Cuisine of Provence

The cuisine of Provence is the culinary tradition of southeastern France, built on fresh, seasonal produce such as garlic, olive oil, tomatoes, fish and vegetables. Its Mediterranean character sets it apart from the cooking of northern and central France.

History

Provençal cooking is long established, although it has changed considerably over the centuries. In traditional rural life, the agricultural economy rested on three main crops, wheat, grapes and olives, alongside sheep farming and products such as almonds and herbs, all worked on small farms.

This traditional polyculture has largely disappeared, replaced by modern large-scale agriculture, yet the region still earns its reputation as the garden of France thanks to a sunny climate and a wide range of vegetables and fruit available throughout the year.

Culture

The cooking relies on local, seasonal produce, with meat and poultry playing a secondary role to vegetables, fruit and fish. Characteristic ingredients include aubergines, courgettes, olives, peppers, parsley and saffron, along with specialities such as strawberries from Carpentras, cherries from Venasque and melons from Cavaillon. Along the Mediterranean coast, fish and seafood are abundant. Dishes such as aioli, brandade de morue, daube and ratatouille reflect this identity, which remains very present in everyday home cooking and in restaurants today.