Dishes are typically prepared with olive oil and garlic. Á la provençale means a dish is prepared with garlic-seasoned tomatoes, while a la Marseillaise indicates tomatoes, anchovies, onions, olives and garlic. A typical sauce, aioli, is made of olive oil, mayonnaise and crushed garlic. Pistou, the equivalent of pesto, appears as a sauce or condiment, and in soupe au pistou. Provence is known for its rosés and table wines, as well as the fine wines of the Côtes-du-Rhône and the renowned Châteauneuf du Pape. And, though it's not to everyone's taste, pastis is another Provençale tradition. You'll see locals enjoying it as an early evening aperitif. Meals typically end with cheese and fruit, and fruit tarts as beautiful as they are delicious. Callison d'Aix, a traditional diamond-shaped almond paste candy, is sometimes served after a meal. But our favorite sweet treat is Ile Flotante, a floating island of meringue atop a sea of custard. Simple
style, rustic flavors, and fresh ingredients — the cuisine of Provence will
enchant you and your palate. |
