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Have a good trip in Provence ....
NEWSLETTER: Request a copy of our newsletter to c.castelain@lepinparasol.com
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PROVENÇAL COOKING
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Conversions : 1 kg = 2.2 lbs 0.45 kg = 1 lb |
1 lt = 1.06 qt 0.95 lt = 1 qt |
30 g = 1 oz = 2 Tbs 60 g = 2 oz = 1/4 cup 115 g = 4 oz = 1/2 cup |
180 g = 6 oz = 3/4 cup 225 g = 8 oz = 1 cup 450 g = 16 oz = 1 pint |
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If you mix plenty of unpitted black cherries into what may best be described as a slightly thickened crêpe batter, you will have the makings of a traditional clafoutis (a type of batter cake from the farm country of southern France). The recipe is old but not ancient, probably dating from around the 1860s. The unusual name (sometimes spelled clafouti) comes from clafir, a dialect word meaning "to fill". And fill it does&emdash;not least because it's so good that one's tendency is to ask for seconds and thirds. According to Larousse Gastronomique, when the Académie Française defined clafoutis as a "sort of fruit flan", inhabitants of Limoges&emdash;capital of the Limousin region&emdash;protested, forcing the institution to change the definition to the more acceptable "cake with black cherries". Black cherries are the meatiest, juiciest, and sweetest of all cherries&emdash;and they're left unpitted because the pits are thought to enhance the flavor of the batter with a perfume faintly reminiscent of almonds. Whole cherries are also less likely to bleed into the batter. A perfect clafoutis has a deep golden brown crust on both the bottom and the top. And the only way to achieve this is to bake it in a sufficiently hot oven. At too low a temperature, the flour separates from the rest of the batter, settling at the bottom of the pan and leaving a pale custard behind. Though black cherries are the classic addition, clafoutis is made today with all kinds of fruit. In the Auvergne, where clafoutis is known as milliard, it may contain cherries, grapes, red currants, or prunes Enjoy ! |
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A hot starter or served cold as a light lunch with salad
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Shopping list for 6 people * 1 kg aubergines * 4 large eggs * 20 cl fresh cream * 60 g. of flour or corn flour * salt, pepper, nutmeg Preparation * Peel and slice the aubergines then boil for 20 mins in salted water, strain as much as possible * Mash the cooked aubergines * Mix the aubergine puree with the eggs, fresh cream, flour (or corn flour) salt, nutmeg and pepper * Pour the mixture into an oven dish. * Cook for 35 mins in the oven at 230°c. * Serve cold or warm with salad |
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kindly provided by David Carpita from |
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Fish terrine with prawns Perfect on a hot day, for a refreshing entrée with a glass of chilled dry of semi dry white wine. Ingredients for 8 people * 3 x fish fillets * 3 salmon cutlets *12 shelled prawns * 4 eggs * 1 carrot * 2 tablespoons of fresh cream * some spinach leaves * salt and pepper
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Peel the carrot and dice it (very small dices). Cook them for 3 minutes in boiling salted water then drain. Mix the fish fillets with 2 eggs and a spoon of fresh cream. Do the same with the salmon. Add salt and pepper to both. Add the carrot dices to the fish fillets mixture. Dip in the spinach leaves in boiling water and cover the inside of the greased baking dish with them (one layer of spinach leaves). Pour half the fish fillets/carrot/eggs mixture in the baking dish. Add the salmon mixture and the prawns to the middle of the dish (don't let the mixture spread to the sides of the dish). Then pour the rest of the fish fillets/carrot/eggs mixture. Cover with the spinach leaves. Cook in a "bain-marie" (pan of water), in the oven for 35 minutes (180o C) Let it cool down and then place in the refrigerator for at least 2 hours before serving with green salad and a dry or semi dry white wine. |
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Moules Marinières |
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Moules à la Marinière is a France-wide dish, but especially popular in the seafood towns and villages along the coast of Provence. Recipe (6 servings)
1. In a large pot, melt the butter, then add the finely-chopped onion. Let the onion soften, without browning. 2. Chop the parsley into the pot. 3. Pour in the white wine and bring the pot to a boil, then remove from the burner and let cool. 4. Wash the mussels thoroughly in running water, without soaking them, and drain them. 5. Add the mussels to the pot, squeeze in a bit of lemon juice, and let sit, jiggling the pot from time to time so the mussels absorb the sauce. 6. Ten minutes before serving, bring the pot to a fast boil, slowly stirring the bottom mussels to the top. 7. When the mussels are all open, remove from the burner and serve. |
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Ingredients for 4: 32 medium size Asparagus (8 per person). A douzen green asparagus. 8 thin slices of prosciuto 8 small fresh lasagna sheets (or 4 large ones) Parmesan cheese flakes, cream and fresh basil leaves Preparation: Cut the medium size asparagus at 1/4 from the head tip to sepate head and stem. Steam cook the stems first, then adding the heads for a short time to keep their firm texture. Drain heads and stems. Cut the stems into 2 cm (1") pieces. In a bowl, mix and slightly mash the cooked asparagus stems with a bit of olive oil, salt, pepper and cream. Fry the asparagus heads in the mixture until it dries a bit to make a kind of thick sauce. Boil the fresh lasagna sheets for about 1 min. in salted water. Same with the green asparagus. Set the prosciuto slices flat on the preparation tray, place a lasagna sheet on top of each one, then pour the sauce making sure to split evenly the asparagus heads. Roll up each prosciuto slice and lasagna sheet to make a "canelloni". Place one or two of them on each diner plates. Decorate with fresh basil leaves, green asparagus and Parmegiano flakes. |
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INGREDIENTS for 8:  To serve: The cake may be made up to two days ahead and stored covered in the refrigerator. Before serving, add some decorations, such as sprigs of holly, or other figurines. Dust with confectioner's sugar to resemble snow.
