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Oils, fish and wines, Oil, fish and wine, Enogastronomy, Provence-Alpes-Côte d'Azur
Oils, fish and wines

Provençal cuisine is particularly rich and varied, with herbs and spices playing an essential part.

© Vincenzo Intiso / 123RF
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Oil, fish and wine France
By Amy Adejokun Amy Adejokun Section editor

Discover Oil, fish and wine

Provençale cuisine alone, with its symphony of colours, scents and flavours, is reason enough to visit.
Colourful vegetables, olives, olive oil, anchovies, seasoning, herbs and spices are always central ingredients of any dish, finding their way into ratatouille, tapenade, rouille, aïoli (garlic mayonnaise), pistou soup and Niçoise salad. Meat and pork specialities (lamb chops, rabbit 'à la provençale', stuffed meat) and, of course, fish specialities (bouillabaisse, bourride [Mediterranean seafood stew]) have also become essential elements in the Provencal way of life.
There is room on the menu for desserts to, with all the honeys and jams from the mountains, 'calissons' from Aix (almond and marzipan sweets), candied fruit from Apt, 'câlins' (almond sweets) from Saint-Tropez and Saint-Tropez tart, etc. Then there is the famous pastis (an alcoholic aniseed-flavoured drink) and prestigious wines (Châteauneuf-du-Pape, Côtes-de-Provence, Rasteau, Bandol, etc.), which are to be consumed in moderation, of course.

Oil, fish and wine

Olive oil, Oil, fish and wine, Enogastronomy, Provence-Alpes-Côte d'Azur
Olive oil

Without this basic ingredient, Provençal cuisine would not be as we know it!

© Dulezidar / iStock
The vineyards of Provence, Oil, fish and wine, Enogastronomy, Provence-Alpes-Côte d'Azur
The vineyards of Provence

They stretch over 125 miles from the Alpilles to the Esterel Massif.

© GRAPHICOBSESSION
A good catch, Oil, fish and wine, Enogastronomy, Provence-Alpes-Côte d'Azur
A good catch

You'll find all sorts of fish on the market stalls and in the restaurants.

© Leung Cho Pan / 123RF
A typical dish, Oil, fish and wine, Enogastronomy, Provence-Alpes-Côte d'Azur
A typical dish

In the restaurants, don't be taken for a ride; the fish soup should contain rockfish (conger, scorpion fish, rouquier, rainbow wrasse, etc.).

© Proformabooks / iStock
White wine stew, Oil, fish and wine, Enogastronomy, Provence-Alpes-Côte d'Azur
White wine stew

A recipe from grandmother's cookbook that should be left to simmer for hours.

© Foodandmore / 123RF
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