1 – Provencal specialities
The idea: Provencal herbs, almonds, fruit (including the famous Cavaillon melon) and vegetables, aromatic honey, black truffles, fish, shellfish and seafood. Not forgetting Sisteron lamb, bull meat and Camargue rice. And of course olives, which, when crushed and cold-pressed, give birth to an oil which has had a Protected Designation of Origin since 2020. Rich and varied, the Provencal terroir has inspired many savoury specialities: bouillabaisse, pieds et paquets, daube, la soupe au pistou, aïoli, anchoïade… And dozens of sweet delicacies, candied fruit, navettes, calissons and nougat.
A « turnkey » phrase to get the conversation going:
« Do you know where the tradition of the 13 desserts comes from? They represent the Last Supper, Christ and the 12 apostles. The dried fruit represents the four mendicant orders who took a vow of poverty: dried figs for the Franciscans, raisins for the Dominicans, almonds for the Carmelites and walnuts or hazelnuts for the Augustinians. And on the subject of desserts, I’m planning to go to Aix-en-Provence to buy some calissons. What about you? »
