Provençal Dishes

Provençal breakfast

Provençal breakfast

Provençal dishes combine fresh, locally sourced meats and vegetables with wild aromatic herbs and olive oil to bring out an authentic Mediterranean flavour. Meals are prepared with locally grown, seasonal ingredients from local markets. In winter, families enjoy daubes (lamb or beef stews).

Truffle products

Truffle products

Truffles are sought-after, earthy mushrooms which are sniffed out by boars or dogs and give a distinctive flavour to dishes –give them a try in the Maison de la Truffe et du Vin in Ménerbes. In autumn, one can find other varieties of wild mushrooms growing in the hills. With spring comes asparagus, broad beans, melons and strawberries and during summer, apricots, peaches, nectarines, figs, apples and table grapes are picked.

  • Soupe au Pistou: A vegetable and pasta soup with lashings of garlic and basil
  • Gratin d’Aubergine: Sliced aubergines in olive oil with onions, tomatoes and herbs, topped with grated cheese and baked
  • Ratatouille: Stewed and seasoned Mediterranean summer vegetables: tomatoes, peppers, onions, courgettes and aubergines
  • Omelette aux Truffes: A simple omelette with generous slices of truffles
  • Aïoli: A white sauce which combining ail (garlic) and huile (oil)
  • Amuse-bouche


    Tapenade: An appetizer of olives, capers, garlic and olive oil blended together and served on bread or toast

  • Salade Niçoise: A salad made from Niçoise olives (from Nice) tomatoes, eggs, anchovies or tuna and drizzled with olive oil
  • Boeuf à la Gordienne: Provençal braised beef and vegetables in a red wine sauce
  • Crème Brulé à la Lavande: Lavender infused custard topped with a layer of crispy caramelised sugar
  • Callison d’Aix: Candied fruit, especially melon and orange, topped with royal icing
  • Nougat: A sweet Provençal treat of eggs whites, honey, almonds and sugar.

Along the coast, seafood and fish are popular in Provençal dishes:

  • Bouillabaisse. The great soup of Marseille, made from tomatoes, onions, leeks, herbs and, of course, seafood and fish!
  • Pissaladière. This speciality from Nice is an onion and anchovy tart/pizza minus the tomatoes
  • Tellines Provençal. Telline clams in a garlic, parsley, olive oil and vinegar sauce

Provençal Meat dishes include:

  • Lapin Provençal. Rabbit marinated in white wine, stewed with tomatoes, olives, shallots, garlic, bacon and herbs.
  • Steak tartar

    Steak tartar

    Daube Provençal and Boeuf à la Gordienne Stews made from beef marinated in red wine, with herbs pepper, garlic and olive oil.

  • Tomates Farci. Tomatoes stuffed with minced meat, rice and seasoned.