In Provence, when the sun burns, we taste a delicious ratatouille. Ratatolha in Occitan, it’s stirring, stirring and it’s a safe bet that this name meant something other than this delicious dish of stewed vegetables that would be of Nice origin! A name not very pretty, which was shortened in “rata” to designate many stews […]
Frédéric Mistral said loudly: “Whoever saw Paris, if he did not see Cassis, did not see anything!” Inhabited since Roman times, Cassis is nowadays a lively Provencal village. Nestled along the Mediterranean coast, between the port of Marseille and the city of La Ciotat, Cassis is a very active small town.
Backed by the plateau of Albion, between the mountains of Lure and Ventoux, Banon has kept its authentic and natural character. Surrounded by fields of lavender and hills delicately scented by aromatic plants, a checkerboard of striking colors is emerging around the village.
The taste of sea urchins is second to none! The sea urchin, a small marine animal of the family Echinidae, picks up manually using a short spade, a hook or a simple knife. It is found between the surface and within a few tens of meters, in rocky crevices or on sandy bottoms.
St. Agnes, the balcony of the French Riviera! Sainte-Agnès is a small village located a few kilometers from Menton, near the French border with Italy, in the south-east of the Alpes-Maritimes department.
Bormes-les-mimosas is a pearl in a green setting. Nestled in the hollow of the Massif des Maures, looking towards the Mediterranean, Bormes-les-Mimosas is revealed gently as a pearl in a green setting.Bormes-les-Mimosas is one of the largest towns in the department of Var. With only 8% urbanized, the town is characterized by a protected environment […]
Provence, land of wheat. Behind its 800 km of seafront, the SOUTH Region offers superb landscapes and striking contrasts between high mountain areas, garrigue and coastal reliefs, vineyards and plains bordering the Rhone before blossoming in its delta.
Specialty of the Champsaur valley in the Hautes-Alpes, these square rissoles were once served at Christmas dinner. They come in the form of a very thin paste pad, fried and stuffed with mashed potatoes and fresh tomme. They are usually eaten as a starter with a green salad with garlic, or as an accompaniment to […]