Provence has always flavored its cuisine with plants gathered from its typical hills, the so-called garrigues. There are seven among them: le thym, le romarin, la sarriette, l'origan, le basilic, la sauge, and le fenouil (thyme, rosemary, savory, oregano, basil, sage and fennel) give their dishes a musical accent that delights our palates. Even la lavande (lavender) appears in Provençal cuisine !

The herbs of Provence are famous for the way in which they evoke the sun, the blue sky and the marvellous aromas of the garrigue. These ingredients provide the basis for le bouquet garni, an interesting feature of Provençal cuisine, consisting of herbs that are bundled together and used in the preparation of stews or casseroles.