Get a taste of Provence
True Provençal cuisine is a very simple cuisine, which emphasizes the preservation of the taste and texture of fresh seasonal ingredients such as tomatoes, garlic, saffron, peppers, anchovies, olives, olive oil and wild herbs.
Provençal cuisine remains a world reference, along with locally produced olive oil, local truffles and all the tasty fruit and vegetables, thanks to the beautiful Mediterranean sun. Below is a list of the most traditional dishes, but keep in mind that most menus respect the seasons. In early autumn, the first game and wild mushrooms arrive. In January and February, truffles are in season, bringing their inimitable flavour to omelettes and pasta.
Winter is also the season for stews – beef or lamb cooked slowly in a wine and vegetable sauce. In April, asparagus appears, followed by beans, Cavaillon melons and Carpentras strawberries. Cherries follow in May and June, followed by peaches, nectarines, apricots and, possibly, figs, apples, pears and table grapes.