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May we also recommend a visit to the website of COMME EN FRANCE where you will find some tempting foie gras and others goodies from the South West part of France and FRANCE RESOURCES for France related news, books and regional resources.
For the cooking addicts or the beginners, try some expert recipes on the following websites: PASSION FOR COOKING,
or if you like fish: "BAY COOKING"
Cocktails and other drinks: BAR FLIERS.
Kitchenware: try HANK THE KNIFE, Mundial knives, knife blocks and kitchen cutlery and if you are a surfoholic,
SURF TIL YOU DROP is your site !
Have good time preparing foods for your family and friends !
If you want to combine cooking and sightseeing, may we recommend that you contact PROVENCE ON A PLATE.
LANGUE D'OC & PROVENÇAL SPEAKING
The Occitanian languages evolved, across what is now France, following the end of the Roman empire, and both Oïl and Oc entered into literature separately by the 10th century. The names of the two languages, Oïl (langue d'oïl) in the north and Oc (langue d'oc) in the south were the words for "yes" in each of the languages. The language evolved from spoken Latin, but heavily influenced by the languages of the original pre-Roman tribes.
The Oc language resulted in a single literary community across all of Occitania, from the Atlantic coast to the Italian border. Provençal is a dialect of southern Occitanian, but was often used to mean the southern Oc language in general. It appeared in Latin texts in the 11th century and was common in courtly literature in the 12th century. Provençal was spread by the troubadours who travelled across this land with stories set to music and poetry. The word "troubadour" itself comes from the Provençal "trobar", meaning "to find".
In the Middle Ages, Provençal and Latin were the only two written administrative languages. Provençal was the language spoken at the pontifical court of Avignon, and was the language Dante nearly wrote his Divine Comedy in.
Provençal began declining as a literary form in the 13th century, with French influence pushing south with the Capetian monarchy and the Crusaders heading for southern ports. In the 14th century regional dialects, including Gascon in the west, Catalan in the south and Bas-Alpin, Gavon and Nissard in the east, began appearing, to the detriment of the langue d'Oc.
Provençal literature moved east to Italy and was revived largely due to the efforts of Dante. It made a comeback in the Rhône Valley thanks to Petrarch and his sonnets. Petrarch was exiled in Avignon and retired in Fontaine-de-Vaucluse, and his Provençal writings included descriptions of Provençal life, shepherds, the Sorgue fishermen and Mont Ventoux.
The 1539 Edict of Villers-Cotterêts dealt the death knell to Provençal as an official language. The decree was that the Parisian (Ile de France) dialect would be used for all French administration. Provençal literature lived on, however, until the 19th century, with stories, legends, theatre and poetry, and Provençal dictionaries are published to this day.
At the end of the 19th century, Frédéric Mistral lead a revival of the Provençal language.
Today the Provençal language is not much spoken in the streets of Provence but the locals have a distinctive accent when speaking French. It is known as "l'accent du Midi". The locals have a "colourful and singing" way of speaking. Each syllab of the words are pronounced in full and at full speed with an abundance of gestures to go with it !
And now, Let's open a book about Provence ...
Provence is a magical place! Bright sun, blue sky, the ever fragrant air (and the Mistral !), small villages nestled in the hills,small fishing harbours surrounded by lively cafés, colourful markets and gourmet restaurant, and the local way of life: laid back, relaxed but sometimes exuberant when it comes to discussing the score of a game of Pétanque or cards.
