Food and Drink in Provence

Provence is a vast region and each little corner has its own traditions and culinary specialities. There’s so much to choose from, we’ve packaged some of the essentials into a mouth-watering menu! 

Aperitif : you’ll be spoilt for choice for a delicious array of olives. Green, black, purple, stuffed, marinated or plain. As a pure, fruity oil savoured on the tip of a chunk of baguette, in a salad or hot dish, the ubiquitous olive is the base of Provencal cuisine. 
Pair with: Pastis, the ultimate aniseed-flavoured aperitif favoured by the locals. 


Starter : delicious Cavaillon sun-ripened melons that encapsulate the flavour of Provence. Sweet, juicy and refreshing, served with a generous slice of cured ham. 

Pair with : a rosé de Provence. Made from grenache or cinsault grapes, the hot climate and hilly, herby terroir produce a delicate pale rosé that goes down all too well at any time of day. 


Main course : has to be Marseille’s non-negotiable bouillabaisse. Locals are very pernickety about exactly what goes into their authentic fish and seafood stew. Leave it to the experts and pull up a chair at a local restaurant to savour freshly caught seafood cooked to perfection with all the right condiments.  

Pair with : something with enough character to take on the strong personality of the dish. A punchy and expressive Cassis white should do the job. 


Cheese : served the French way, before the dessert. Try some brousse, a soft goat’s cheese, or a fruitier hard cheese like a Tomme de Provence.  

Pair with : a robust red – opt for a trusty Côtes du Rhône or pull out all the stops and enjoy a good Châteauneuf du Pape. 


Dessert : just one of the many famous names linked to St Tropez – the tarte tropézienne. A light and fluffy brioche sponge cake with a creamy custard filling and topped with crunchy sugar crystals. Perfect for elevenses, teatime or dessert. 

Pair with : a white Coteaux varois en Provence. 


Coffee : Serve with a chunk of soft Montelimar nougat or a Calisson d’Aix - icing-topped almond and melon marzipan on a fine unleavened bread base. 





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