French cuisine, Provence, the Côte d'Azur... Do you already feel that lightness of being and hunger for something delicious that you eat for hours against the backdrop of a beautiful view and a glass of wine?
And it couldn't be otherwise, because these hallmarks are a well-deserved source of pride for the French. And in French cuisine, ample attention must be paid to fine dining, as well as to the "intimate relationship" between food and wine.
In the late 18th and early 19th centuries it experienced a boom and became truly sophisticated. A century later, 'haute cuisine' was transformed into 'French national cuisine'. Dishes are now served with a light garnish to complement their flavour. Some of the most popular are Blanquette de veau - veal fricassee, Coq au vin - rooster in red wine, Pot au fen - braised beef with vegetables, Bouillabaisse - fish soup, Foie gras - foie gras, etc.french cuisine is also famous for its delicious desserts.
Their names sound like music, don't they. And the taste, the taste is simply overwhelming! But it's not the only thing that defines the subtle specificity of French food. You have to pay attention to each individual region in France and its distinctive features in the culture of food preparation and serving.
The beauty of the South - Provence
Although the capital of the Provence region, Marseille is inferior in renown to popular gourmet centres such as Avignon, Aix-en-Provence and, of course, the legendary Côte d'Azur. Everyone would like to visit these places at least once in their lifetime, to get into the rhythm of the people living here, who leave plenty of time for everything - for their morning coffee, to have a long chat with the neighbours in the market or to spend a few hours in the afternoon playing boules in the cool under the plane trees - the characteristic trees of every town square in Provence.
If you want to spend a day like a local, then choose one of the countless small cafés, order a coffee or a pastis, an alcoholic aniseed-coloured drink, and enjoy the atmosphere. Then stroll through the town's market ("marche" as the French call it), offering at any time of year a variety of fresh seasonal produce, colours and flavours embodying the Mediterranean climate and culture of life.
Lunch is a sacred ritual in Provence. It usually lasts from 12 to 2 pm, and by 12:30 most restaurant tables are occupied. They offer an extensive daily menu, and seasonal food is the law here. Dishes are prepared with the freshest purchases from the morning market, with a small chalkboard outside each restaurant or bistro listing the day's offerings. A starter might be a bouquet of different salads, tuna and anchovies, for example, or caramelised pear with a balsamic reduction of baked banon cheese. A favourite dish of the French southerners is the famous bouillabaisse, made from various types of fish and seafood. Since much of the area abounds in fresh seafood, the characteristic choice continues with escabes - pieces of raw fish marinated in olive oil, lemon and herbs.
and since we've piqued your curiosity and probably your appetite, it wouldn't be fair if we didn't also reveal the secret to a few (really easy, but very tasty) classic recipes from the Côte d'Azur.
Ratatouille
A classic French recipe that captivates with its rich and wholesome flavour of well-ripened and delicious seasonal vegetables, enriched with subtle and refined notes of fresh spices. You'll need a basket full of fresh veggies to turn into a Provençal culinary masterpiece.
So - a few aubergines, 3-4 courgettes, just as many yellow and red peppers and a few delicious and juicy ripe tomatoes are the basis of this delicious vegetable dish. To flavour the vegetable mix you will need a bunch of aromatic basil, an onion, a few cloves of garlic, olive oil, vinegar and sugar.
Cut the eggplant, zucchini and peppers into strips, then seal them in a hot pan for a few minutes. Blanch the tomatoes and make a concasse of them.
Fry the onion and garlic in olive oil and add the vinegar, sugar, tomatoes and some of the basil in stages. Add the rest of the vegetables to this mix, season the dish with salt and pepper and finish the dish in the oven for another 20 minutes.
Serve with a garnish of the remaining basil and Voila - your Provençal dish is ready!
Tapenade
For this starter you will need a crispy ciabatta, olive oil, a bunch of parsley, a handful of capers and a clove of garlic. Cut the ciabatta into slices, drizzle them with the fragrant olive oil and roast them in the oven for a few minutes until crispy. In the meantime, mix the other olive oil with the parsley and crushed garlic. Brush the slices with the delicious mixture and sprinkle with black pepper.
Bon Appetit!
Salad Nisoise
A fresh, classic offering with a rich and natural taste. Prepare it by placing fresh lettuce leaves, chopped coarsely, in a salad bowl or platter. Layer on top fresh green beans or cooked mature beans, thinly sliced pepper, artichokes, cherry tomatoes, sliced cucumber strips, a bunch of fresh onions, anchovy fillets, tuna, olives and sliced boiled eggs. Drizzle generously with olive oil and lemon and enjoy the taste - Oh-la-la!
Treat yourself to French relaxation and splendour! A busy life needs its slow moments too.