The meals provided on my trip to Provence, France were at most times, unforgettable and hard to recreate. You can click through the pictures to read the description of each of the foods I experienced in France below.
A standard provincial lunch consists of Grand Aoili of cod, potato, green beans (haricots vert), egg, cauliflower, carrot and garlic mayonnaise
My brother and I were so enthralled with the different culture it took us 2 hours to get out of the Paris airport. Our first stop was at a bakery to taste the French pastry and of course I had an Orangina, a drink I remembered from my Europe trip 20 years prior.
On a afternoon wine tasting we sampled Pissaladiere an onion and anchovy tart. We also had the Tomato mustard tart and Gazpacho Papeton d’Aubergine.
When we first arrived to Provence, Bliss Travels treated us to an exclusive, once-in-a-life-time treat to rose wine and a variety of fresh-picked tomatoes, cheeses, and crackers atop a mountain overlooking the lands. This is a traditional fare to greet guests with.
Figs with gorgonzola and walnut spread and homemade shortbread cookies.
One of my favorite things about Europe is the abundance of fresh food in their local, constant markets.
Tomato pizza with cheese, fresh tomato and topped with pesto. One would not normally associate pizza with France; however, Wendy, from Bliss Travels, swears this particular pizza is hands-down the best there ever was.
First course of gazpacho and phyllo goat walnut and honey triangle with salad of baby lettuce and tomato, balsamic
A variety of treats were offered at this wine tasting at Esther Sobins Art Gallery. The food was created by Celine Ramillon and included: Brandade of cod on a mashed chick pea, Tartare of sea bass with papaya, homemade confit of tomatoes with pesto and mozzarella, figs with gorgonzola and walnut spread, tapenade (olive spread), rillettes of mackerel served on homemade crostini, and 24 month old comte cheese and gruyere cheeses.
A delicious lavender creme brulee
A typical provencal breakfast, a cherry clafoutis. The pits are so large in the cherries they are often kept in.
Papeton d’Aubergine (eggplant terrine) with Tomato coulis
Tuscany & Provence
June 24-July 4th or 6th, 2017
Small trip, personalized. Private guides.
Bliss Travels specializes in providing their guests with insider access and off the beaten track experiences. Bliss Travels always highlight on the great foods and wines of the region, including Chateauneuf du Pape. In addition, they will customize the trips to focus on the things that most interest their guests. Sometimes the focus will be on photography, sometimes on art. Other times we focus on history or ruins. What will the focus of your trip be? You can contact Wendy here and follow our journey at #seeustrip #BlissFR on Facebook & Twitter.
Check out my brother Bobby & my posts on our other outlets!