Secrets of Provencal Flavor

The main feature of Provencal dishes is the freshness of the ingredients. Vegetables, herbs and olives are grown locally, which allows you to preserve the natural flavor of each product. Ratatouille, bouillabaisse, Provencal sauces and aromatic olives are symbols of this region and favorite dishes throughout France.

Provence cuisine is also famous for its exquisite combination of various aromas, which make each dish unique. Basil, rosemary, thyme, lavender and other Provencal herbs give dishes a rich aroma, which is immediately associated with sunny fields and the Mediterranean climate. Light vegetable salads made from seasonal products, aromatic casseroles with cheese and herbs, as well as seafood - oysters, mussels, shrimps and fish, cooked on the grill or in Provencal sauces - are popular here. Each dish reflects a harmonious balance between simple home cooking and sophisticated culinary techniques. In addition, Provencal chefs often use extra virgin olive oil, local nuts and citrus fruits to emphasize the freshness of flavors. This approach to cooking allows you to feel the naturalness of the products and the full depth of flavor shades, making each meal a small gastronomic holiday.