Provencal

We all know full well about the existence of such an American style as country. Cowboys, westerns, Wild West saloons and country music, here are the indispensable trappings of American country style.

Sophisticated France also has its own rustic style, which is associated with endless lavender fields, white, vintage details and, of course, with recipes for Provence cuisine.

The Provence style, as well as the Provence cuisine, are named after the area in southeastern France. The Provence area is well known to all global foodies. It is here that you can be offered true masterpieces of French cuisine, which will be prepared according to ancient recipes of Provence cuisine.

Due to the excellent climatic conditions of the territories of Provence, which are located between the alpine mountains and the Azure coast, the dishes of Provence cuisine often use olive oil and many spicy herbs.

Provence herbs are world famous in world cooking. Mediterranean cuisine has left its mark on the recipes of Provence cuisine, it is worth citing only one Bouillabaisse dish as an example to understand how these culinary traditions are similar to each other.

Bouillabaisse refers to the ancestral dishes of Provence that began to be prepared in the port French city of Marseille. This is a fish soup, which requires at least five types of fish to cook. Usually Bouillabaisse soup is made from sea eel, sunflower, sea ruffle and sea rooster, merlane and monkfish.

Another equally popular Provence soup is Pistou soup. This is a vegetable soup (carrots, zucchini, potatoes, tomatoes and beans), based on broth with the addition of the obligatory ingredients of olive basil oil. Vegetable dishes are characteristic of Provence cuisine.

What is only the world famous Ratatouille. This Provence dish is made from a mixture of vegetables such as eggplant, zucchini, peppers and tomatoes. Vegetables for Ratatuya are stewed with olive oil, garlic and proval herbs. The people of Provence serve Ratatouille as a side dish for meats or fish.

There is such a thing as classic Provence cuisine. For example, Provence sauces, without which more than one meat or fish dish cannot do. Aioli sauce is served with fish or vegetables. The base of the sauce is mayonnaise, necessarily olive, with the addition of finely chopped garlic.

Provence salad dressing Anchoyad. The main ingredient of the dressing is anchovies, from which puree is made and mixed with garlic and olive oil. The dishes of Provence cuisine often use olive oil or the olives themselves.

The black olives are ground to a puree consistency and anchovies and capers are added. Such pasta is called Tapenad. It is perfectly combined with French bread. Residents of Provence love to feast on sweets, and they approach desserts masterfully as true culinary masterpieces.

As well as the usual confectionery (candy, chocolate, marmalade) and pastries (doughnuts, buns, cookies) you can buy everywhere, Provence is famous for its open pies with berry and fruit toppings. The most important tradition of Provence cuisine is 13 Christmas desserts.

For Europeans, the main holiday is Christmas, which is celebrated on December 25th. At Christmas, it is customary to arrange family dinners and dinners. So a pleasant conclusion to any Christmas dinner can be delicious homemade desserts. Provence desserts 13 is no coincidence.

The inhabitants of Provence, preparing such a dessert, pay tribute to Christ and his apostles. By tradition, desserts will have a special variety: dried fruits, chocolate, nuts and nougat, milk galettes, tortillas and even donuts. Sweet Christmas tale, what could be better?