Provence Vegetables

Provence has spectacular produce. Vegetables are featured in many Provençal dishes, particularly garlic, tomatoes, egpplant and zucchini, which are combined with olive oil and herbs.

Ratatouille

ratatouille provence

Provençal dishes are simple, unpretentious yet present a naturally elegant way of delivering sustenance. Nowhere is that more obvious than in ratatouille, a wholesome dish where the crunchy vegetables of the garden are crowded pell-mell on the plate, composing a mosaic of flavors, scents and colors. This dish heats up to create a hearty, delicious meal that’s ready in minutes.

Sautéed Eggplant

This traditional Provençal dish is a rich marriage of eggplant, tomatoes and herbs, sautéed to perfection. Cold, it makes a beautiful spread. Hot, it makes a sumptuous gratin.

Dried Porcini

porcini mushroom basket provence

Porcini mushrooms ("cèpes" in Provence) are often seen as the kings of mushrooms. In fact their Latin name Boletus means "edible superior mushroom". In Provence, hunting for cèpes in the forests is a favorite weekend activity in the fall. Porcini have a smooth texture and a nutty, slightly meaty flavor. Their deep taste complements pasta and risotto as well as beef, game and chicken. Our Porcini are sliced, dried and packaged in re-sealable containers.

Cornichons

These tart, crispy pickles are a classic complement to the Provençal table, particularly for the tradition of "apéritif", the drink-and-appetizer session at the beginning of meals. Cornichons and pâté go hand in hand. You can also serve them with cured meats like ham and prosciutto, with cheeses and in salads. They are served whole or sliced in two, lengthwise.

Cornichons are amazing in a baguette sandwich. Some French favorites are the "sandwich brie cornichons", the "sandwich camembert cornichons" and the "sandwich rillettes cornichons". Walk into a café in Provence and order "un pâté cornichons" (short for "a sandwich with paté and cornichons"): the soft crunchy bread is divine, the pâté is beautiful, but it's really the cornichons that bring the sandwich together!

Green lentils

Green lentils are a beloved indredient in the Provençal lentil salad. They go particularly well with thyme leaves and with fennel.