The Gourmet Provence: Vegetables are a gift of the sun: eggplants, tomatoes, zucchinis, artichokes, broad beans and the aromatic herbs. The fruits are in abundance as well: melons from Cavaillon, cherries, almonds, peaches and nectarines, apricots and figs. But the queen of it all is the olive. Green or black according to its ripeness. It is mostly produced in la Vallée des Baux and Nice. It can be prepared in brine, cured in salt, stuffed or flavored with herbs, transformed into a paste, tapenade with anchovies or capers and of course in oil, genuine or liquid which is the essence of Provencal cuisine. Every region produces its own blend of olive oil.

Coastal seaports are full of Mediterranean fishes: rougets, monkfish, rascasse, seabast, bar, mullet deliciously grilled with fennel, sardines barbecued during summer nights celebrations. Some of those fishes are the primary ingredients used in order to prepare the famous dish called the Bouillabaisse with a rouille, a combination of garlic and spices. Another specialty found in Marseille or Martigues "la poutarge" pressed caviar with mullet eggs shaped like a flat sausage. A treat when it's shaved directly on bread with a fresh squeeze of lemon.

The Provencals love sweets: they are the ones who started the tradition of the thirteen desserts at Christmas eve. Beginning with candied fruits produced at Apt (Vaucluse ) since the XIV century. Following by the Nougat: white & moist with egg whites or black based on honey and almonds like the one in Allauch.

The "calisson d'Aix" famous candy already existed in the XVII century. At Carpentras, people tend to prefer what it is called the "berlingot " a small candy with white sugar coatings.