17 Recipes from Provence (France)
When it comes to French cooking, the Provence region is widely considered the best place to live if you are a foodie. Now, we can’t all move to the south of France, but we can bring a bit of it to us. With a few traditional recipes from Provence that is!
Featuring plenty of olive oil, garlic, and aromatic herbs from the classic French pantry, the cuisine from this part of the world is traced back to the ancient civilisations all along the Mediterranean.
Over the centuries, this area has seen a strong presence of the Greeks, the Romans and the Maghreb from North Africa influencing today’s provençale french cuisine.
And let’s not forget about the wine. While the Côtes du Rhône and Côtes de Provence are not the most prestigious of the French wine regions, there is some good wine coming from this area.
My husband’s family is from Provence so I’ve been lucky enough to spend a lot of time there tasting, testing, and noting my favorites. Bon appétit!
Appetizers and starters
The best appetizers and starters from Provence, that are quick and easy to make.
Melon au porto
A lovely ripe melon direct from the farmers’ market, topped off with a decadent porto, the perfect starter for a hot and sunny day in Prove
It may look complicated to make, but with no cooking involved, you will be able to whip up this classic French appetizer in a snap. Get the Melon au Porto recipe here.
Apéritif: Kir or Porto
Provençale tomatoes
Tangy sweet tomatoes, sprinkled with oil and crispy breadcrumbs, it doesn’t get more exquisite than this.
Provencal Tomatoes, or tomates à la provençale in French, is a typical French summer starter in the Provence region of France. If you don’t want to go through the trouble of cooking the tomatoes, go for a tomato tartare or tomato bruschetta instead. You can get the Provençale Tomatoes recipe here.
Apéritif: Kir
Socca niçoise
A staple in Provence and the South of France, this easy appetizer is a type flatbread made with chickpea flour.
Originating in Nice, socca is quite easy to make, a bit of olive oil, salt and pepper, and of course chickpea flour and you are good to go. Get the Socca recipe here.
Apéritif: Pastis
Coquilles St. Jacques (gluten-free)
Coquilles St Jacques (scallops in English) is named after the pilgrims of Saint Jacques de Compostela who crisscrossed France and Spain with the seashells around their neck.
Light and delicate, they can be served in a tart pesto sauce, or drenched with crème fraiche and breadcrumbs. A vous l’honneur!
Apéritif: Champagne
Courgettes farcie à la brousse (stuffed zucchini)
Stuffed zucchini boats with cheese, otherwise known as Courgette farcie à la brousse in French, are the perfect side dish to any meal. They’re low in calories, with a good helping of vegetables for the pickiest eater.
You can make them with French brousse cheese which comes from Provence, or its Italian cousin, ricotta. Get the courgette farcie à la brousse recipe here.
Accompaniments: In France, courgette farcie a la brousse (aka stuffed zucchini boats) are usually served as a vegetable side dish along with some oven-baked chicken or rôti de boeuf (beef).
For a lighter meal, you can also serve it with a salad and some baguette, or rice to make a meal out of it.
Drinks: Light white wine like a Languedoc Blanc or Côte du Rhône Blanc.
Panisse
Another appetizer similar to the socca is panisse, which is also perfect as finger food for an apéro or happy hour.
Originating in Nice (or Marseille), panisse is one of those finger foods that everyone loves. Dairy-free and gluten free, it is also made with chickpea flour and can be baked or fried. You can get the panisse recipe here.
Apéritif: Pastis
Provencal salad with olives and feta
One lovely dish that exemplifies this cuisine is the Provencal salad, a delectable combination of olives, cherry tomatoes, and feta cheese.
Black olives and olive oil are a staple of provencal cuisine, and for good reason. They add a salty and rich flavor that are offset by sweet and tangy cherry tomatoes that also add a burst of color.
Melded together with feta cheese and a red wine vinaigrette, it is a wonderful salad that you can serve with any dish. You can get the recipe for provencal salad here.
Apéritif: Kir or Rosé wine
Main dishes and salads
Traditional Main Dishes and Salads from Provence, adapted for modern times.
