So the Egg and Spoon is back after an extended Christmas and New Year break. I didn’t stop eating and cooking over the last few months but the holiday season always makes it hard for me to keep focused. There is also one more slight change heading into 2010. Instead of focusing on the food of a particular country for a month, I will now be focusing on the food of specific region of a country each week. As the food from any particular country can be so wide and varied, I thought this would make more sense. This means I also don’t get stuck eating food from one country for a whole month which I hate doing.
The first region on the list is Provence-Alpes-Côte d'Azur in south eastern France. Provence borders Italy to the east and stretches along the Mediterranean. The region encompasses cities such as Nice, Marseille and Avignon. The French Riviera, which stretches south west along the coast from Nice, has been a vacation hot spot location for royalty and the rich and famous since the 18th century. The coast is also a major yachting destination hosting 50% of the world’s super yacht fleet every year.
Aside from the excesses the region has become so well known for, it is also home to some of the best regional food and wine in France. A combination of climate, geography and history has helped Provence to develop a uniquely distinctive cuisine.
Olive oil is perhaps the most commonly used ingredient in Provencale cuisine. Olives were brought to the region two and a half thousand years ago by the ancient Greeks and now the region produces some excellent oil which is used widely in kitchens across the region. Olives also form the base of Tapenade, a paste made from olives, capers, anchovies and olive oil, which originated in Provence.
Garlic is also another ingredient that is used widely in dishes and has been labelled “the truffle of Provence”. The abundance of sunshine and fertile soils also provides an agricultural dream for produce, with some vegetables producing up to three crops a year. Tomatoes, aubergine and courgettes, as well as a plethora or fresh herbs such as thyme, lavender, fennel, rosemary and basil, are all readily available and used extensively in dishes. These are often sold in street markets across the region, which are some of the best in Europe.
A close proximity to the ocean means that seafood also commonly takes pride of place on plates in the region. Fish such as the rascasse and loup de mer feature often as well as squid and octopus, mussels, langoustine and crabs. Also popular are preserved fish such as anchovies and salt cod.
Cheeses in the region are generally made from goat and ewes milk, with two excellent cheeses being produced are Banon and Picadon. The region also produces excellent world renowned chocolate such as Valrhona and almond sweets called calissons and delicious nougat.
The region produces an excellent Rose and is responsible for the production of nearly 50% of the Rose made in France. It is also home to the famous wines from Châteauneuf du Pape. A sought after wine which is made from a blend of up to 13 grapes but generally featuring the grenache grape. Aside from wine however it is pastis that is an institution in Provence. Pastis is an apertif that has a predominate aniseed flavour however contains a range of spices including cinnamon, cloves, nutmeg and pepper. Although produced in different forms around the world the most famous pastis from France is Pernod Ricard.
It is time to cook, eat and drink and whisk myself off to Provence this week, I am looking forward to it.
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