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Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença, [ˈɛr.bas də pɾoˈvɛn.sa]) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s.
This is a list of notable French breads, consisting of breads that originated in France. Baguette – a long, thin type of bread of French origin. [ 1 ] [ 2 ] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt.
Tapenade in a mortar. Olive-based dishes can be found in ancient times.For example, Olivarum conditurae in Columella's De re Rustica [3] [4] and epityrum from Cato the Elder were Greek dips adopted by the Romans that included olives but also many ingredients like celery, leeks, rue, mint, wine and vinegar.
The thirteen desserts in the Provence Les 13 desserts de la tradition de Noël en Provence. The thirteen desserts (Occitan: lei tretze dessèrts) are the traditional dessert foods used to celebrate Christmas in the French region of Provence. The "big supper" (le gros souper) ends with a ritual 13 desserts, representing Jesus Christ and the 12 ...
Marseille soap or Savon de Marseille (French pronunciation: [savɔ̃ də maʁsɛj]) is a traditional hard soap made from vegetable oils that has been produced around Marseille, France, for about 600 years. The first documented soapmaker was recorded from the city in about 1370. [1]
Bouquet garni of thyme, bay leaves, and sage, tied with a string A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1] [2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.
During 14 years, the French Union of Calisson makers were not able to get the international rights over the calisson as they could not agree on the exact ingredients of the recipe. To prevent foreign companies from using the Calisson d'Aix name, the union applied for the Protected Geographical Indication (PGI) in 2015 but it was already too late.
Aioli, allioli, or aïoli (/ aɪ ˈ oʊ l i / or / eɪ ˈ oʊ l i /; Provençal Occitan: alhòli or aiòli; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.