A Taste of Provence

Jones, Wilbert
May 2007
Prepared Foods;May2007, Vol. 176 Issue 5, p41
Trade Publication
The article features Provence, a region in southwestern France known for its cooking techniques and signature dishes. Unlike most French cuisine, the region rarely uses dairy but instead uses many fruits, vegetables and herbs. Known for its hardy style of cooking, some of its famous cuisine includes Bouillabaisse, pissaladiere and lavender ice cream. Ingredients that define this region are ratatouille, herbs de Provence, pistou and salade nicoise, all of which are described in the article.


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