Cooking in Provence, Herbs and Olive Oil
The baked stuffed peppers served with tomatoes, cucumbers and cherries,  bread , Cotes Du Rhone,  and fruit for desert.
Apricots and cherries are
ripe in June and come to
the roadside stands around
 Gordes.

Village farmers make great
goat cheese and the melons
are perfectly ripe. You can
slice a few sections and make
a tasty dessert
Wild Herbs in Provence, Provence Cooking's Other Secret
By using herbs like thyme, savory, rosemary, bay leaf, and sage, food tastes good without the use of excess salt.
In Provence cooking, the Camargue sea salt is served at the table and not used to excess in the cooking.  
Salad greens and dates with olive oil and vinegar
Provence cooking makes the most of sheep for meat dishes and goat's cheese for salads and deserts; Sheep browse in huge flocks in the hills of Provence.
Provence Cherries from Gordes, melons from Cavallion, goat cheese and apricots from the market in Mouries.
Provence Sheep and goats, browse in huge flocks in the hills.
During your cooking Provence style you don't need to use butter, cream or dairy except goat's cheese. Many dishes can be of vegetables fresh from local farms where green houses are common.
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When Cooking in Provence you will use Herbs and Olive Oil. A Provence cooking vacation will introduce Olive Oil as one secret to cooking Provence's low-fat cuisine, the other is the absence of beef and dairy in a land that does not readily support cows.
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