While waiting for your next visit, we take you on a culinary journey to the sublime flavors of the south. Let’s discover together some of our products as well as some of our specialties:
This small green or black fruit with an intense taste is a delight for our taste buds all year round. We like it as an aperitif, on our pizzas, prepared as a tapenade or as olive oil. To get 1 liter of oil, we need 5-8 kg of olives. Fortunately, there are many olive trees in the region and there is a wide variety of olives in Provence: cailletier, grossane, salonenque, picholine and many others. On the other hand, before picking the first olives from an olive tree, you have to be patient: six years for the first fruits and 30 years to reach full profitability. But rest assured, the wait is worth it!
The omnipresent sunshine makes garlic even more fragrant here than in the rest of France, making it an essential part of Provencal cuisine. Garlic enhances the taste of almost all of our preparations: tapenade, eggplant caviar, bouillabaisse and it is even the basis of certain specialties such as Aioli. Fresh garlic is also ground to be used in dressings or rubbed on a crouton of bread while the cooked garlic is often sizzled in oil before adding the other ingredients in the pan.
There is very little cow’s milk in the Bouches du Rhône. Alpine goats, on the other hand, are numerous and give abundant milk. The variety of pastures and the quality of the artisanal products in the department make the diversity of Provence cheese. The three most famous cheeses of the PACA region are ‘Brousse du Rove’ (AOP), a fresh goat cheese made with white wine vinegar heated to 90 ° C, ‘Fromage de Banon’ (AOC), presented in its case of leaves, with strong flavors and a smooth paste, and ‘Picodon’ (AOC), a soft goat cheese with a natural rind.