s preference, such as basil, marjoram, thyme or even Herbes de Provence. Sometimes olives are added. Wmf mattea
Bouillabaisse. A dish that’s deeply Marseillaise, with a provenance dating back to the very founding of the city, Bouillabaisse is an essential element of Provençal cuisine. It’s also a huge amount of food. Typically served for a group of five to share, Bouillabaisse involves a medley of fish such as gurnard, conger eel, and red rascasse.