Chicken provençale in Instant Pot
The Chicken Provencal brings together the traditional ingredients from Provence, in the South of France.
With its distinctive with its use of local ingredients of herbs, tomatoes, and olives, this French chicken stew will remind you of summer. Get the Chicken provençale recipe here.
Side Dish: Tagliatelle pasta, mashed potatoes, rice or baguette.
Wine: Côtes du Rhône red.
Salade niçoise
The salad nicoise is one of those recipes that even French chefs can’t agree on. Green beans and potatoes? Tuna or anchovies? And mayonnaise!?
Get the traditional salad niçoise recipe from Nice and see what the controversy is all about.
Side Dish: Baguette or cold roti de porc (pork roast) and potatoes.
Wine: Regional rosés from Côtes du Rhône or Côte de Provence.
Bouillabaisse adapted for the Instant Pot
Bouillabaisse is a traditional stew originating from the port city of Marseille. It was originally a stew made by fishermen, using the bony rockfish from the bottom of their fishing nets, which they were unable to sell to restaurants or fish markets.
These days this delicate fish stew is considered haute cuisine. Adapted for the instant pot, we use whitefish and shell fish to remake this recipe for modern times. Get the Bouillabaisse recipe here.
Side Dish: Country bread or baguette
Wine: Côtes de Provence rosé
Ratatouille (baked or in Instant Pot)
Ratatouille is a vegetable stew from Nice, Provence in the South of France.
It usually features an assortment of local vegetables, such as eggplant, zucchini, peppers, and tomatoes. Get the ratatouille recipe here.
You can also try a variation of the ratatouille called the Bohemian Aubergine, which is a touch sweeter and tangier.
Paired with: Ratatouille is usually served with baguette or steamed rice as a main dish. But you can also serve it as a side dish with a lamb roast, baked chicken or chipolata sausages.
Wine: Côtes de Provence or Vin de Corse.
Sauteed calamari with garlic and parlsey
With a touch of olive oil and garlic, the Mediterranean influence of this popular dish is immediately apparent.
Known in French as “Encornet à l’ail et au persil“, sauteed calamari with garlic and parsley is one of those classic French recipes that has been around for generations. Get the recipe for sautéed calamari here.
Wine: Chablis from Bourgogne or Côtes de Provence rosé
Sauces
Easy homemade sauces to accompany your meal.
Provençale aioli
For those garlic-lovers, an aioli sauce recipe from Provence in the south of France, is just what you need. Get the recipe for aioli and a lighter greek yogurt aioli here.
Paired with: Steamed codfish and fresh vegetables.
Wine: Côtes de Provence or Bandol Blanc.
Pistou sauce
Similar to the Italian pesto, the French pistou sauce from Provence is made from basil, olive oil and garlic. The recipe is a bit different however, though the Mediterranean influence is clear. Get the pistou recipe here.
Paired with: Dishes like pastas, baked chicken, or with a side of steak
Wine: Light dry white wine from the Loire or a pinot gris from Alsace.
Spicy rouille sauce
Sometimes called the French version of hot sauce, the rouille is a fast, no-cook sauce that adds serious flavor to everything from meat and vegetables, to sandwiches and seafood. Get the Rouille recipe here.
Paired with: Usually served with bouillabaisse, but you can also serve it as a sauce to accompany meat, grilled fish, or potatoes. As a sauce, it can be served with any apéro finger foods from french fries and charcuterie, to escargot.
Wine: A light rosé from Côtes de Provence.
Tomato provençale sauce
Get the tomato sauce recipe with that traditional Provençale touch of garlic, herbs, and olive oil. You can also try a type of French salsa called sauce vierge.
Paired with: From pasta to a pizza, or topping off an omelette, baked chicken or fish, you can use this sauce on just about anything.
Wine: Côtes de Provence or a light Côtes du Rhône Red.
Desserts
Light and tasty french desserts for that summer style in Provence.
Strawberry mousse
From the French word mousse, meaning light and frothy, this easy strawberry mousse recipe is a dessert that will appeal to the young and old alike. Get the Strawberry Mousse Recipe here.