|
 |
Below: |
External Links |
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.
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.
External Links
Links verified 14 July, 2009, updated 11 March, 2010.
Cooking Schools
Food
Products
-
Colors of Provence - Bring a touch of Provencal sunshine and elegance to your home! Colors of Provence offers tablecloths, napkins, placemats, bread baskets, aprons and other accessories imported from Provence, France. Authentic Provencal fabric, colorful and elegant. Available in regular or stainproof coated cotton. Based in the San Francisco Bay Area.
-
Espace Terroir - Grasse - a shop with excellent Provençal products
Wines and Drinks
|
 |