Provenance · Volume III
The French Canon
One thousand and thirty-three entries
Contents
I4
IIopening
IIIopening
IV86
V943
VIopening
VIIopening
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume III · contents
French · V The Canonical Dishes
Provence
Sixty-six entries · page 1 of 2
Provençal cookery is built on olive oil, garlic, the wild aromatics of the garrigue, and the produce of a coastline and interior of uncommon richness. The section moves from the foundational condiments, aromatics, and sauces that govern the cuisine, through the canonical fish, meat, and vegetable preparations, and closes with the breads, confections, and sweets that mark the ritual calendar of the region.
Huile d’Olive de Provence AOCHerbes de Provence: The Wild AromaticsSel de CamargueCuisine Provençale: The Mediterranean Sun in a PotSauce Provençale — Garlic, Tomato, Olive, and HerbProvencePistouProvence, FranceProvençal Aioli: The Grand Aioli as PhilosophyLe Grand AïoliProvenceRouilleMarseille, FranceTapenade and Provençal PreparationsProvenceTapenade Verte aux AmandesAnchoïadeProvenceCaviar d’AubergineProvenceTomates Confites à la ProvençaleGarniture ProvençaleGarniture NiçoiseMesclun: The Original Salad MixSoupe au Pistou — Provençal Vegetable Soup with Basil PasteAigo Boulido — Provençal Garlic BrothProvenceSoupe de Poisson MarseillaiseMarseille, ProvenceBouillabaisseMarseille, ProvenceBourride — Provençal Fish Stew Bound with AïoliProvenceRougets Grillés au FenouilProvenceSardines en Escabèche à la ProvençaleProvence, LanguedocSardines Farcies à la NiçoiseNiceCalmars Farcis à la MarseillaiseMarseilleOursinado — Marseille Sea Urchin TraditionPoutargue de MartiguesLoup de Mer en Croûte de SelProvenceEstocaficada NiçoiseNiceCatigot d'Anguilles de CamargueCamargue, Bouches-du-RhônePieds et Paquets MarseillaisMarseilleRatatouilleProvence, FranceTian Provençal — Layered Vegetable Gratin of ProvenceProvenceArtichauts à la Barigoule — Provençal Braised ArtichokesProvencePetits Farcis NiçoisNicePan BagnatNicePissaladièreNiceSoccaNicePanisseMarseilleMerda de CanNiceRaviolis NiçoisNiceSalade Niçoise — Composed Niçoise SaladNiceNicoise SaladNice, ProvenceLapin à la ProvençaleProvencePoulet aux Herbes de Provence RôtiProvenceGardiane de TaureauCamargueAgneau de SisteronPoulpe à la ProvençaleProvenceDaube Provençale — Slow-Braised Beef of ProvenceEstouffade ProvençaleProvenceTordu ProvençalProvenceFougasse ProvençaleProvenceNavettes de MarseillePompe à l’HuileProvenceLes Treize Desserts de NoëlCalissons d’AixAix-en-ProvenceFruits Confits d’AptNougat de Montélimar — Provençal Honey NougatNougat Noir de ProvenceProvence
V · The Canonical Dishes · 14 of 19Next chapter → Savoy
Provence
Provençal cookery is built on olive oil, garlic, the wild aromatics of the garrigue, and the produce of a coastline and interior of uncommon richness. The section moves from the foundational condiments, aromatics, and sauces that govern the cuisine, through the canonical fish, meat, and vegetable preparations, and closes with the breads, confections, and sweets that mark the ritual calendar of the region.
66 entries · page 1 of 2
Huile d’Olive de Provence AOCHerbes de Provence: The Wild AromaticsSel de CamargueCuisine Provençale: The Mediterranean Sun in a PotSauce Provençale — Garlic, Tomato, Olive, and HerbProvencePistouProvence, FranceProvençal Aioli: The Grand Aioli as PhilosophyLe Grand AïoliProvenceRouilleMarseille, FranceTapenade and Provençal PreparationsProvenceTapenade Verte aux AmandesAnchoïadeProvenceCaviar d’AubergineProvenceTomates Confites à la ProvençaleGarniture ProvençaleGarniture NiçoiseMesclun: The Original Salad MixSoupe au Pistou — Provençal Vegetable Soup with Basil PasteAigo Boulido — Provençal Garlic BrothProvenceSoupe de Poisson MarseillaiseMarseille, ProvenceBouillabaisseMarseille, ProvenceBourride — Provençal Fish Stew Bound with AïoliProvenceRougets Grillés au FenouilProvenceSardines en Escabèche à la ProvençaleProvence, LanguedocSardines Farcies à la NiçoiseNiceCalmars Farcis à la MarseillaiseMarseilleOursinado — Marseille Sea Urchin TraditionPoutargue de MartiguesLoup de Mer en Croûte de SelProvenceEstocaficada NiçoiseNiceCatigot d'Anguilles de CamargueCamargue, Bouches-du-RhônePieds et Paquets MarseillaisMarseilleRatatouilleProvence, FranceTian Provençal — Layered Vegetable Gratin of ProvenceProvenceArtichauts à la Barigoule — Provençal Braised ArtichokesProvencePetits Farcis NiçoisNicePan BagnatNicePissaladièreNiceSoccaNicePanisseMarseilleMerda de CanNiceRaviolis NiçoisNiceSalade Niçoise — Composed Niçoise SaladNiceNicoise SaladNice, ProvenceLapin à la ProvençaleProvencePoulet aux Herbes de Provence RôtiProvenceGardiane de TaureauCamargueAgneau de SisteronPoulpe à la ProvençaleProvenceDaube Provençale — Slow-Braised Beef of ProvenceEstouffade ProvençaleProvenceTordu ProvençalProvenceFougasse ProvençaleProvenceNavettes de MarseillePompe à l’HuileProvenceLes Treize Desserts de NoëlCalissons d’AixAix-en-ProvenceFruits Confits d’AptNougat de Montélimar — Provençal Honey NougatNougat Noir de ProvenceProvence