Regional products from Provence and the Côte d’Azur Provence-Alpes-Côte d'Azur Tourism

In my basket of local produce there is… a lot of fruit

Thanks to its mild, hot climate, the Sud Region is a delightfully fruity territory, with among others, the famous IGP Menton lemon, one of the real stars of Provencal fruit. Take a moment to look at its fleshy rind and appreciate its tangy flavour, neither too acidic nor too bitter.

If you prefer the sort of fruit you can bite into, the Solliès fig will be ideal. Listed AOP, it is perfectly sweet and its flesh is soft and full of flavour!

Firmer, but every bit as delicious, apples from the Alpes de Haute-Durance are also a pride of the South. The IGP covers two varieties: Golden Delicious and Gala. The Golden Delicious from Haute-Durance, which also has the Label Rouge, is easily recognisable with its pinkish blush and great crunchiness. It owes its singularity to the climate of Haute-Durance, which alternates between very cool nights and very hot days.

In the Baronnies Provençales, whose territory stretches to the north of the Vaucluse and the west of the Hautes-Alpes, a fruit-growing tradition has persisted since the 19th century: the apricot! Enjoy it freshly picked, in jams or compote. The Apricot from Les Baronnies was officially recognised IGP in 2024.

Over towards the Ventoux, two other fruits have also forged themselves a solid reputation. To start with the Coteaux du Ventoux cherry is the first cherry in France to obtain an IGP! Here too, the strong thermal contrast between night and day helps to fill it with sun and give a generous fruit which will remain firm even when ripe.

And lastly, on the same territory, we have the Ventoux AOP muscat grape, with its homogeneous and packed bunches, and its delightfully sweet, bluish grapes.

… good cereals

A historic crop of the South of France, Camargue rice was recognised IGP in 2000. Renowned for its very high quality, delicate flavour and firmness when cooked, there are several different sub-varieties: whole brown, black or red rice, round or long white rice, naturally flavoured rice, special risotto rice and parboiled rice. There’s plenty of choice… and that’s why it’s worth visiting the Camargue rice producers: you can get advice from them directly!

Less known than rice, small spelt wheat is well worth trying. Grown for over 9000 years in Provence, it now has the Haute-Provence small spelt wheat IGP. The ancestor of the local farming heritage is known for its digestive properties and its low gluten content which makes it the perfect ally for those who have gluten intolerance. Thanks to its excellent nutritional qualities and its subtle hazelnut flavour, it’s known as the caviar of cereals”. No less!

… cheese delights

Each region has its own cheeses. In Provence, three AOPs stand out: Banon, Picodon and Brousse de Rove.

As its name indicates, Banon comes from the town with the same name. It’s a goat’s cheese which is easily recognisable with its wrapping of chestnut leaves, tied up with strands of raphia. It has character, but not too much, and it is melting and creamy at the heart.

Picodon is smaller but also a goat’s cheese whose name means “sharp little cheese” in Provençal. You can find it in various stages of maturation: “jeune” (young) for a fresh taste, “semi-affiné” (semi-matured), for a more intense goat’s cheese flavour without being too strong and a dry, firm texture, and lastly “affiné lavé” (matured washed) for an even more powerful flavour!

As for Brousse de Rove, this is more a fresh, mild goat’s cheese, with a light, melting texture. Nicknamed “le fromage des Marseillais”, it is made by adding white wine vinegar to the goat’s milk which is then heated to 90ºC. You’ll generally find it in plastic cones, which make it easier to eat!

… local meat

Sisteron lamb is from herds which are extensively and pastorally bred, particularly across the large natural areas of Haute-Provence. It’s a real must which has both an IGP and a Label Rouge. The lamb must be born of ewes from rustic local races such as the Mérinos d’Arles, the Mourérous or the Préalpes du Sud. It is famous for its clear, very tender and tasty meat.

In a very different style, the Camargue bull also stands out as a reference for local meat. Even though they have had an AOP for many years, Camargue bulls have lived freely in these natural areas for centuries. Always bred in the respect of Camargue traditions, it is part of the rich local biodiversity very tasty and particularly tender. with relatively fat-free meat, Some manadiers – the breeders of bulls in freedom, even offer a tour of the manade (bull farm)!

… olives and olive oil, naturally

In the Sud region, there’s no lack of olive oil. Or rather, we can’t do without it. There are so many different kinds, it’s difficult to make head or tail of them. To help you, here are the main AOPs: olive oil from Nice, olive oil from the Vallée des Baux-de-Provence, olive oil from Provence, olive oil from Haute-Provence and olive oil from Aix-en-Provence. Get it?

It isn’t that easy to choose. That’s why the best way to get to know them is to taste them! Because of course, each one has its own specific ….. For example, olive oil from Haute-Provence is particularly fruity and its dominant aromas are artichoke and cooked pears, while olive oil from Nice has almond as its main aromas and raw artichoke, broom flowers, lemony notes, hay or even pastry for the secondary ones!

In Nice, like in Les Baux-de-Provence, the olives themselves have an AOP. Olives from Nice are small, with a fine, crunchy flesh and a strong fruity taste. Olives from Nice paste, also AOP, is full of flavour and is characterised by aromas of candied fruit, dried fruits and even the smell of old wine. In the valley of Les Baux-de-Provence, there are unflavoured black olives, and with aromas of truffle, bolet mushroom or gingerbread, from bruised oilves flavoured with wild fennel which leaves a subtle aniseed taste in the mouth after tasting.

… and also honey and a few plants

Some of the flowers and plants of the Sud are also among the most emblematic local products in the region. Starting with Herbes de Provence, of course, which have a Label Rouge and generously perfume dishes with the four main plants which compose them: savoury, rosemary, oregano and thyme.

On the subject of time, there’s an IGP which has been allocated precisely to Thyme from Provence. Its other name is “farigoule” and it grows in the garrigue of Provence. The terroir and the mild, dry climate allow thyme to develop its strong aromas.

Another symbol of Provence, lavender is partly grown for Haute-Provence essential oil of lavender and its AOP is over 40 years old. It is obtained from fine lavender which has an incomparable aromatic strength.

The diversity of plants in the Sud region is also great for bees, and also for us! Today, there is an IGP for honey from Provence and, more specifically, lavender honey and multiflower honey both have the Label Rouge. If you’re not sure which one to choose, just ask the producers for a little tasting!

… and last but not least, good wine !

The Sud is full of vineyards and good wines. There are the wines from Provence, with the Coteaux d’Aix-en-Provence, Côtes de Provence, and Coteaux Varois … and also wines from the Côtes du Rhône and Vallées du Rhône with all the Côtes du Rhône, of course, and Ventoux, Luberon, Rasteau, Beaumes-de-Venise… and Bandol, Les Baux-de-Provence, Bellet…there’s a long list! Some of them have an AOP or an AOC, and all have very precise characteristics due to the variety of the region’s terroirs. Depending on where your outings in Provence take you, knock on the door of the estates to try the regional wines directly from the winegrowers. And when you listen to their précisions, the wine reveals all its flavours and the aromatic subtleties become more obvious. Remember to drink carefully, and always with moderation !