French Provencal Food and Cooking
French Recipes and Foods of Provence
Provence Regional Gastronomy. French gastronomy in the Provence-Alpes-Côte d'Azur is very distinctive from the rest of French cuisine or French cooking. A Mediterranean influence brings recipes with hot spices and seafoods. Because of the mountainous country, without the rich farmlands and herds of dairy cattle, Provencal cooking uses very little milk, and goat cheeses are predominant. Garlic, olive oil and olives are the leitmotif, and the abundant"herbes de Provence" are the spirit of Beyond's Provencal recipes.
We use the term Provencal generically to refer to the entire Southeastern French gastronomy.
Cooking schools in the South of France teach cooks about Provencal cooking more than Nicoise or other truly regional cooking.
- Herbs, Spices and Edible Plants
- An illustrated list
- Some Tips
English-French: Beyond's French cooking and recipes text has French words and phrases mixed in with the English. For example, many pastries are classed as either sweet (sucré = sugared) or non-sweet (salé = salted); the English "salted pie" does not do justice to "tarte salée").
[Provencal] equivalents are given in square brackets, in italics.