Provence

Just mention Provence and immediately pleasant images of pungent lavender fields, shimmering plains of olive groves, and bistros serving fresh and simple food spring to mind. It is also renowned for its wonderful produce: tomatoes, purple garlic, courgettes, olives, olive oil, basil, honey, peppers, peaches and apricots and, in the winter months, truffles and mushrooms. In the summer the food is fresh and vegetable-led, yet in the cold winter months, when the mistral storms across the region, warming pots of meat like daube de boeuf (beef stew), are savoured. All this produce may be enjoyed with a glass or two of wine from the famed vineyards of the Rhône valley. Further down in Provence the land is covered with vines that were planted during World War I so that every soldier could be given his daily ration of a litre of wine. The Luberon area is well known for its rolling hills, which are home to a variety of wild game that is enjoyed in season, in dishes such as civet (wild boar stew). The markets in Provence are a real treat: not only is the food good, but there is also an abundance of baskets and pretty, traditional, Provençal-style prints in an array of hot colours. Often I think of eastern Provence as a melting pot of French and Italian cookery - lots of ingredients, such as risotto rice and polenta, are shared, and what is a delicious pissaldière in France is a pizza in Italy. Provence is a region where you will be tempted at every corner to enjoy delicious and tasty food.