The French are known for many things - your great sense of style, his worldly attitude in life and of course, its great appetite for food. French cuisine is one of the best gastronomic delights in the world. It is not surprising to know that French restaurants are among the most in demand among Diners, especially for special occasions.
However, French food is not limited to the usual baguettes and casseroles. French cuisine has much more to offer for those who like to eat. The South of France is probably the most popular of the region in the country when it comes to food offerings. Thanks to the abundance of fresh produce, due to the good weather, the South of France, particularly in the region of Provence, enjoy different cuisine. If you are staying in a nice hotel, hotel orange or an avignon hotel will surely many choices for fantastic meals.
Bouillabaisse in Marseille
Marseille is known not only for its great culture and people, but also for their food, particularly the bouillabaisse. This soup or stew is a traditional dish that has become a staple of recipes most Provencal. It contains at least three kinds of fish that can be found locally. Varieties found in a single serving of bouillabaisse include burbot, gallo, red Scorpion fish, conger eel, Bejel and stained weaver. The preparation and the portion of this dish is very specific. You have the fish mixed with hot sauce called rouille stock make bread or croutons. The fish is mixed in olive oil in another skillet or plate and then added with rouille more. Fish dishes, such as of the stew is usually presents with white wine, but in Provence, also serve with rosé wines, which is a specialty of the region. The cultivation and harvesting of rosé wines are another great aspect of gastronomy in Marseille.
Other specialties in Provence
Other cities in Provence also have their own specialties, as Marseille have the bouillabaisse. Desserts and lemon dishes are the speciality at the town of Menton, which is famous for its lemons. Every year there is a festival in the city in celebration of the fruit itself. Nice, a famous region of the French Riviera, has the Salade Niçoise as their specialty. The name of the dish in itself, which translates into "nice salad", is sufficient proof of the Association.
If you happen to let go of Aix en Provence, be sure to have some of their d ' Aix Calissons, sweet petal-shaped pieces and consists of icing, and pasta. Pasta is made by mixing ground almonds and candied fruits.
In the most Provencal recipes, you'll realize that his specialties are based on ingredients that are native to the region. A lot of dishes in Provence have amounts fair of olive and garlic, which are abundant in the region. A good example is the sauce of aioli, that consists of eggs, garlic and olive oil. The sauce is usually served with boiled eggs, boiled fish and boiled vegetables. Tapenade, another popular Provencal dish, is made of finely chopped and mixed with anchovies, capers and oil olives. Tapenade is mainly used as a condiment or spread.
Other specialties there is more that you can find in Provence and other parts of the South of France. Don't forget to try most of them if you are taking a vacation in the region for a great dining experience.
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