It's in a 'daubière' (a type of crock pot), a round polished terracotta dish, that 'daube provençale' (Provençal stew) is made.
This dish, originally a peasant dish, is composed of pieces of beef cooked with garlic, parsley, carrots, celery and juniper berries. Even though it is quick to make, it has to stew in the oven for many hours (between 4 and 6) to bring out all the flavours. It is almost only ever served with pasta, and preferably, fresh pasta.
Only unless you hate garlic, (and in this case it will be hard to survive in this region!) it is impossible to leave Provence without having tasted a genuine aïoli (a garlic-flavoured mayonnaise). For Frédéric Mistral, aïoli (ail > garlic and 'oli' > oil) "in its essence concentrates the heat, strength and energy of the Provençal sun". This sauce, which is composed of crushed garlic and olive oil traditionally made in a mortar, was born in the Les Mayons township in the Var department. Aïoli is not only the name of the sauce but also of a dish comprised of seasonal vegetables (potatoes, carrots, celery, etc.) that are boiled and served with it. Large aïolis are organised in the region to close the patron saints fiestas.