The essence of Provençal cuisine

At its heart, Provençal cuisine is rooted in generosity, seasonality, and simplicity. Think heirloom vegetables still warm from the morning market, seafood just lifted from the Mediterranean, and rustic tarts perfumed with wild herbs.

The cuisine is a delicate dance between land and sea: garlic and anchovies, figs and goat cheese, lavender honey and hand-pressed olive oil—each bite echoing the region’s terroir. It’s no wonder chefs like Ottolenghi have long drawn inspiration from these honest, ingredient-led dishes.

Signature flavors include:

• Olive oil from the Alpilles
• Herbes de Provence: thyme, rosemary, oregano, marjoram
• Tapenade made with black olives and capers
• Citrus and lavender in both savory and sweet creations

 

Bouillabaisse & Beyond: Iconic Dishes of the Region

Few dishes capture the soul of Provence like bouillabaisse. Born in Marseille as a humble fishermen’s stew, today it's a refined yet hearty ritual—a saffron-scented broth brimming with rockfish, monkfish, shellfish, and crustaceans. Traditionally served with rouille (a garlicky, saffron-infused mayonnaise) and toasted bread, it’s the kind of dish best enjoyed with sea views and a crisp glass of Bandol rosé.

Equally emblematic is ratatouille—not the animated kind, but the slow-cooked Provençal original. Layers of eggplant, courgette, bell pepper, and ripe tomato, all gently stewed with olive oil and thyme. It’s a celebration of the sun-kissed bounty of the Provençal garden, equally delicious warm or at room temperature on a shaded terrace.

 

Salade Niçoise: A Study in Balance

Forget the supermarket interpretations; the authentic salade Niçoise is a vibrant, rustic dish where every ingredient earns its place. Traditionally made without cooked potatoes or green beans, this salad marries the brininess of anchovies and olives with the freshness of raw vegetables, hard-boiled eggs, and flaky tuna ventresca. A drizzle of green, grassy olive oil finishes the plate.

Looking for the perfect lunch after a morning exploring a Provençal market? This is it. Pair it with a chilled bottle of white Cassis and you're living like a local.

 

Sweet Simplicity: Tarte Tropézienne & Other Treats

Provence also knows how to sweeten the deal. The tarte Tropézienne, created by a Polish baker in Saint-Tropez and made iconic by Brigitte Bardot, is a dreamy combination of brioche and silky vanilla cream—a French take on comfort food with Riviera flair.

Other favorites include:

• Calissons d’Aix: diamond-shaped marzipan candies with candied melon
• Navettes de Marseille: boat-shaped orange blossom biscuits
• Lavender-infused honey and almond cakes

These treats pair beautifully with an espresso or a glass of Muscat de Beaumes-de-Venise, best enjoyed slowly as the cicadas sing.

 

Cooking like a local: A Provençal pantry

Whether you’re staying in a countryside mas or a restored townhome with a chef’s kitchen, stocking your pantry Provençal-style is the first step to cooking like a local. We recommend:

• A bottle of green olive oil (try one from Les Baux-de-Provence)
• Sea salt from Camargue
• Jars of tapenade, anchoïade, and confit tomatoes
• A good rosé or white from Cassis or Bandol
• Seasonal produce from the local marché

Need inspiration? Pick up La Table en Provence, Provence: The Cookbook by Caroline Rimbert Craig, or browse Ottolenghi’s Mediterranean-inspired recipes—many of which read like love letters to Provence.

 

La Cuisine du Soleil: more than food

Provençal cuisine isn’t fussy—it’s food that nourishes the body and soul. It invites you to slow down, gather, and savor the moment. Whether you're sipping pastis at golden hour or preparing a family-style meal in your holiday home, this is la cuisine du soleil—food of the sun, made to be shared, savored, and remembered.

 

Craving a taste of Provence for yourself? Discover our holiday homes and boutique hotels in the South of France, where cooking and dining are just as important as the view.