Provence Food and Wine by François Millo download in ePub, pdf, iPad
Take a leisurely stroll along the stunning promenade of Nice. Along the coast, order a bowl of bouillabaisse, a thick stew of tomatoes, saffron and several different kinds of fish and shellfish. Tropez, this glittering coast is the most glamorous part of Provence.
Those birds, packed with pistachio-studded forcemeat, were the highlight of an epic feast for more than a dozen guests. Aioli is a light meal of a poached salt cod steak served with vegetables. Provence Cooking Classes For travelers seeking a place where sun and sea meet pristine hilly landscapes, fabulous food, wine and relaxation, Provence is the ultimate destination. Cow milk cheeses are more rare.
Or visit Les-Beaux-de-Provence, a town with an impressive castle in the Alpilles Mountains where one can instantaneously travel back in time to the Middle Ages. The strong, older cheese is for autumn and winter. And for the gourmand, Provence has even more to offer.
Mirazur While most of the top-tier chefs in Provence gravitate to big cities, Mauro Colagreco is the exception. Try with a fruity Grenache-based red. Or try calissons, almond-shaped pastries made with candied fruit paste and ground almonds, topped with royal icing. After dinner, be sure to take the three-minute walk to the beach, where dramatic coves are cradled by rock formations that jut out into the sea.
Cheese Most cheeses in Provence are made with goat milk chevre. Not all olive oils are the same, however. Aioli and Brandade Salt cod is a popular ingredient in both of these offerings.
In the Rhone Valley it is often served with rice, especially the nutty, red Camargue rice. This meat has a strong gamey taste which goes beautifully with the big meaty reds of Bandol. This is a delicious specialty of Aix-en-Provence. Try with a chilled glass of sweet muscat such as Muscat de Beaumes de Venise. Or try a light soupe au pistou, a bean and vegetable soup seasoned with basil.
Olives and Olive Oil Cream, butter and lashings of cheese are never found in Provencal cuisine. For a salad, strong olive flavored oils are good with a hint of pepper at the back of the throat. Tomatoes, olives, herbs and oranges can give added spice. In the summertime, the rich and the famous flock to the French Riviera, to the glamorous and yacht-lined coast of St. Tropez, Cannes and Monaco.
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