Savour the Cuisine of the South of France

Reflecting its location as a northern Mediterranean seaside province, the cuisine of the South of France plays a pivotal part of a travel experience. So, what should you expect to eat on your cruise in the South of France? Read on to find out…

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Not surprisingly, many of the region’s specialties employ garlic, olive oil, and tomatoes, echoing its Italian neighbours to the east. However, there is a butter and oil divide in France. The north uses butter for cooking and the south uses olive oil, but surprisingly, the southwest uses duck or goose fat!

Olive oil is widely used in the Cuise of the South of France

Local Ingredients

Olives flourish in the dry rocky soil of the south of France, specifically in Provence and the Languedoc hillsides
Herbs grow everywhere
The sea delivers ample supplies of fish.

Regional Dishes of the South of France

Marseilles’ bouillabaisse is the famed fish stew which can contain a dozen kinds of Mediterranean fish and shellfish, and the Tielle Sétoise, a spicy octopus pie originating from the harbour town of Séte in the Languedoc is another regional speciality. Numerous other soupes aux poisons, such as a bisque, are featured on menus.

The south is home to other specialties too. The Languedoc region is well known for its cassoulets, especially around the towns of Carcassonne and Castelnaudary. A stew of duck leg, Toulouse sausage, flageolet beans and duck fat it will both fill and warm you during the cooler autumnal and winter months! Herds of sheep and cattle which graze on the salt marshes of the Camargue contribute a special quality to the lamb and beef dishes of that area. Prior to being synonymous with the wine industry, the Languedoc was for centuries a prime area for grazing sheep, giving rise to many market towns specialising in wool as well as lamb dishes. In fact, the region is still known for its top-quality lamb.

Truffles lend their magic to a number of recipes, as do Mediterranean style vegetables such as courgettes, tomatoes and peppers. The pâté de fois gras of Toulouse is as famous as that of Alsace, and there is even a special pâté made from tiny thrushes! The vegetable gardens of the South of France supply the ingredients for some famous dishes as well. Salad Niçoise, born in Nice, is served throughout France, as is ratatouille, the well-known mélange of tomatoes, aubergine, and squash.