Cuisine of Provence

Ratatouille ( , ; ) is a traditional French vegetable dish originating in the Provence region of southern France, particularly associated with Nice and its surrounding region. It developed within the context of rural Provençal cuisine, where seasonal vegetables were stewed together as a practical means of using surplus summer produce. The dish consists of a stew or sauté of seasonal summer vegetables cooked in olive oil and is sometimes referred to as ratatouille niçoise ().

Aioli, allioli, or aïoli () is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.

Bouillabaisse ( , , ; ) is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs ('to boil') and ('to reduce heat', i.e. 'simmer').

composed tomato, egg, fish and vegetable salad

thumbnail|A glass of diluted pastis thumb|right|French pastis Pastis (, , ; ) is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume).

herb mix from the Provence

Pissaladière (, , ; or ; or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of Nice. It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).

Tapenade (; ) is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies. The name comes from the Provençal word for capers, (). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on bread, with fish, in salads, and sometimes used to stuff poultry for the main course.

Farinata (), socca () or farinata di ceci is a type of thin, unleavened pancake or crêpe made from chickpea flour.

thumb|right|290px|Rouille sauce

French cheese

traditional Christmas of Provence.

Brandade () is an emulsion made from salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to as brandade de morue; in Spanish cuisine, it is sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning 'salt cod').

specialty sandwich in the Nice area, France

Bourride (bourrido, in provençal, borrida, in occitan) is a culinary speciality traditional to the cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon (Var) and Agde (Hérault).

Mesclun () is a mix of assorted small young salad greens that originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens, frisée, mizuna, mâche (lamb's lettuce), radicchio, sorrel, or other fresh leaf vegetables.

Daube (, or ) is a French slow-cooked stew, usually of beef, but other meat is sometimes used. The best-known is the , a Provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière–a braising pot.

dish

earthenware vessel of Provence

French cuisine

Gianchetti (also bianchetti, poutine in Nice, nonnat in Provence) are the whitebait of fish of the Mediterranean (sardines and anchovies, etc.), caught with special nets in the early months of the year. The relatively low catch means that the prices at market are rather high, even in comparison to other whitebait. Since the 1990s frozen gianchetti have also been available.

A crespéou () is a savory Provençal cake made up of omelettes with herbs and vegetables stacked in layers. The dish can be eaten cold, sometimes accompanied with a tomato coulis. The recipe, which appears to be native of Avignon and Haut-Vaucluse (Piolenc and Orange), has become popular throughout the county of Venaissin, the region of Provence, and the countryside around Nice.

provençal dish based on aïoli

dessert wine produced in France