Provence cuisine is part of our inheritage. It is tasty and healthy (our Mediterranean diet is promoted world-wide as the healthiest one). Its staples are tomatoes, olive oil, garlic and herbs which grow wild in the countryside (thyme, rosemary, basil, sage, . . .).
Traditional dishes are based on the local produce: vegetables, rabbit, game, lamb, goat cheese, fruits . . .
We use the veggies soaked by sun, from the garden such as tomatoes, zucchinis and eggplants to make the famous ratatouille for example, a vegetable stew which takes three hours to make if you do it the very traditional way.
Traditional courses include ratatouille, rabbit or chicken à la Provençale, aïoli, bagna cauda, pistou soup with basil, daube (beef or game marinated in red wine sauce), lamb , pissaladière, bouillabaisse, …
In maritime Provence, we cook a lot of fish (bouillabaisse, cod brandade, bourride, aioli . . .),
We have also specific condiments whose base is olive puree (tapenade, anchoiade…) or garlic (aioli).
For Christmas, there is a very special meal called 'Gros Souper' which you can read about on http://www.rivieraapt-traditions.blogspot.com/
All year round we have gastronomy festivals where you can taste local produce for free.
If you rent one of my accommodations (http://www.rivieraapt-accommodations.blogspot.com/), I can give you cooking lessons http://rivieraapt-cooking.blogspot.com/
If you attend a weight loss camp in my place (http://rivieraapt-weightlosscamp.blogspot.com), you will have cooking lessons for free as part of the program.
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