Occitan Cuisine

Occitan cuisine, or southern French cuisine, is the cuisine of southern France, especially the Provence(Provença) region of southeastern France. The region may be known as Occitania, from ‘oc’ meaning yes in Occitan French, and it was anciently called Aquitania. It may extend into the neighboring corner of Italy.

Occitan cuisine is related to other Mediterranean cuisines such as those of Spain and Italy as well as French cuisine.

Marseille(Marselha) is a cultural center, as is Toulouse(Tolosa). Nice, once part of Italy, is also an important gastronomic city.

A cookware dish called a tian is sometimes used.

Troubadors are a historic part of Occitan culture.

Ingredients

Rice is grown in some areas. Camargue red rice is a specialty.x

A combination of herbs known as herbes de Provence(èrbas de Provença) typically contains rosemary, thyme, oregano, savory, and sometimes marjoram, though there is some variation.

garlic

Lettuce, arugula, chervil, and endive are used for salads.

olives, olive oil

honey

Anchovies and various rockfish from the Mediterranean are used. Other seafood such as shrimp and octopus are also used.

Rouille, similar to mayonaisse, may be made from egg and oil.

sheep, goat, beef

goat cheese

Dishes

• ravioli, often fillied with leftover daube meat
• pissaladiere(pissaladière): flatbread with toppings such as caramelized onion, olive, and anchovy
• mesclun: mixed greens, traditionally lettuce, arugula, chervil, and endive
• ratatouille(ratatolha): stewed vegetables such as eggplant, tomato, garlic, and onion
• bouillabaisse(bolhabaissa / bullabessa): seasoned stew of rockfish or other seafood with vegetables; often served with rouille
• daube: beef braised with wine and vegetables