Posts tagged: Provencal Food

The village of St-Maximin-la-Ste-Baume is located in a valley a short 30-minute drive south of Aix en Provence. Vineyards surround the town and just to the south is the Massif de la Ste-Baume. The town was named after St Maximinus, who reportedly converted the residents to Christianity and where a 6th century parish church was built and named in his honour.  The church was later demolished when the basilica was constructed.

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Recipes & Travel:
Hotel Le Couvant Royal, Provencal Food, Provence Travel, St Maximin la Ste Baume, Travel in France

The small city of Martigues is located at the point where the waters of the Mediterranean Sea and the Etang de Berre meet. Sometimes referred to as the Provençale Venice, Martigues is attractive. There is a series of small canals, tiny pedestrian-only streets and attractive cafes.
Thursday is market day in Martigues, and that is where Ginger and Nutmeg met up with Ghyslaine and her husband Jacques. Aside from being a lovely couple, they run a successful company focused on top quality cooking classes. Appropriately named, La Cuisine Mèditerranéenne de Ghylaine, is focused on traditional cooking and techniques from the region.

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Recipes & Travel:
French Food, Markets in Provence, Provencal Food, Travel in France

Ginger and Nutmeg have discovered that within France, Provence is the land of abundance.  There is lots of sunshine, almost never ending wind, at times constant rain, olive groves, vineyards, orchards and endless markets.  One could be overwhelmed by the array of choices and local flavours. Nutmeg’s very practical side has decided that given the array of local choices it is best to narrow the selection and the following are her thoughts on the essentials in a Provençal kitchen:
Fleur de Sel

Literally translated as “Flower of salt”.  Fleur de Sel is the top layer of sea salt, it is hand-harvested before it sinks to the bottom of the salt pans. Traditional Fleur de sel in France is collected off the coast of Brittany, Ginger and Nutmeg are many hours from there, but the good news is there is lots also produced in Camargue (part of Provence). The salt appears to be slightly pinkish grey as some sand is collected in…

Recipes & Travel:
French Food, Provencal Food, Provencal Traditions, Travel in France

Nutmeg can hardly believe that she is actually going to put this in writing; she is almost ready for the summer silly season to be over. Totally out of character, right? For anyone who knows Nutmeg, there is no doubt that summer is her favourite season.
Summer, in a Provencal village, translates into plenty of socializing. The town fills with owners who have their holiday homes in the area, and throngs of tourists enjoying the scenery. The cafés are filled at all hours of the day with clients enjoying a morning coffee, a light lunch, or a tempting beverage and bar snack in the early evening. That is exactly the problem. Apero Hour!

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Recipes & Travel:
Provencal Food, Recipes for Olive Tapanade, Recipes with Olives, Travel in France

There is no question, France is a must visit place for foodies and market lovers.  Nutmeg, as you already know is market crazy.  She finds that there is something completely engaging about the sights and sounds of a market.  In particular, Nutmeg loves the literal buzz of the commercial activity resulting from the connection of buyers to vendors, who are in many cases the actual producers.  Southern France is a critical food production area for the country, with a slightly milder climate, the growing season is long and literally “fruitful”.

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Recipes & Travel:
Food info in France, Markets in Provence, Provencal Food, Provence Travel, Travel in France

Olive groves are found in abundance in Provence, as the climate is similar to other growing areas around the Mediterranean (Greece, Spain, Israel, Syria, Italy etc..). Records confirm that olives have been produced in several middle east countries since prehistoric times. By 2000 BC, there are references to a form of olive press and oil exports, from what is now Syria.  In ancient Greece, there are indications of the oil being used as both a food, and for grooming purposes.  The olive leaf throughout history, has symbolized abundance, glory and at times peace.  Through the ages the oil, has been considered sacred, it was used to anoint royalty, bless athletes in ancient Greece, fuel the eternal flame in the original Olympic games and even found in Tutankhamen’s tomb.
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Recipes & Travel:
Facts about Olives, French Food, Markets in Provence, Provencal Food, Provence Travel, Travel in France

Jade is a lovely pure bread black Labrador; her full registered name is Ogden’s Princess Jade. She is of hunting stock through her family linage. However, Jade was never trained as a hunting dog. The closest she came to participating in the action, was her one and only trip to Saskatchewan, duck hunting with Chili several years ago.  Jade was really keen, she did not even mind the quick airplane ride in a dog kennel.  She was happy to see the other dogs and even happier to greet their owners.  However, when the first gunshot sounded Jade quickly retreated under the trailer-home, until everyone came back from the sporting activity.  Jade had quickly decided that not only did she dislike the sound of the guns, she was not sure about swimming in cold water, lying quietly and chasing dead birds.
Needless to say, Jade has never been invited back to the annual hunt.
Jade is clearly not a Truffle Dog either. …

Recipes & Travel:
Provencal Food, Provence Travel, Travel in France, Truffle Dogs, Truffles in France

There is no doubt Ginger is much more adventurous than Nutmeg, when it comes to food.  She is not keen on foods with strange textures, that includes avocado, Jello and aspic salad.  Nutmeg is very particular about her likes and dislikes; meat is well-done, eggs hard, and peas should not be eaten.
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Recipes & Travel:
Fete de l'Oursin, Provencal Food, Provencal Traditions, Sea Urchins, Travel in France

France is known for many things; art, music, food, wine, cafés, diverse scenery etc… As a population, they are very proud of all things French, and if there is one thing that is clearly a huge part of the national culture it is the bread.  This country does not easily cater to those who might require a gluten-free regime, unless you can survive on French fries.  The bread is made fresh several times daily; every small town and village has at least one, or in some cases a few boulangeries.
Ginger of course is in heaven, since every meal promises a basket of fresh baguette or other equally good options.  Nutmeg has found you need to look a bit harder, but there are some options for “7-cereals” and multi-grain.  The Artisanal Boulangeries (fancier variety) tend to have some really decent quiche and/or tarts.  So far Nutmeg has tried quiche with tomatoes and Dijon (yum), quiche with salmon and capers, tarte…

Recipes & Travel:
Easy Appetizer Recipes, French Food, Provencal Food, Recipes for Savoury Tarts, Recipes for Tomatoes, Travel in France