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Vocabulary
Provençal products and dishes bear specific names, often inherited from the Occitan language once spoken in the area before French became the dominant language
Listen!
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La ratatouille
Ingrédients
: aubergines, courgettes, tomates, huile d'olive, ail (eggplant, zucchini, tomatoes, olive oil, garlic)
Served hot or cold,
la ratatouille
is a classic.
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L'anchoïade
Ingrédients
: anchois, huile d'olive, ail (anchovies, olive oil, garlic)
Anchoïade
is one of Provence's most famous dipping sauces.
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L'aïoli
Ingrédients
: mayonnaise et beaucoup d'ail! (mayonnaise and lots of garlic)
Aïoli
is the Provençal sauce par excellence, usually spread on cold or hot vegetables.
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La bouillabaisse
Ingrédients
: Rascasse (rock fish) is mandatory, accompanied by two other types of fish such as congre (conger) or lotte (monkfish).
Bouillabaisse
is the legendary fish soup of Provence. It is a main course, cooked in a broth of onions, tomatoes and
herbes de provence
. Although the city of Marseilles claims to make the authentic bouillabaisse, regional varieties abound. The word
bouillabaisse
comes from "bouillir," to boil, and "baisser," to lower (the flame).
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La daube à la provençale
Ingrédients
: boeuf, oignons, ail, herbes de Provence, vin rouge (beef, onions, garlic, herbs of Provence, red wine)
La daube
is Provence's most famous stew.
Un boeuf en daube
is beef marinated and stewed in red wine, onions, carrots and herbs. In other words: the Provençal version of the
boeuf bourguignon
!
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Brandade de morue
Ingrédients
: morue, lait, huile d'olive, purée de pommes de terre (codfish, milk, olive oil, mashed potatoes)
La brandade
is a purée of salt cod and the other ingredients. It is the specialty of the city of Nîmes, also known for its archeological treasures. For more on Nîmes in easy French, click
here
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SLICE OF CULTURE
Aïoli
The region of Provence is especially known for its colorful markets, its sun-filled aromas, its lavender, its olives and its
aïoli.
The word aïoli comes from the Latin
al
(garlic) and
oli
(oil). Aïoli is without a doubt one of the most typical sauces of Provençale cuisine. It is a spread of mashed garlic cloves mixed with olive oil and egg yolks.
Served with cod, potatoes, carrots, hard-boiled eggs or cauliflower, this intensely savory condiment is a delight. Composed of simple ingredients but difficult to make well, a good aïoli is enjoyed during the hot months of summer with a small glass of
rosé
in hand.
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