Provenance / Canons / Beverage Terroir / Provence Cote Dazur Wine Terroir Culinary Traditions
Provence Cote Dazur Wine Terroir Culinary Traditions
Beverage Terroir Canon
9 entries
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Banon: The Chestnut-Leaf Cheese
Banon is Provence’s most distinctive cheese—a small disc of goat’s milk cheese wrapped in chestnut l…
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Bouillabaisse: The Marseillais Canon
While bouillabaisse has been treated elsewhere as a technique, its position as the apex of Provençal…
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Cuisine au Rosé de Provence
Rosé de Provence—which accounts for nearly 90% of the region’s wine production and over 40% of all F…
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Cuisine des Bastides
The bastide—Provence’s quintessential country house, typically a stone farmstead set among vineyards…
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La Cuisine des Calanques
The Calanques—the dramatic limestone fjords stretching from Marseille to Cassis—have produced a dist…
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La Cuisine du Soleil: The Philosophy of Roger Vergé
Roger Vergé (1930-2015), the chef-patron of Le Moulin de Mougins from 1969 to 2003, codified what he…
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Marchés de Provence: The Market as Kitchen
The Provençal market (marché) is not merely a place to buy ingredients but the organising institutio…
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Pastis et Cuisine à l’Anis
Pastis—the anise-flavoured spirit that is Provence’s defining apéritif—extends far beyond the glass …
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Vin Cuit de Provence
Vin cuit (cooked wine) is Provence’s most ancient and enigmatic wine tradition—a dessert wine made n…