You will not find a tourist guide in this section. We have merely attempted to highlight some of the places that we like so that you can in turn discover them for yourself. We tried to add as many active links as we could so that you could embark easily from you home in an Internet tour of Provence. We would very much appreciate your input to make it more comprehensive and enjoyable. We'd like to hear your comments, suggestions for improvement and the little treasures that you discovered during your last stay in Provence: villages, hotels, restaurants, bush walks, scenic routes, craft people, markets or festivals,... Would you be happy to share them ? Email your suggestions to c.castelain@lepinparasol.com.
The word "hotel" used below means "accommodation", it can be a hotel, a "gites", a bed & breakfast, ... Most of them are quite small. Booking is essential. We have privileged the places that have a website which will give you a good idea of the place and will facilitate your booking through their email address.
To build your itinerary, we can only recommend the excellent ViaMichelin website where you will be able to build your itinerary (under the chapter "Driving Directions"), including distances, duration, restaurants, hotels, ... The Internet address is: http://www.viamichelin.com/
To find Accommodation with a bit of character: Maisons d'hotes & gites of Provence
To book for a holiday in France and for professional advise, contact Antoine Daguet of PARIS PROVENCE. His travel agency specialises in river boating, bush walking and cycling holidays in France, Provence being their forte as they lived 10 years near Avignon.
Let's start traveling ...
THE DROME PROVENÇALE
You will find here some quiet villages even in midsummer. The Drôme Provençale site is quite an interesting one to visit.
Suze-La-Rousse Vaison-la-Romaine Grignan Le Barroux
Four villages to relax and stroll through.
Markets: Friday morning (Suze-la-Rousse), Tuesday morning (Vaison-la-Romaine & Grignan)
To know more about Vaison-la-Romaine and Grignan. Don't forget to pay a visit to the village of Le Crestet, authentic and quiet.
Hotels:
Suze-la-Rousse: La Ferme Saint-Michel, Tel. 04 75 98 10 66. The hotel is actually in Solérieux, 9 km to the North.
Vaison-la-Romaine: Hostellerie le Beffroi
Le Barroux: Mas de la Lause (closed in winter)
AVIGNON AREA
Avignon Villeneuve-lès-Avignon L'Isle-sur-la-Sorgue
Numerous Festivals, the Popes' palace, the famous bridge (or what is left of it !), the old city walls and narrow streets. Don't forget to cross the Rhone river to visit Villeneuve-lès-Avignon on the other side. Of course, go to the markets of L'Isle-sur-la-Sorgue if you are not crowd-phobic !
Markets in Avignon: Every morning, except Monday, in les "Halles", Place Pie.
Flea market (Avignon): Sunday morning, Place des Carmes.
Markets in L'isle-sur-la-Sorgue: Thursday and Sunday morning, Flea market: Sunday morning.
Festivals: Check on XX to see which one is on when you plan your visit. There are many throughout the year.
Tourist Information Bureau: http://www.ot-avignon.fr/pages-en/home.htm
Hotels:
In the heart of the old city: Hôtel d'Europe
In Barbentane, 8 km South-West of Avignon: Hotel Castel-Mouisson Tel. 04.90.95.67.63 (Spring and Summer only).
In L'Isle-sur-la-Sorgue: Mas Saint-Damien
Recommended by Nicole: La Pastorale, Route de Fontaine de Vaucluse, Les Gardoilles, Lagnes 84800 L'Isle sur La Sorgue. Phone: 04 90 20 25 18. There is a fabulous restaurant not far as well called Lou Soleillant. Thank you Nicole !
SAINT-REMY, TARASCON, LES-BAUX, ARLES :
Saint-Remy-de-Provence:
"Must see" but if you are traveling in July and August,
it's a little bit crowded. Market: Wednesday and Saturday morning in St Remy. Tourist Information Bureau: http://www.saintremy-de-provence.com/ Hotels: La
Maison de Saint-Remy de
Provence a hotel in
St Remy managed by Australian/New Zealand hosts, Ann and
Bruce Leonard (Open 2002, not tested yet, but we had to
mention them !). Mas
de Cornud: Hotel and cooking classes Mas
de Castellane: in Verquières (9 km North
of St Remy)
Maussane Tourist Information Bureau: http://www.maussane.com/En/Sommaire_en.htm Market: Thursday morning. Hotel: L'Oustaloun, place de l'Eglise, Tel. 04
90.54.32.19 - Fax. 04.90.54.45.57 Le Pré des Baux, 8 rue du Vieux Moulin, Tel.
