Some History: The region of Provence dates from about 120 bc, being a part of the Provincia Romana. Progressively, successively different possessions took place as several ancient Germanic peoples, the Visigoths, the Ostrogoths and the Frankish kings all took control. In 879 ad, Provence region was a kingdom, the Kingdom of Provence. In 1245 to 1482, the region came into the possession of King Louis XI of France, and finally in 1486 it was annexed to the French Kingdom.
Provence Alpes Travel Info
The region of Provence dates from about 120 bc, being a part of the Provincia Romana. Progressively, successively different possessions took place as several ancient Germanic peoples, the Visigoths, the Ostrogoths and the Frankish kings all took control. In 879 ad, Provence region was a kingdom, the Kingdom of Provence. In 1245 to 1482, the region came into the possession of King Louis XI of France, and finally in 1486 it was annexed to the French Kingdom.
In Provence, you will still hear some provencal speech, especially around the game of Petanque. The Provencal dialect can be learned optionally as the second foreign language choice starting from junior high school. Often some words or expressions close to the Provencal dialect are mixed with the official French language. Which it gives a funny, singing, unique, and irresistible accent....The modern inhabitants of Provence preserve a distinct regional character!
The region of Provence comprises the departments of Alpes-de-Haute-Provence, Var, and Bouches-du-Rhone and parts of the departments of Vaucluse and Alpes-Maritimes.
There are different layers of Provencal life as well: the "Roman" towns of Orange, Nimes and Arles; the medieval bastions of Les Baux and Avignon; the essence of Provencal landscape in the Luberon mountains and finally the great city life style of Aix-en- Provence.
Provence inland, this region slightly inland from the coast, has a great diversity and also a great general views that are very characteristic of the typical village: houses with red roofs, narrow streets and their exposure to the sun.
What good "stuff' can you eat?
Local fresh sardines grilled....Nothing in comparison with the sardines in cans !!!
La Bouillabaisse ( fisherman soup flavored with saffron).
Soupe au Pistou ( thick vegetables soup with beans flavored and mixed with garlic and basilic), what a treat!!!
Tapenade ( sauce/paste of olives, lemon, capers, anchovies and olive oil) The Provencals use Tapenade with meats, fish, potatoes or just on warm bread.
Daube de boeuf a la Provencale (beef stew with tomatoes and olives) The Provencals have all their time. The sun is hot and the daube cooks slowly. ( 4 to 6 hours of cooking!)
Cheese specialty: the Fresh Goat cheese.(called la Brousse) and the Picodon.
Other specialties: Herbs de Provence ( wild rosemary, thyme, and savory) Use in salads, or on a creamy goat cheese, why not? Also, olive oil and lavender fragrance.
What about a drink?
The Pastis: local aperitif made with anise. Ask in Provencal slang for a Pastagasse!!!
Cotes de Provence (roses)...the best is the Estandon of Saint-Tropez.
Bandol (red)
Muscadet de Cassis (sweet wine).
PROVENCALE MENU
As an Entree: SALADE NICOISE, For 4 guests
Ingredients you will need: 1 Cucumber, 1 Clove of garlic ( if you really like garlic taste, you can use 2 to 3 cloves), 3 tomatoes, 2 green or red peppers, 3 to 4 green shallots or green onions, 2 to 4 hard-cooked eggs, 4 to 5 anchovies rinsed, Handful of black greek olives, Handful of fresh basil, salt and pepper, 5 to 6 tablespoons (3 OZ) of olive oil, 1 tablespoon of basalmic vinigar
Step 1: Choose your salad bowl and pour olive oil with basalmic vinegar, salt and pepper. Then poor the puree of garlic in. Mix all the ingredients.
Step 2: Peel the cucumber and cut it in little peaces after having scooped out the seeds.
Step 3: Scatter the tomatoes in slices, cut the green peppers and the shallots in little peaces. Add the anchovies and the black olives. Cut in half the hard-cooked eggs and place them on the top of the salad and sprinkling them of fresh basil for a nice presentation.
Tips: To obtain a nice puree of garlic, turn over a fork and lay flat on a plate and grate the clove of garlic against the ends.
As a Plat Principal or Main Course: Boeuf a La Provencale (Sauteed Boiled Beef) - For 4 guests
Ingredients you will need: 3 to 4 tablespoons olive oil, 5 tomatoes, 3 oz of black olives, salt and pepper, 1 lb pot-au-feu beef (stew beef), fresh basil, persillade (chopped handful of persil with 1 clove garlic)
Step 1: Warm the olive oil and add the tomatoes and the persillade over high heat. Add salt. Saute to evaporate the tomato juice.
Step 2: Add the beef cubes ( cut into 3/4 in ), reduce the heat to low, cover and simmer for 10 minutes. Add the olives, cover and simmer for 4 minutes.
Step 3: Add basil leaves into fragments just before serving. Add pepper to the sauce and serve.
As a Dessert: Poires au Vin Rouge or Pears in Wine Syrup - For 4 guests
Ingredients you will need: 4 pears Bartlett (Williams), Strip of dried orange peel, 1 cinnamon stick, 1 vanilla bean, 1/2 cup sugar, 3 cups red wine, 6 black pepper corn
Step 1: Poor the wine in a large ironware pan with the peel orange strips, cinnamon stick, vanilla bean, pepper and sugar. Bring to a boil for 5 minutes.
Step 2: During that time, peel the pears and leave them their tail. Reduce the heat and place delicatly the pears. Leave them for 20 to 25 minutes until the wine start to become a syrup.
Step 3: Pour the syrup over the pear and leave to cool before serving. Vanilla ice-cream is nice supplement to this easy, fast and great making dessert.
|
