The Provencal Table 
‘‘Olive oil serves as butter and I was dreading that change. But today I test some in sauces and without lying, nothing is better’’- Jean Racine to Jean de la Fontaine (XVIIth century)
In the country of olive oil, aromatic herbs, and garrigue, it is unnecessary to insist on the excellence of the Provencal gastronomy. Seafood and fishes for ‘bouillabaisse’, orchards saturated with sun and vegetables with an inimitable flavor, everything get on together to make Provence the meeting point of delicate palates. It’s the variety and the quality of these ingredients that make the wealth of the local cooking as we can see on the markets. The food habits of the inhabitants of that region give them a great longevity and a certain happiness.