04.90.54.40.40 - Fax. 04.90.54.53.07 Olive Oil: Coopérative Oléicole de la vallée
des Baux, Rue Charloun-Rieu Moulin du Mas des Barres Les-Baux-de-Provence Hotel: Le
Mas d'Aigret: beautiful view over the
countryside. In the old quarry, there is an interesting (and
refreshing in summer !) slides show. Tarascon: Market: Tuesday morning Hotel: "Rue du
Chateau". In the heart of Tarascon. Must see: Souleiado Museum (39 rue Proudhon) and the
XIIIth century, beautifully preserved castle. Arles: The door to La Camargue, wild horses and flamingos
inhabit the shallow lakes of the National Park. Market: Wednesday morning, boulevard Emile-Combes and
Saturday morning, boulevard des Lices. Tourist Information Bureau: http://www.tourisme.ville-arles.fr/UK/index.html Don't' miss: Museon Arlaten, 29 rue de la
République. Hotels: Hotel
Calendal (next to the Roman arena): Souvenirs: Bijouterie Pinus, 6 rue Jean-Jaures.
LE LUBERON AREA
Its probably the villages of Le Luberon: Lourmarin,
Menerbes, Gordes, Oppède-le-Vieux, ...that created
the Provençal dream. This is not a best kept secret
so, try to pay a visit to this delightful area in Spring or
Autumn when you may have the villages a bit more for
...yourself or early in the morning. In summer, its cooler
too ! Lourmarin: Hotel: Villa Saint-Louis (Tel. 04 90 68 39 18) Gordes: Very crowded in Summer but very beautiful. Hotel: La
Gacholle or
La
Borie, both have a magnificent view over the
countryside. Menerbes: Hotel: La
Magnanerie
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Bonnieux |
Bonnieux: Hotel: La Bouquiere Oppède-le-Vieux: Hotel: Le Domaine du Petit Crui (Tel. 04 90 76 80 89) or Le Silence des Anges Apt: Brocante (Old wares): Tuesday morning (May to September) The Santonniers' market: December Hotel: La Forge (In Rustrel, 8 km N-E) |
Apt: A must go for any sweet tooth ! Don't miss: The "fruits confis", they are to die for. Market: Saturday morning. This is the best time to visit Apt, a busy little town with beautiful tree lined boulevards, relaxed town squares and old houses. |
MARSEILLE - AIX-EN-PROVENCE - CASSIS AREA
Marseille: http://www.mairie-marseille.fr/decouvre/discover/acces.htm Visit also Aubagne (17 km East of Marseille) where the
Provençal potteries are crafted in many traditional
workshops. Aix-en-Provence: For the cafes on the boulevards and the
"Calissons" ... Market: Every morning, Place Richelme. Flea market:
Saturday morning, Place du Palais-de-Justice. Tourist Information Bureau:
aixenprovencetourism.com Cassis: A delicious little harbour surrounded by cliffs. Go there
early in the morning or in winter.
CASTELLANE AREA
Moustier-Sainte-Marie: For the spectacular setting and the acclaimed
"faiences". Market: Friday morning. Tourist Information Bureau: ville-moustiers-sainte-marie.fr
Hotel: La
Ferme Rose or La
Bastide de Moustier For a preview of the faiences of Moustier: Atelier
Soleil, one of prettiest "boutique" in town. Don't miss: In Valensole, the "Musée Vivant de
l'Abeille", route de Manosque. A living "museum" about bees
where twice a week you can safely play "bee keeper".
If you are preparing a holiday in France, you may find the following information useful:
* When phoning France, the time difference is - 10 hours in summer and - 8 hours in winter, i.e.:
Australian summer time: 5pm = 9am in France (same day), so it's best to call between 5pm and 8pm
Australian winter time: 7pm = 9am in France (same day), so it's best to call between 7pm and 10pm
French country code: 33 + add telephone number without the first "O" (ex: 33 4 77 47 34 22)
* Many shops, boutiques, agencies, ... are closed between 12pm (midday) and 2 - 2.30pm
* Many places in France do not accept credit cards for payment. However, you can get money with your credit card from many ATM machines often located next to a bank in the centre of the towns. EFTPOS does not work to get cash at the supermarkets.
More information to plan a holiday in France on:
COMITE REGIONAL DE TOURISME PROVENCE-ALPES-COTE D'AZUR
Index | Fabrics and Table Linen | Bedspreads and Cushions | Provence Giftware | Santons | Shopping baskets | French Soaps | Door Plaques Thermometers Boxes | Postcards and Posters | Markets and Fairs | Retailers | Provence Info | Lavender Designs | Olive Designs | Cicada Designs | Quilting | Links
Catherine Castelain - Marie Charter
c.castelain@lepinparasol.com
Date Last Modified: 26/3/07
Le Pin Parasol - PO Box 593 MOOREBANK NSW 1875 AUSTRALIA - Tel (61)
02 9602 6305
