The
reputation of the Mediterranean cuisine needs
no comment, neither does the one of the Provencal
savours.
The well-being of a healthy and natural way
of cooking have the best effects on our health
and what a pleasure it is to taste a well-flavoured
recipe!
In every season, nature gives its savours
and its products. Scents of rosemary, thyme,
the picking of the olives, fruits and vegetables
make the rhythm of our region.
A
stay in the Provence has to be combined with
a visit to one of the oil mills. The queen of
the oils, the one that flavours your salads,
gives a nice scent to your meat (marinate with
Provencal herbs) is without any doubt the
olive oil.
Did you know that it: takes 5 6 kg of olives
to make 1 l of olive oil. It helps to digest,
contains vitamins A and E, has positive effects
on the heart and ulcers. The best olive oil
is the 'first cold.
Thyme
is picked in May-June and is used to flavour
meat and marinades but is also used in
herbal teas. Its flavour is strong and
its antiseptic qualities for pulmonary
infections are acknowledged. Garlic is picked in May, the pink
one is the best, soft and perfumed in
the same time. A natural antibiotic and
good stimulator.
Its greatest quality is to lower the arterial
pressure Its used being cooked (in its skin,
for instance in a meat recipe) or raw (in a
nice green salad dressing). Present in various
recipes.
Other herbs deserve to be noted down here but
why not try them in one of the recipes that
we offer you and do not forget to add Provencal
wine to your meals. From a vineyard on a poorly
fed ground full of gravel, with few rain,
the Côtes de Provence are to be tasted
chilled. Rosé or White but also the Red,
the wines of our region go well together with
our recipes but may also be tasted as an aperitif.
Holidays
