Taste #9

Picholines Cassées: 

These are the first and freshest green olives to be harvested starting in November, anticipated with pleasure a bit like a Beaujolais Nouveau, a sign of things to come.  They are smacked with a mallet to accelerate the brining process and flavoured with fennel.  I love the complete contrast to much riper black olives.

Jennifer Dugdale

Taste #8

Black Figs from Caromb:  

Coming from England, I had only tried shrink wrapped packages of 4 figs from the supermarket.  Boy, was I delighted to try the “real” thing falling by the dozen from Provence trees in the month of June. I learned that figs are actually bursting with juice!

Jennifer Dugdale.

Taste #7

Muscat de Beaumes de Venise:  

This sweet wine, along the lines of Sauternes, was first served to me with Cavaillon melon, a classic starter in the Comtat Venaissin region of Provence.  Everytime I am in the area, I head up to the breathtaking scenery of the Dentelles and buy a bottle at Domaine des Coyeux.

Jennifer Dugdale

Taste #6

Chevre with Herbes de Provence:  

I enjoy this as often as I can from my favourite goats cheese maker at the Aix en Provence market.  The best pairing I ever had was a rosé wine from Henri Bonnaud in Palette;  the cheese brought out a surprising honey flavour in the wine.

Jennifer Dugdale

Taste #5

Aioli on Friday:   

Aioli might be the name of the famous garlic mayonnaise from Provence, but around here it refers to the complete dish of steamed saltcod and vegetables, accompanied by aioli.  The best and first aioli I ever ate was at the iconic Bistrot du Paradou near Mausanne les Alpilles and it is still what they offer every “fish Friday”.

Jennifer Dugdale

Taste #4

Mont Ventoux Cherries:

Allegedly, cherries have the shortest flower to fruit cycle, so after a beautiful show of cherry blossoms, I quickly tasted the result, on the slopes right behind our house in Flassan.  This solidified my decision to stay in France!

Jennifer Dugdale

Taste #3

Black Truffles:

Having followed a truffle grower hunt with his dogs for the “little black diamond” one freezing, Mistral day in February, we warmed our hands over a big plate of brouillade, fluffy scrambled eggs with fresh truffle shavings.  Very aromatic and delicious!

Jennifer Dugdale

Taste #2

Brioche des Rois: 

Here, we learn to live by the seasons and the first treat of the year is the cake celebrating Epiphany, or the Twelfth Night.  Most of France eats a galette, but in Provence we enjoy a sweet brioche ring, crowned by “jewels” in the form of fruits confits or preserved fruits.  For the best one, join the cue out the door at Bechard in Aix en Provence.

Jennifer Dugdale