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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

37–39 of 39

Tapenade

A Provençal olive spread traditionally pounded with capers, olive oil, garlic, herbs, and often anchovy.

Tarte Tropézienne

A brioche-style pastry from Saint-Tropez filled with a light cream-based filling and finished with sugar.

Tourte aux Blettes

Tourte aux Blettes is a Provençal chard-filled pastry pie made with a wheat crust and a savory filling commonly bound with egg and enriched with cheese.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.