Mediterranean cuisine is the food from the lands around the Mediterranean Sea and its

preparation. This geographical area broadly follows the distribution of the olive tree, which
provides one of the most distinctive features of the region's cooking, olive oil. Although this
region spans a wide variety of cultures with distinct cuisines, the historical connections of the
region, as well as the impact of the Mediterranean Sea on the region's climate and economy,
mean that there are common elements in these cuisines, which include Italian, Levantine
(Syria; Lebanon; Israel; Jordon and Parts of Iraq), Maghreb (Algeria; Morocco; Tunisia;
Libya), Ottoman (Turkey), Provenal (French), and Spanish cuisines.
1. Provencal Cuisine
Provence is a geographical region and historical province of southeastern France, which
extends from the left bank of the lower Rhne River to the west to the Italian border to the east,
and is bordered by the Mediterranean Sea to the south. The Provence region includes the
Rhne and Durance valleyshighly fertile agricultural areas which are considered to be the
garden of France. The fresh and flavorsome cuisine traditionally eaten in this region more
resembles Italian, Greek and Spanish cuisine than typical French cusine.
Commonly enjoyed vegetables include tomatoes, eggplant (aubergine), bell peppers, garlic,
onions,
lettuce,
carrots,
fennel,
potatoes,
mushrooms,
cabbage,
zucchini
(courgettes), artichokes and asparagus.
These vegetables are traditionally added to bakes and soups or appetizing stews such
as ratatouille1, or eaten raw in salads (such as the mouthwatering salad Nioise2) and as
crudits3.
Fruit is traditionally eaten as a snack and dessert. Cherries, grapes, melons, berries, figs, dates,
lemons, oranges, pears and apples are some of the most popular varieties.
Wheat is the most commonly eaten grain food in Provence and is used to make a wide variety
of breads including crusty baguettes and whole grain loaves. A popular Provenal sandwich is
1 Ratatouille is a hearty mixture of tomatoes, onions, zucchini, eggplant, and red and green bell peppers
that is cooked with olive oil, thyme and garlic to create a sweet and chunky Provenal vegetable stew.

2 A mouthwatering and vividly colored salad from the Provence region of southern France which
includes chunks of tender tuna, green beans, tomatoes, hard-boiled eggs, potato, lettuce and
olives coated with a flavorful olive oil, Dijon mustard and white wine vinegar dressing.
3 Crudits are traditional French appetizers consisting of sliced or whole raw vegetables which
are sometimes dipped in vinaigrette or other dipping sauce. Crudits often
include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower,
fennel, and asparagus spears; sometimes olives, depending on local custom.
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the pan bagnat4 which is bread filled with tuna, tomatoes, olives, peppers and steeped in an
olive oil dressing. Wheat flour is also used to make the base of the Provenal pizza known
as pissaladiere5.
Beans are enjoyed in a wide variety of dishes including stews, bakes and soupssuch
as soupe au pistou6, a bean and vegetable soup infused with basil. Green beans are enjoyed in
hot dishes or are cooked and cooled and added to salads. The most commonly enjoyed lentil is
the Puy lentil, which is a small, slightly peppery lentil that retains its shape when cooked.
Olives and olive oil
Provence, like other regions of the Mediterranean, has a sun-blessed climate that makes it ideal
for olive growing. And like their Italian neighbors to the east, the people of Provence rely heavily
on olivesfor food and as oil.
Olive oil is used for sauting foods, and is added to sauces, dressings, dips and marinades.
Whole olives are scattered into hot dishes and salads, or are eaten as a snack. Olives are also
an essential ingredient in tapenade, a luscious Provenal paste made with olives, olive oil,
anchovies, capers and garlic which is typically spread on bread or served with grilled fish or
chicken.
Fish and shellfish
Provence borders the Mediterranean Sea, and fish and shellfish are eaten in abundance.
Commonly enjoyed fish and shellfish include, tuna, sea bass, anchovies, red snapper, red
mullet, monkfish, shrimp, crab, mussels, scallops and oysters.
Popular fish and shellfish dishes include bouillabaisse (a robust stew made with tomatoes,
saffron and several varieties of fish and shellfish, which is typically eaten with toasted bread
slices and a flavorsome garlic-chili mayonnaise called rouille), salad Nioise (a vegetable, tuna
and anchovy salad) and fruits de mer (a plate of fresh seafood accompanied with lemon
wedges for drizzling).

