Provence...Perfectly, Chapel Hill, North Carolina

The food and wine of Provence

The cuisine of Provence is influenced by its climate, geography, and proximity to neighboring cultural influences, including those of other Mediterranean countries. Unlike in other regions of France, which rely heavily on cream and butter, Provençal cooking uses olive oil and relies more on fresh vegetables, herbs, and seafood, than most other parts of France. Although the Greek influences are evident, Provence’s gastronomy bears more relation to that of its neighbor, Italy: tomatoes, garlic, herbs, eggplant, artichokes, and almonds are widely used. Provence, and particularly Marseille, is famous for bouillabaisse; a classic seafood stew made with an assortment of fish and shellfish, tomatoes, garlic, saffron, herbs, wine and olive oil. Another famous food is tapenade, a mixture of ground olives, anchovies, capers, olive oil and lemon juice. In the colder months daubes (stews) are produced from various meats and wild game. “Herbes de Provence” is an assortment of herbs containing a combination of thyme, sage, rosemary, basil, lavender, savory, fennel seed, marjoram, tarragon, oregano, and bay leaf. Provence is not as famous for wine as other areas of France. Cotes de Provence is the largest wine appellation and produces reds and whites of varying quality. The star of the area is Chateauneuf-du-Pape, a southern Rhone appellation on the border o Provence and Languedoc, and close to where we will be staying. Red Chateauneuf-du-Pape is made primarily from the Grenache grape but with others mixed in. It is a rich, full bodied, and spicy wine that lends itself well to heartier fare.
Breakfast: Our morning meal will consist of croissants (plain and chocolate), pastries, and baguettes, fresh from the local boulangerie (bread shop), accompanied by local butter, jams, and fresh fruit like strawberries and melons. There will be eggs and sausages for those that would like them. To drink there will, of course, be coffee, plus an assortment of teas, herbal teas, and hot chocolate.
	Lunch: Most days we will eat out for lunch, at some of the many little bistros and restaurants scattered throughout Provence in the villages and towns we will visit. Most of the time we won't plan these in advance, but will eat at places we like the look of. This will give us ample opportunity to sample all the specialties of Provence, and of course to try some of the local wine if you wish (it is quite usual to drink wine at lunchtime in France).
Dinner: We will eat out at restaurants for the first three nights (on the coast). Once we are in the farmhouse, we will have a late communal dinner at the house on our first and last nights there, using super-fresh ingredients from local markets. Our meals will be accompanied by local wines. The other 5 nights (at the farmhouse) you are free to eat out in one of the local villages, or stay home, relax, and cook for yourself in the well-equipped modern kitchen. Please note that vegetarians can eat very well in France. We don't specifically cater for vegans, and choices for vegan diners when eating out can be limited or even non-existent, so if you are vegan you should be prepared to supplement meals with your own food.