| Provencal recipes |
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Its specialities, without being typically from Aix, come
from the picturesque coloured markets of Provence.
This cooking is perfumed with fragrances coming from the hills (thyme, oregano,
sarriette, rosemary, fennel and farigoulette), garlic, olive oil, basil, onion
which embellish the vegetables gorged with sun: tomatos, courgettes, aubergines,
sweet peppers... to eat with sea food, lamb or game. We can mention the Soupe
au Pistou (basil soup), the Daube Provençale (stew), the Pieds-paquets
Marseillais (cooked meat), the Aïoli (garlic mayonnaise)...Washed down with
some wine from the hillsides of Aix en Provence, these provencal meals have seduced
the most difficult palates.
| Local
produce - Aix en Provence |
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