France: Provence

Aix en Provence and Les Baux

Wines from Aix en Provence and Les Baux de Provence
By Liz Berry MW

This Guide was last updated on 16 February 2010
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Food specialities

Daube de Taureau, and Gardienne de Taureau: two types of ‘bull stew’ made with the meat of the taureau de Camargue, the little black bulls that run almost wild and have their very own Appellation. Match with a robust red.

Pistou soup: a tasty bean and vegetable soup flavoured with pistou. Rosés go particularly well with this soup.

Fish Soup: usually from a variety of fish, including rascasse (rockfish) and Saint Pierre (a type of flat fish), and served with garlic croutons, rouille (garlic and pepper mayonnaise), and grated cheese. This highly flavoured soup is excellent with the local rosé wines.

Ratatouille: the classic dish of aubergines, courgettes, tomatoes and peppers cooked in olive oil, with the addition of garlic and aromatic herbs, such as rosemary. Works well with robust reds.

Aioli: garlic mayonnaise, or term used for a garlic sauce that may be integral to a fish or vegetable dish, or even simply a term for the dish itself.

Fougasse: a flat lattice-patterned bread flavoured with olives, anchovies and onions. The sweet version contains almonds and sometimes anis.

Olives and Olive oil: the oil has the appellations ‘Huile d’Olive de Provence’, and ‘Huile d’Olive des Baux de Provence’, whilst black and green table olives both have their own appellations in Baux de Provence. Olives are also made into a paste, with the addition of herbs, capers, and anchovies, to produce tapenade, which is delicious spread on toast, or used as a condiment with fish or meat dishes and works well with the dry rosés. There is a 'Green Olive festival' in Mouries, see 'Events'. Many of the oil mills can be visited, and the oil can be tasted.

Calisson d’Aix: one of the main specialities of Aix is this oval shaped sweet made from ground almonds mixed with ground preserved fruits. It has its own appellation. These sweets have been produced for about four hundred years and there are a number of reputable producers.

Foin de la Crau: not food for us but much appreciated by top racehorses throughout the world! It is the only hay in the world to have its own Appellation Contrôlée.

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