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Explora los sabores auténticos de Provence en una experiencia gastronómica inolvidable.
Provence is the dream postcard of the south of France, a land where golden light bathes landscapes of serene and vibrant beauty. It is a region that smells of lavender, rosemary and thyme, and tastes of fresh rosé wine and olive oil. Here, history comes to life in the colossal Palace of the Popes in Avignon, in the Roman amphitheaters of Arles and Orange, and in the elegant streets of Aix-en-Provence. The artistic spirit is perceived in every corner, from the landscapes immortalized by Van Gogh to Cézanne's Sainte-Victoire mountain. Traveling through Provence means getting lost in bustling markets, discovering stone villages perched on hills like Gordes, driving through lavender fields in Valensole and exploring the turquoise coves of the Calanques National Park. It is an invitation to live without haste, enjoying the gastronomy, the culture and the unique light that has seduced artists and travelers for centuries.
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Provençal cuisine is the quintessence of Mediterranean gastronomy. It is based on fresh and aromatic ingredients such as olive oil, garlic, tomatoes, garden vegetables and 'Herbs of Provence'. It is a colorful, healthy and flavorful cuisine.
The iconic Marseille fish soup. A rich stew made with several types of rock fish, served in two dishes: first the broth and then the fish, accompanied by croutons and rouille sauce.
A ratatouille of summer vegetables (tomato, zucchini, eggplant, peppers and onion) slowly cooked in olive oil. A humble and delicious dish.
A spread made from olives (black or green), capers, anchovies and olive oil. Perfect for an aperitif on a slice of toasted bread.
An emulsion of garlic and olive oil, similar to an aioli. It also gives its name to 'Le Grand Aïoli', a complete dish of salt cod, snails, hard-boiled eggs and boiled vegetables, served with the sauce.
A summer vegetable soup with beans, pasta and 'pistou', a Provencal sauce similar to Italian pesto but without pine nuts, made with basil, garlic and olive oil.
A beef or beef stew marinated and slowly cooked for hours in red wine with vegetables, garlic and herbs of Provence.
A flat bread often with cuts reminiscent of an ear of wheat. It can be salty (with olives, anchovies or cheese) or sweet (with orange blossom).
The star drink of the region. Pale, dry and refreshing rosé wines, ideal to accompany local cuisine. The best known appellations are Côtes de Provence and Bandol.
The aniseed aperitif par excellence of the south of France. It is a liqueur based on anise and licorice that is served diluted with cold water, which gives it a milky appearance.
Although it is another area of the Rhône, its proximity to Avignon makes it very relevant. It produces some of the most powerful and complex red wines in France.
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Ver guía completaThe iconic Marseille fish soup. A rich stew made with several types of rock fish, served in two dishes: first the broth and then the fish, accompanied by croutons and rouille sauce.
A ratatouille of summer vegetables (tomato, zucchini, eggplant, peppers and onion) slowly cooked in olive oil. A humble and delicious dish.
A spread made from olives (black or green), capers, anchovies and olive oil. Perfect for an aperitif on a slice of toasted bread.
The star drink of the region. Pale, dry and refreshing rosé wines, ideal to accompany local cuisine. The best known appellations are Côtes de Provence and Bandol.
A diamond-shaped sweet typical of Aix-en-Provence, made with a paste of candied melon and ground almonds, covered with white royal icing.
The **Mistral wind** can blow strongly at any time of the year, especially in the Rhône Valley. In summer, the **risk of forest fires** is high; Always respect the prohibitions on access to forest masses. Book accommodation and activities well in advance if you are traveling during high season (July-August). Be careful when driving on the narrow, winding roads in the Luberon villages.
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