French Provencal Food and Cooking

French Recipes and Foods of Provence

Food       - by Provence Beyond

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 Category - Recipes by Name	Herbs of Provence Herbs, Spices and Edible Plants	Seafood An illustrated list
Vegetarian Dining Some Tips	Special Dishes Photos of random Provencal dishes	Nisarde Cuisine Nice Regional Cooking.
Food Dictionaries Gastronomical Dictionaries: French-English and 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.