Reflecting a geography stretching from Marseille to Nice, stretching between the sea and the mountains, Provençal gastronomy is incredibly rich. His recipes conquered the world. Thus, bouillon fish, which is made from fish that fishermen did not sell in the past, has become a dish on the menus of both starry tables and unscrupulous restaurants…
good fishing
Formerly a fisherman’s dish to contain leftover fish boiled in seawater, bouillabaisse is today a goby soup flavored with saffron, anise and garnished with potatoes, all cooked for about thirty minutes. “And when it boils, you come down!” “An expression that would call the famous recipe…
well lubricated
Olive oil has been produced in Provence since Roman times, with varieties grown only in the region, especially in Nyons. 95% of the oil we consume in France is of foreign origin. In addition, the Appellations d’Origine Contrôlée (AOC) has been created to certify local oils.
holy bread
The culinary practices of the country of Nice are listed in the French cultural heritage inventory as a first step before they are recognized by UNESCO. Among them is the pan bagnat, a famous sandwich whose recipe is fiercely championed by La Commune libre du pan bagnat, an association founded in 1991 and led by Bruno Pardo.
Provencal cuisine, fada dishes, Tuesday 9 May at 9 am at France 5
THOMAS GAETNER
Source: Programme Television
Joseph Fearn is an entertainment and television aficionado who writes for The Fashion Vibes. With a keen eye for what’s hot in the world of TV, Joseph keeps his readers informed about the latest trends and must-see shows.
