How aioli developed
The emulsion of garlic and olive oil that we just adore, particularly in the South, is originally from the Mediterranean area. Widespread over the north coast of the Mediterranean, aioli has been well-approved for a long time from Andalucia to Sicily and of course in Provence. Traditional aioli is prepared in a mortar where garlic is crushed with olive oil (preferably!). An absolute must on a pretty sunny Provencal table, this revigorating sauce is found alongside lovely vegetables, tender snails, white fish cooked to perfection, potatoes and even freshly-caught seafood. The famous author Frédéric Mistral devoted a paper in Provencal language to it called L’Aiòli. Maybe he loved it too! Aioli is also a source of inspiration for the Chef of the starred restaurant of l’Hôtel & Spa du Castellet, a not-to-be-missed venue in the region and on whose table it is served in a gourmet, modern version. Here we unveil the Chef’s recipe with its blend of sophistication and fine gentle Provencal life, and it will have your mouth watering!