An essential ingredient in Mediterranean cuisine, the olive is a symbol of Provence. Cultivated for thousands of years in the Mediterranean basin, they can be eaten in many ways and are sure to delight your taste buds.
"Tasty" for Abbot Jacques Delille and "masterpiece of the summer" for Voltaire, the melon is a must-try during your holidays in Provence.
Succumb to these brightly coloured delights, as a dessert or at any time of the day for the sake of a treat. These sweet little treats are the pride of Provence, and more specifically of the town of Apt, in the Luberon, which is the world capital.
The berlingot is a typical sweet from Provence, more specifically the village of Carpentras, and one of the oldest in France.
The fig is a highly symbolic fruit of Mediterranean civilisation. In Provence, it occupies a historical, cultural, gastronomic and economic place.
A unique, refined and powerful scent that makes it the emblematic plant of Provence. Admire the breath-taking views of the lavender fields...
In the Vaucluse and the Drôme, this underground mushroom called the "black diamond" of Provence, is the object of a real passion amongst truffle hunters.
Thanks to the sunny climate of Provence, this small, fragrant and crunchy red fruit is harvested from March to June for everyone to enjoy.
Saffron comes from the three red stigmas of a delicate purple flower which, once dried in a special oven, becomes the spice that is so dear to gourmets.
In Provence, a large part of the production of cherries is transformed into candied fruits, sweets, lollipops, jam...
In France, the pear is the fifth most consumed fruit. There are more than 2,000 cultivated varieties.
The calisson, a shuttle-shaped sweet made from candied melon paste and crushed almonds covered with a glaze and placed on unleavened bread, has been a speciality of Aix-en-Provence since the 15th century. It is one of the thirteen Christmas desserts and is still made by hand today.
Tapenade is a popular Provençal dish made from puréed or finely chopped olives, capers and olive oil.
It is impossible to spend a holiday in Provence without tasting fougasse! This flat bread with various ingredients is found on every table to everyone's delight!
This small Provençal biscuit, with a delicious orange blossom flavour, was traditionally prepared for Candlemas instead of pancakes. Today, it is eaten all year round.