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French · regional cuisine

Provençal

The sunny Mediterranean cooking of Provence and Nice: olive oil, garlic, tomatoes, wild herbs, olives and fish soups, closer in spirit to Italy than to Paris.

Flavour character: Garlicky, herbal and sun-ripe: olive oil, tomato, anchovy, black olive and capers, saffron and orange zest in fish soups, raw garlic emulsions (aïoli, rouille).

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Close-up of a vibrant, fresh ratatouille with tomatoes, eggplants, and spices.

History

Greek settlers founded Marseille (Massalia) around 600 BC and are traditionally credited with planting olives and vines in the region. Bouillabaisse grew from Marseille fishermen's practice of cooking unsold rockfish; in 1980 a group of Marseille restaurateurs signed a charter defining its ingredients. Nice belonged to the Kingdom of Sardinia until 1860, which explains Niçois dishes shared with Liguria such as socca and pistou (cousin of pesto).

Commonly told; not firmly documented

Geography and influences

Hot, dry Mediterranean hills and coast from the Rhône delta to the Italian border: olive groves, vineyards, lavender, wild thyme and rosemary, market gardens.

  • Ancient Greek Marseille
  • Ligurian and Piedmontese neighbours (Nice)
  • Mediterranean fishing communities

Regional variations

Marseille
Bouillabaisse, bourride and panisse.
Nice (Niçois)
Socca, salade niçoise, pan bagnat, pissaladière and pistou.
Inland Provence
Lamb, daubes, truffles from the Vaucluse and goat's cheeses.

Festive and seasonal food

  • Le gros souper and the thirteen desserts on Christmas Eve
  • Pompe à l'huile (olive-oil bread) among the thirteen desserts
  • Grand aïoli at village festivals

Signature dishes

Not on the site yet: Pissaladière, Socca, Daube provençale, Le grand aïoli (Friday feast with salt cod and vegetables), Bourride

Provençal recipes

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