4 Literally meaning "bathed bread," this sandwich, which originates from the Provence region of
southern France, makes great picnic fare and can be made up the night before to allow the
flavors to mingle.
5 A pissaladiere is the Provenal equivalent of an Italian pizza. The sweetness of the
caramelized onions on the pissaladiere is balanced with the saltiness of the anchovies.
6 A thick, rich Provenal vegetable and bean soup infused with fresh basil. This soup is a meal
in itself served with crusty bread.
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Meat, cheese, poultry and eggs

Meat has traditionally been eaten sparingly throughout Provence. When meat is eaten, it's
typically sheep or beef, and served in small amounts to add flavor and texture to food.
Cheese is enjoyed regularlyusually slightly tart chvre (goat) cheese. Goat cheese can range
in texture from soft and creamy to dry and semi-firm.
Chicken is a popular addition to stews and bakes, and eggs are enjoyed in omelets (such as the
Provenal omelet called a crespus which usually contains vegetables like tomatoes, zucchini
and mushrooms) or hard boiled and added to hot dishes or salads.
Seasonings
Fresh and dried herbs are used extensively in Provenal cooking. A popular Provenal dried
herb blend is called Herbes de Provence, and typically contains thyme, marjoram, savory,
rosemary, sage and basil. These herbs, and others such as parsley, are used together or
separately in a wide variety of dishes including stews, bakes, soups and saladsor are simply
rubbed over fish, chicken or meat before grilling.
Other commonly used seasonings include saffron, anchoade (anchovy paste), aoli (garlic
mayonnaise), capers, rouille (chili and garlic mayonnaise), tapenade, wine vinegar and lemon
juice.
Important Provenal attractions at a glance:
1. Bouillabaisse: King of regional dishes, bouillabaisse is the signature dish of Marseille. For
locals, its appeal lies as much in the flavour as in the ceremonial of serving and eating it:
first the broth, then the fish flesh, and copious quantities of croutons and rouille (a spicy,
saffron garnish) throughout. It requires a minimum of four types of fresh fish (there is no
consensus on a definitive list) cooked in a rockfish stock with onions, tomatoes, garlic,
saffron and herbs.
2. Pastis: No single drink says Provence-Cte dAzur more than Pastis, an aniseed-flavored
liqueur. Invented in Marseille in 1932 by industrialist Paul Ricard, it is amber-colored in the
bottle but turns milky-white when water is added. A classic aperitif, it is especially popular
pre-lunch.
3. Daube: Traditionally a poor mans dish, this Provenal beef stew remains a favourite on
southern tables, especially in winter. Beef is slowly braised in red wine, vegetables, garlic
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and herbs and served with polenta or gnocchi. A popular derivative in Nice is raviolis la
Daube, where ravioli are stuffed with the cooked beef and served in the Daube sauce.
4.

Tapenade: No aperitif in Provence-Cte dAzur is complete without tapenade, an olive dip

made of black olives, capers, anchovies, garlic and olive oil and served with croutons.
Numerous variations exist, featuring green olives or sun-dried tomatoes.

5. Nougat:

Generations of Provenaux have reveled in the wonderful chewiness of

white nougat (a confectionary made with sugar/honey, roasted almonds and egg whites)
and the incomparable crunch of nougatine (also called nougat noir, which doesnt contain
eggs). Traditionally a Christmas treat, it is sold year-round nowadays.

6. Omelette aux truffles: The area around Carpentras in Provence is famed for its black
diamonds (truffles), in season from November to March. The fungi is used in numerous
guises infused in olive oil, shaved on pasta dishes or salads but it is eggs that best
complement its pungent aroma. A staple of gastronomic restaurants over the winter months
is truffle omelette (also sometimes called brouillade).
7. Ratatouille: Ratatouille is a vegetable casserole consisting of tomatoes, onions, courgettes,
aubergines, peppers, garlic and herbs. It can be served on its own with a good chunk of
bread to mop up the juices, or as an accompaniment to pork loin steaks or cutlets.
8. Aoli: In its basic form, aoli is nothing more than a kind of garlic mayonnaise. When it
becomes the centre piece of a dish: Aoli Provenal complet (or aoli garni) is a mound of
veggies, potatoes and shellfish, all of which are eaten dunked in aoli. The dish is
traditionally eaten on Fridays, when many restaurants in the region serve it.
9. Tarte Tropzienne: Few sweets have as glamorous a history as St Tropezs signature cake,
a sandwich cake consisting of a round, flat-topped sugar-coated brioche filled with an
orange-flower flavoured cream. The cake was created by Alexandre Micka, a Polish baker
who settled on the seaside village in 1955. Film director Roger Vadim happened to be
shooting And God Created Woman at the time, starring the sultry Brigitte Bardot, and
Mickas bakery quickly became the crews favourite pit stop. Having developed a soft spot
for Mickas treats, Bardot suggested the cake be christened Tarte Tropzienne. A legend
was born.
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10. Fromage de chvre: Goats cheese happens to be one of those wonderful products that
tastes as good on its own as it does in a dish (quiches, tarts, salads).Chvre comes
either frais (fresh, with a mild creamy taste) or matured into a tangier demi-sec (semi-dry)
or sec (dry).

Amitabh Dey F&B Notes