Redefine virtual tour with these Provençal recipes from Julia Child, Jacques Pépin, Eric Ripert, and Paula Wolfert. Sometimes channeling the feeling of Southern France is as simple as using Herbes de Provence, the staple spice blend of oregano, rosemary, and thyme, sometimes fennel, lavender, or tarragon. Other occasions call for the dishes that originated in the idyllic region — from Marseille, and ratatouille from Nice, .
Channel the Mediterranean, the Southern Alps, and the Côte d'Azur with aromatics, seafood, and prime pairings. From Niçoise salad to fish stew, and plenty of proteins prepared with Herbes de Provence, these recipes are the best of Provençal food. Related: Matt Taylor-Gross / Food Stylist Barrett Washburne This classic Provençal salad combines tuna, potatoes, green beans, anchovies, hard-boiled eggs, olives, and tomatoes.
Julia Child used fresh green beans and tomatoes with tinned tuna and anchovies, plus olives and capers for an extra level of piquant flavor. Simply seasoned pieces of chicken are browned until golden then simmered with a garlicky, olive-spiked, tomato pan sauce and served with crusty baguette for this bold braise from Southern France. Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver A popular Provençal pastry, pissaladière is commonly topped with caramelized onions, olives, and anchovies.
For this recipe, Martha Holmberg roasts canned whole peeled tomatoes until slightly dehydrated to gi.