How about bringing a little Provence back to your kitchen? Here are some typical dishes, to be enjoyed without moderation!

 • Gardianne of Camargue bull AOC : Small pieces of Camargue AOC bull meat, marinated in red wine and simmered for several hours and generally served with Camargue rice.
It is an emblematic dish of the Pays d´Arles. A word of advice for passing visitors: you will find excellent gardiannes all ready in a jar in the delicatessens and butchers in Arles!

 

 

 • Tellines of Camargue : Small Camargue shell which is best enjoyed as an aperitif or as a starter. 
Garlic tellins recipe:
- Soak your tellins in cold salted water for 1 to 2 hours to loosen them.
- Prepare 3 crushed garlic cloves in a salad bowl. Add the very finely chopped parsley then 5 to 6 tablespoons olive oil, mix well.
- Open your tellines in a saucepan over high heat with a little oil. Be careful not to overcook them!
- Take them in a skimmer and put them in your salad bowl. Filter the juice they have made. Add a few spoons to your salad bowl.
- To be enjoyed lukewarm. (Source: Marmiton)

 

 

Take advantage of your stay in Provence to taste the many local specialties : anchoïade, bouillabaisse, aïoli, soupe au pistou, ratatouille, pieds et paquets, bourride...