In this section: Regional Food & Drink

Northern Europeans have been attracted to this area for centuries because of the almost-constant sun, the olive trees and lavender, and the relaxed climate-induced lifestyle.  Many have commented on the special “light of Provence”, the warm sun and dry air making the days long and golden.  Marseille gets an average of 2,835 hours of sunshine per year (nearly 8 hrs a day)!

Provence contains some of the finest Roman remains – it was, after all, one of the first areas to fall under Roman control and its name reflect this.  The famous Roman aqueduct – the Pont du Gard – is over two thousand years old.  It also has a key role in medieval history, especially during the long period in which the Popes resided in Avignon, rather than Rome.

It has a wide variety of landscapes ranging from the Alps in the east to the Grand Camargue in the south-west where the delta of the River Rhone produces a vast, watery world.  Artists such as Van Gogh, Matisse, Picasso, Monet and Renoir were captivated by the region, but perhaps none more so than Cezanne who lived in Aix-en-Provence and whose numerous paintings on Mont Ste-Victoire to the east of Aix have become so familiar and were the foundation for much modern abstract painting.

Elsewhere Provence can be rugged and mountainous.  There is the famous Mont Ventoux which is frequently used in the Tour de France and is considered one of the great cycling assents (though it is extremely tough).  There are numerous steep hillsides dotted with villages and many high-sided gorges.  Or, by contrast, there is the Calanques area – fjord-like inlets in the limestone hills between Marseille and Cassis which is also quite spectacular.

And then there is the Lavender for which Provence is so famous.  Despite many views to the contrary, Provence is not actually covered in it as it grows best at higher altitude. But the “mauve triangle” on the Plateau de Vaucluse is very impressive (and is close to our Well-Being Break location)

 

 

 

It is to imagine anyone going hungry in Provence – there is such a variety of food available.  In contrast to other regions of France, there is less emphasis on rich sauces and more on herbs, garlic and olive oils to flavour the local meat or fish.  Local olive oil is the basis of all Provencal cooking.

Regional highlights include bouillabaisse, a speciality of Marseille in which several types of rock fish are simmered in a herby vegetable stock.  This is traditionally served as two courses, the soup then the fish.  Another classic Provencal dish is ratatouille made with tomatoes, aubergines, courgettes, onions and peppers.  Or there is soup au pistou, a herby vegetable soup, aioli, a garlic mayonnaise made with olive oil, or tapenade, cream of black olives on bread.

For wine, it is fair to say that Provence does not the same reputation as other parts of France such as Bordeaux.  In contrast to these other areas, some of its best wines are roses, which, lightly chilled, go well with all of the local food.  And of course there is Cote de Rhone and Chateauneuf-du-Pape – the extremely famous and very strong red wines made in the Rhone valley.