Firstly there is the cliché. We have all heard at one time or another. It works like this:
The cuisine of Provence is made up of too many tomatoes, too much garlic, lots of olive oil, over-preponderance of basil, dried chicken, lamb and fish fat, and no one has heard of so many bones go, it is impossible to eat!
World Cuisine
Like most stereotypes, there may be a small kernal of truth somewhere. It 'true that you can eat wellevil in Provence, as you can in any other region of France - or anywhere else in the world for that matter. There are restaurants and chefs evil and evil (especially tourists) to many people who are too ready to eat foods are lower at high prices and go away who think they have the best that Provence has to offer to scan.
What a shame!
Because I think that is really at its best, the cooking of Provence is the lightest, most delicious, most elegant, mostcolorful and, above all, healthy food in the world.
I do not agree?
Well, just think for a moment ....
No butter .... no cream .... no flour .... no heavy sauces .... no animal fat .... very little red meat .... very few dairy products ....
And much, much, lots of fresh fruit .... fresh vegetables .... fresh herbs .... fresh fish and seafood .... lean poultry and game .... cuts light wine and stock. ... and all mixed upmarinated and cooked in extra virgin olive oil!
What many do not realize that the cuisine of Provence is essentially home cooking.
Sure, there are dishes in Provence complicated, but these are the best professional chefs in restaurants in the multi-star connections abundant in the region: places like Le Clos de la Violette in Aix-en-Provence or Christian Etienne in Avignon or Alain Ducasse , the famous Louis XV in Monaco or Oustau de Les BaumanièreBaux-de-Provence .......
A wife or mother of Provence have neither the time nor the money - not even the inclination - to indulge in extravagant meals and complex. For most of the food served, family and friends will be essentially simple food - but simple foods prepared and presented with care and imagination.
If you have a wonderful fresh local produce at your fingertips - fruits, vegetables, fish, seafood, fresh herbs and olive oil to Provenceknown - the demand is low or need to over-complicate things.
Just think of the judges, for which Provence is famous - Nicoise salad, peppers, stuffed tomatoes, grilled sardines, sea bass with fennel, etc. ......
What makes these dishes is not the complexity of their preparation but the freshness of ingredients. Try a salad or ratatouille Nicoise with canned or frozen, and you will soon see what I mean.
The kitchenProvence is mainly among the finest and freshest local products, then look to your own personal flair and imagination to transform them into good food, healthy, elegant and memorable.
Here is a good example of what I mean:
Filets de Rouget au parmesan
(Red mullet fillets with parmesan)
Ingredients (serves 4): 8 fillets of red mullet, 50 g of fresh Parmesan cheese, 1 tablespoon extra virgin olive oil, a few leaves of freshBasil.
Method: Make sure that the red mullet fillets are completely free of bones. Remove any bones with tweezers. Heat the oil in a large frying pan. Cook the fillets, skin side down, over medium heat for no more than 2 minutes. Turn carefully and cook for another minute.
Carefully, transfer the fillets to a plate (or 4 individual dishes). Drizzle on some olive oil. Scatter over some fine shavings of Parmesan and shredded basilLeaves. Serve.
Less than five minutes work! What could be easier? Do not feel like cooking sauces or pyrotechnic skills required - only fresh ingredients cooked simply and served with care and imagination. Whether you think of appetizers, salads, side dishes, main course, dessert - the principles are exactly the same.
Faites simple!, As someone once said.
(I think it was Escoffier!)
Best World Cuisine?
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