This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey.
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To many American drinkers, Provence is synonymous with wine, but this romantic region of Southern France holds so much more, from sweet black currant liqueur drinks to complex grape brandy. It's not that you shouldn't lap up the local rosés with your duck breast salad, but when you're on vacation in Southern France, there's so much more to tempt you into a mid-afternoon aperitif beyond the bottles that regularly make it across the pond.
An endless sprawl of cheeses and olives, asparagus and charcuterie; the Wednesday morning market in Saint-Rémy is the serene Provençal spread of your dreams. No writer has made it through southern France without pausing to wax poetic about the bustling, colorful stands that make up the outdoor shopping experience in this part of the world. Covering most of the town—which, with a population of only 10,000 people, isn't quite as massive as it sounds—the market at Saint-Rémy is well-known as one of the region's best.
In Provence, France, buried in the hills of village Le Castellet, one pizza truck is making mouthwatering wood-fired oven pies. The crust, blended with hazelnut flour and baked into a nubby cracker-like crunch, is bested only by the sublime, decadent toppings, like creme fraiche, Reblochon cheese, and juicy lardons.
This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups.
Provence is that magical region in southeastern France where the food is just as beautiful as the landscape. The regional cuisine seems to be made for parties. Hunking loaves of bread, dips and tapanades, big pots of soup (and of course generous carafes of wine) are inherently perfect for sharing at a long table with friends.
Soupe au Pistou is a traditional Provencal soup, but you'll find different versions across the region. Feel free to substitute vegetables (yellow squash for zucchini, etc) based on what's in season....
Italy may have pesto, but the phenomenal Provençal olive oil lends itself to a myriad of sauces. Here, a primer on the pastes of Provence.