Monday, May 10, 2010

Mediterranean Food and Travel: French Cuisine

The Cuisine of Languedoc-Roussillon, Provences-Alpes-Côte d'Azur and Rhône-Alpes

The southern Mediterranean regions of France (the regions of Languedoc-Roussillon, Provences-Alpes-Côte d'Azur and Rhône-Alpes) are rich in olives, quality citrus, vegetables and fruits and herbs – the south of France is one of the largest suppliers of all these ingredients in France. The region also produces the largest amount of olives, and creates superb olive oil. Lavender is used in many dishes found in Haute Provence. Other herbs are also found in the cuisine: thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano, and bay leaf. Honey (rosemary and lavender) is a prized ingredient in the region. Seafood and fresh fish proliferates throughout the coastal area. The South of France also has some of the best cheeses and wines found in the country. Garlic and anchovies are used in many of the region's sauces, and Pastis is the South of France national drink, and Truffles can be found in the northern regions of Provence.

No comments:

Post a Comment


Bookmark and Share