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Provincial French
CSCA - Provence
| Term | Definition |
|---|---|
| COOKING FAT OF PROVENCE | Olive oil |
| TRUFFLE OF PROVENCE | Garlic |
| AIOLI | Butter of Provence; mayonnaise with minced garlic. |
| GRAND AIOLI | meal for times of fasting; aioli surrounded by dried cod, periwinkles, olives, lamb, beef, hard cooked eggs and vegetables. |
| A LA PROVENCALE | With tomato and garlic. |
| SAUCE A LA PROVENCALE | Chopped onions, garlic, and tomatoes cooked in olive oil; veal stock or white wine is added to it. |
| FLEUR DE COURGETTE | Zucchini flower, stuffed, battered and fried. |
| RATATOUILLE | Stewed eggplant, zucchini, onions, peppers, tomatoes, garlic, and olive oil. |
| A LA BARIGOULE | Artichoke hearts stuffed with mushrooms, sausage, bacon and garlic; barigoule is the name of a local mushroom. |
| MESCLUN | 9 kinds of lettuce (10 in winter) are mixed in this salad: green and red oak leaf lettuce, romaine, chervil, roquette (arugula), endive, chicory, escarole and bitter dandelion; in winter Trevise or radicchio is included. |
| BLETTE | Swiss chard. |
| MELON DE CAVAILLON | Cantaloupe. |
| HERBS DE PROVENCE | Combination of 3 or 4 herbs; always contains thyme and rosemary, often marjoram or summer savory and sometime sage or bay. |
| BOUILLABAISSE | Saffron-flavored fish stew that must contain a fish called rascasse. It is served with rouille. |
| ROUILLE | Sauce served with Bouillabaisse containing hot pepper, garlic, olive oil, breadcrumbs, and fish bouillon. |
| BOURRIDE | Fish and vegetable stew served with aioli. |
| ANCHOIADE | Mashed salted anchovies, garlic, and olive oil. When used as a spread or warm dip it is called Bagna Cauda. |
| SOCCA | Chick pea flour pancake, a specialty of Nice. |
| TAPENADE | Mixture of preserved black olives crushed into a purée with garlic, olive oil, anchovy, and capers. |
| SOUPE AU PISTOU | A vegetable based soup topped with a basil pesto and grated Gruyere cheese. |
| PAN BAGNAT | Soaked bread with olive oil, stuffed with anchovy, onion, black olives, green pepper, romaine, and celery. |
| SALADE NICOISE | Composed salad of tomatoes, lettuce, hard cooked eggs, tuna fish which is always canned in oil, green beans, potatoes, nicoise olives and sometimes anchovy. |
| PISSALADIERE | Pizza pie with onions, gruyere cheese, olives, and anchovies. |
| PIEDS-PAQUETS | “Feet and Packets”; stuffed sheep’s feet cooked with tied packets of tripe. |
| BERLINGOT | By-product of candied fruit making, hard candies made by boiling the leftover fruit syrup. |
| NOUGAT | Almond and honey candy. |
| CALISSONS D'AIX | Sugar coated diamond shaped candies of ground almond and crystallized fruit (usually melon) recipe from the 13th century. |
| WINE REGIONS OF PROVENCE | COTES ROTIE (ROASTED SLOPE)–NORTHERN SLOPE (Hermitage, Red wine from 100% Syrah grape) COTES DU RHONE–SOUTHERN SLOPE COTES DE PROVENCE |
| FAMOUS RED WINE FROM THE RHONE REGION OF PROVENCE | CHATEAUNEUF DU PAPE – red wine best know from the Rhone River Valley, Grenache grape mostly. |
| FAMOUS SPIRIT FROM PROVENCE | Pastis - anise flavored liqueur and very strong, similar to Pernod. |
| PASTIS | Anise flavored liqueur and very strong, similar to Pernod. |
| BAGNA CAUDA | Similar dish to anchoiade, it is originally from the Piedmont region of Italy. It is raw vegetables dipped in a hot anchovy sauce. |
| MAJOR INFLUENCES | Olives and Olive OIl, Garlic, Tomatoes |
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