When visiting Marseilles in France, spending time in Provence is a gastronomic delight. Provençal cuisine has a touch of Mediterranean, producing flavourful dishes using seasonal and fresh vegetable, along with a mixture of delicious spices and herbs.
When choosing a Cooking Class in Provence, there are some Provençal dishes you can master in the comfort of your own home with our private cooking classes. Some of the top favourites to master includes:
Bouillabaisse
This is probably the most famous Provençal foods, a delicious seafood stew with humble origins. It can be dated back to a staple food for fishermen in Marseilles and was prepared using the left over pieces of fish from their daily catch.
This is a combination broth with fresh seafood, including monkfish, white scorpion fish, spider crabs, red mullet, John Dorys and more. It usually comprises of at least four seafood’s, simmered with vegetables, white wine, herbs and spices.
Ratatouille
Shown in the image above, Ratatouille is a popular Provençal dish, also famous for the Disney film of the same name. This vegan dish is made using fresh vegetables including bell peppers, zucchini, onions, garlic, and tomatoes. It can be enjoyed on its own or as a side with grilled meats.
Soupe au Pistou
This fragrant vegetable soup is popular in Provence, adding pesto-like pasta to add additional flavour. Some people may also add cheese. It is a tasty and delicious soup, that can be enjoyed during summer thanks to the seasonal fresh vegetables available.
Lapin a la Provençal
A fragrant and colourful rabbit stew that combines all the flavours of Southern France. It offers juicy and tender meat, cooked I the oven, along with late-spring vegetables such s black olives, tomatoes, and lemon. What sets it apart in Provence is that it is made with a mix of local herbs and dry white wine.
Aioli
This thick garlic sauce, similar to mayonnaise, is made using simple ingredients offering a rich taste. Often used as a dipping sauce served with seafood dishes. It is a favourite at Provence parties and feasts.
Daube Provençal
A tender and hearty beef stew that can be dated back to the nineteenth century working class. It is beef that is marinated in red wine overnight and then slow-cooked with vegetables. In Provence, this dish has a secret ingredient, dried orange peels that offer a burst of flavour.
Agneau de Provence
Slow-cooked lamb in a heavy casserole, cooked in the oven. This is usually served at gatherings and dinner parties, enjoyed with roast potatoes, salad greens, or pan fried beans in garlic. Our tip is to try this casserole with a glass of red wine.
Tapenade
Tapenade is a black olive spread made with capers, anchovies, garlic, and a mix of Provençal herbs. It is often served during aperitifs, eaten on a slice of baguette. It has a salty flavour, working wonderful with seafood.
Calissons
We had to add a little dessert into the mix. Calissons are sweet biscuits from Aix-en-Provence. They are made from candied melons, almonds, and oranges, soaked in a syrup. They are oval in shape with colourful sweet icing.
Conclusion
Whether you are on holiday in Provence or you live in the area and want to improve your local cooking skills, Cooking Classes in Provence is here to help. Maybe you have tried a dish at a Provençal restaurant and now want to be able to make it at home. We offer private chef cooking classes, helping you perfect the most popular Provençal dishes. Contact us today to find out more.
