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All information gathered first-hand, since 1995

  / French Provencal Food and Cooking

The world's oldest, largest (and best) website about Provence

French Provencal Food and Cooking

French Recipes and Foods of Provence


 Food photo st-siffret-authentic0018b.jpg

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.

Recipes

Provencal recipes are listed in French and English

- Recipes by Name

- Recipes by Category

Herbs of Provence

Herbs, Spices and Edible Plants

Seafood

An illustrated list

Vegetarian Dining

Some Tips

Special Dishes

Photos of random Provencal dishes

Nissarde Cuisine

Nice Regional Cooking

Food Dictionaries

Gastronomical Dictionaries:

- French-English

- English-French

Measurements

Metric conversions, abbreviations

Michelin Guide

About the Michelin Guide and its star system for restaurants

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.

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