Region – Camargue
Start with what is known as the “cowboy culture” in Provence. White Camargue horses, bulls, flamingoes, rice fields and salt marshes are all situated where the Rhone River splits before flowing into the Mediterranean, this is the fascinating region known as Camargue.
Getting up close with producers and locals to discover more about the land and agricultural practices which are unique in the world is important in a foodie tour and brings connection to the product itself. From a sea shell found only in the marshes (la telline) to the raising of bull and the salt marshes lining the Mediterranean, Camargue is one of the world’s most intriguing agricultural centers.
Region – Mediterranean
The “real” Provence region does not extend all the way to the French Rivera (Cannes/Nice area) but it does include Marseille and Cassis. A foodie trip to Provence would never be complete without Bouillabaisse - a fish stew with a unique broth flavored with saffron. Many chefs and restaurants have the authentic recipe (“authentic” being sometimes unique to the chef cooking). I enjoy taking my guests to a small family run restaurant in in Cassis for this experience.
Region – The Luberon
Welcome to my hometown, Cavaillon, the melon capital of Provence. Melons were introduced from Italy and to give you an idea of just how luxurious this fruit was considered to be, Alexandre Dumas donated 300 of his published works to Cavaillon public library in exchange for 12 melons a year!
The Luberon is also a prime area for truffle growing. No culinary trip to Provence would be complete without an educational and mouth-watering truffle hunting and tasting experience.
In Paris, during the 50’s, sophisticated dinner parties always had something “truffle”. If what you served lacked truffle, you sure wouldn’t tell your friends the truth for fear of being “out” of the “in” crowd.
Left: Aigues-Mortes, Camargue; below left: hrbes de Provence;
above: melons from Cavaillon