Provençale Cuisine

There are probably two things that distinguish Provenceale cuisine. It has an overwhelming feeling of freshness. There is a rich fishing heritage from its proximity to the Mediterranean fishing ports, but above all the gourmet in Provence will seek out the local olive oils and herbs.

Thyme, rosemary, sage, fennel and lavender are the herbs most closely associated with Provence, and thyme can be seen growing wild throughout the region. Vegetables and fruits can be grown in abundance in Provence, and a typical meal will start with vegetables marinated in olive oil and local herbs.

Local markets are full of a huge variety of vegetables. As well as a wide range of salad foods, there will always be artichokes, tomatoes, peppers, all sorts of beans, aubergines and courgettes.

Fresh vegetables are a feature of all meals in Provence, almost always with olive oil.

This is probably the lightest of all the traditional cuisines we encounter on our cycling travels, but all that beautiful olive oil means we still don't manage to lose any weight! These oils now have their own system of appellations, most famously in the area around Nyons in the Rhône Valley.

The area around Les Beaux now enjoys appellation status, including restrictions on the varieties that can be grown and the maximum yields per hectare. We'll be able to decide for ourselves whether they're worth all the fuss.