Provencal Food
Provencal
food is perhaps best described as a series of
exquisitely prepared dishes using seasonal local
produce; a plate of olives with a sprinkling of
thyme, an onion and anchovy tart, a bowl of green
figs, farm cured mountain ham with sweet butter, a
dish of artichokes, lamb cooked slowly on a spit,
Arles sausage and Banons, ewe's milk cheese wrapped
in chestnut leaves.
The
natural caves near the ochre and red village of
Roussillon are used for the cultivation of
mushrooms, the town of Le Thor supplies the region
with grapes and Carpentras is the centre of the
lively market for black truffles. The proximity of
Provence to Italy has had an influence and there are
excellent pizzas, drizzled with chili oil to bring
out the taste. In the mountain areas there is fresh
water fish grilled or baked with herbs and in the
south bouillabaisse, a fish soup that belongs to
Marseilles.
Activities
Almost
everywhere in the countryside is excellent for
walking, riding and cycling. In the Alpes de
Hautes-Provence there are well marked hiking routes
for short walks lasting between one and four hours,
or walks lasting for several days accompanied by a
mountain guide. If you are a rock climbing
enthusiast there are more than seventy canyons to
choose from, on the Ubaye or Verdon river systems
and qualified and experienced instructors on hand to
ensure safety. There is a beginners school for
children from about the age of three.
 This is
outstanding gliding country and there are several
bases that provide beginner and intermediate courses
with qualified intstructors. More experienced pilots
fly towards the Alpes as far as Mont Blanc or Mont
Viso. The thermals provide excellent conditions for
hang-gliding, paragliding and ballooning.
At
Saint-Michel Observatory, you can take part in
observation sessions and use professional equipment. Good
fishing in the lakes, perch, carp, char, gudgeon and
in the mountain streams, wild Fario trout. In winter,
the combination of sun and exceptional snow cover
make excellent skiing and there are many resorts to
choose from. Pra-Loup and Foux d'Allos are linked
together to form one of the largest ski areas in the
southern Alpes. Chabanon, Grand-Puy,
Soleilhas-Vauplane and others are more family
orientated.
There are
good markets throughout the region on various days,
Forcalquier in particular is worth a visit and is
open every Monday. Lavender honey and olive oil is
still produced in the traditional way and you can
see how they are made, buy and taste. Moustier
chinaware first appeared in the seventeenth century,
it has a distinctive delicate blue and white design
and is well worth looking for. And there are
festivals, concerts, exhibitions, dance and theatre
throughout Provence for most of the year.
Climate
Long warm
summers with temperatures reaching 35C and mild
winters. From June onwards there is practically no
rain. The only unfriendly aspect is the mistral, a
dry cold wind from the north, which can last from
three to nine days at any time in spring or autumn,
bringing sharp falls in temperature.
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