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Discover the Culinary Delights of Provence: Recipes, Ingredients, and Traditions

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Explore the rich culinary landscape of Provence, where the sun-drenched climate yields a bounty of fresh vegetables, fruits, and fragrant herbs. Delve into celebrated dishes like Salade Niçoise, featuring vibrant ingredients such as olive oil, tomatoes, and anchovies, and learn about Ratatouille, a medley of seasonal vegetables. From the Mediterranean's influence to the region’s agricultural heritage, discover how these elements shape Provencal cuisine and its emphasis on fresh, local ingredients.

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Discover the Culinary Delights of Provence: Recipes, Ingredients, and Traditions

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  1. http://2.bp.blogspot.com/-5h5X_c_-6GI/Txf10AP2EJI/AAAAAAAAAD4/azTT6PC1Faw/s1600/Olive+oil.jpghttp://2.bp.blogspot.com/-5h5X_c_-6GI/Txf10AP2EJI/AAAAAAAAAD4/azTT6PC1Faw/s1600/Olive+oil.jpg Le Cuisine de Provence Annawade Stevenson http://www.bing.com/images/search?q=provence+cuisine&qs=n&form=QBIR&pq=provence+cuisine&sc=4-15&sp=-1&sk=&adlt=strict#view=detail&id=2130C27C4CC9410E45ED9C28C0968F4E1B19165D&selectedIndex=138 http://ts4.mm.bing.net/th?id=H.4599112329659331&pid=1.7

  2. La Situation Géographique • à la frontière de l'Italie • à la frontière de la mer Méditerranée • Sud Est de la France http://www.lifeinprovence.com/i_carte.jpg

  3. Six Régions et les Villes Principles • Le Provence est divisé en 6 parties: Bouches du Rhône, Var, Alpes Maritimes, Vaucluse, Alpes de Haute Provence, and Hautes Alpes. • Les villes principales sont Aix-en-Provence, Avignon, Camargue, Marseille, Toulon et Nice. http://goeurope.about.com/cs/provence/l/bl_provence_map.htm

  4. Image des Villesphotographie des villes • http://www.linkparis.com/images/provence-alpes-cote-map.gif

  5. Vue d'ensemble de la cuisiné de Provence • Parce que le climat de Provence, il y a beaucoup de terre agricole. • Par conséquent, le cuisiné de Provence contient beaucoup des légumes, legumeauses,fruits, l’huile d’olive, et les herbes séché et frais. • Les légumes sont consumés pour les entrées, et les fruits sont généralement pour le désert. • Dans le cuisiné, il y a beaucoup de coquille et de poisson parce que le proximité de la mer Méditerranée

  6. Une Entrée • Une Salade Niçoise: • Contient: pour le pansement: -une pomme de terre -L’ail -des betteraves -le sel -des haricots verts --l’huile d’olive -des tomates -le jus de citron -L’anchois -le moutarde -des œufs - l’ échalote -le thon - le poivre -des feuilles de basilic -des échalotes http://www.saveur.com/article/Recipes/Rte-7-Salade-Nicoise http://www.averagebetty.com/recipes/julia-child-salade-nicoise-recipe/

  7. Un plat • Ratatouille: • L’huile olive • l'aubergine-la courgette-les oignons-le poivron vert-beaucoup de tomates- l'ail- l'eau- le sel-le poivre • C’est fait un ragoût de légumes! http://www.amazingsouprecipes.com/stew-recipes/international-stew-recipes/easy-ratatouille-recipe/

  8. Un Dessert

  9. Un fromage

  10. Une Boisson

  11. Travail Cités • "Provence Map and Travel Guide." Provence Map and Travel Guide. N.p., n.d. Web. 14 Nov. 2013. <http://goeurope.about.com/cs/provence/l/bl_provence_map.htm>. • "Provence Cities & Regions (Chapter 3)." Discover France. Ian C. Mills and the Wharton Group, n.d. Web. 14 Nov. 2013. <http://www.discoverfrance.net/France/Provinces/Provence-3.shtml>. • "Provencal Cuisine." MediterrAsian. N.p., n.d. Web. 14 Nov. 2013. <http://www.mediterrasian.com/cuisine_of_month_provence.htm>. • "SaladeNiçoise." SAVEUR.com. N.p., n.d. Web. 17 Nov. 2013. <http://www.saveur.com/article/Recipes/Rte-7-Salade-Nicoise>. • "Classic Ratatouille." FOOD. PBS, n.d. Web. 17 Nov. 2013. <http://www.pbs.org/food/recipes/classic-ratatouille/>.

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