A FOOD TRADITION
Provençal Cuisine
The cuisine of Provence centers on olive oil, herbs, garlic, vegetables, seafood, and Mediterranean cooking traditions.
Dishes linked to this cuisine
1–12 of 39
Aïoli Garni
A Provençal platter of garlic and olive-oil aïoli served with boiled vegetables, salt cod, and hard-boiled egg.
Anchoïade
A Provençal anchovy, garlic, olive-oil, and vinegar sauce served as a dip for raw or cooked vegetables.
Beignets de Fleurs de Courgette
Delicate zucchini flowers are coated in a light batter and fried until crisp and golden.
Bouillabaisse
A Provençal fish stew in which assorted fish and sometimes shellfish are simmered with tomato, aromatics, herbs, and olive oil and served with broth-soaked accompaniments.
Brandade de Morue Provençale
A Provençal emulsion of salt cod, olive oil, and garlic, often enriched with potato and sometimes milk until smooth and spreadable.
Calissons d'Aix
Aix-style calissons are soft almond-and-candied-fruit confections set on a thin wafer base and topped with a smooth sugar glaze.
Daube Avignonnaise
A regional Avignon-style daube made by slowly braising beef with wine, pork, vegetables, garlic, and Provençal herbs.
Daube Provençale
A slow-braised Provençal beef stew traditionally cooked with red wine, vegetables, garlic, herbs, and aromatic seasonings.
Daurade au Four
A whole sea bream baked in the oven with olive oil, lemon, garlic, and Mediterranean herbs.
Escabeche de Sardines
Sardines are fried or sautéed and marinated in vinegar with olive oil, onion, carrot, garlic, and herbs.
Fougasse
A Provençal flatbread made from wheat-flour dough enriched with olive oil, yeast, water, and salt, then baked until lightly crisp.
Fougasse aux Olives
A Provençal olive flatbread made from wheat-flour dough with olive oil, yeast, water, salt, and olives folded through or placed on top.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.