THE GASTRONOMY OF THE SOUTH OF FRANCE AND ITS TYPICAL DISHES

​​The gastronomy of the South of France is known worldwide, and it is not in vain. But you should discover for yourself the most traditional dishes of this charming area of the world. Now you travel with high speed trains to Marseille, Toulouse, Avignon or Montpellier quickly and comfortably. Enjoy the train journey with the wide and reclining seats of Renfe-SNCF en Coopération trains. Take advantage of the tranquility and the slight rattling of the train to focus on reading a good book, to enjoy with your favorite music or to see that movie for which you never have time. In addition, Renfe-SNCF en Coopération trains take you directly to the center of the largest cities and in the most ecological way.


The most typical dishes of the gastronomy of the South of France

Bouillabaisse


Bouillabaisse

Start your journey through the gastronomy of southern France with the Bouillabaisse, the most typical dish of the city of Marseille. The name of this dish almost literally means "boiling". And that is because it is a soup that is made up of different kinds of fish, sometimes served whole, and boiled on slow fire. The main feature of this dish of the gastronomy of the south of France is that it should be cooked with rock fish, such as the brunette, monkfish or mullets. It is not usually prepared with sea bass or lobster. Sometimes cooked potatoes are added to the preparation. There are indications that the ancient Romans already prepared this dish, or a very similar recipe. 

And if you want more French flavors, with Renfe-SNCF en Coopération trains you can travel all over the country in search of the best cheeses or the best croissants in Paris​.


Daube


Daube

Another classic of the gastronomy of the south of France is the Daube. In this case, the name of the dish, “daube”, means "marinade". This is because the meat of this dish, always of bull or ox, is marinated in red wine. Then the meat is broiled with more red wine and olives, carrots, garlic and Provençal herbs. To conclude, the meat is accompanied by pasta or mashed potatoes and is taken in the company of a, as it could not be less, French red. There are many variations of this dish typical of the gastronomy of southern France, like the daube of Avignon, which is prepared with lamb and white wine.


A symphony of flavors and tradition awaits you in the south of France​

Coq Au Vin



Coq au Vin - Breville USA, Wikimedia Commons

We can not talk about gastronomy in the south of France without mentioning this symbolic dish. The Coq au Vin is prepared in a similar way to the Daube, since the meat is also marinated for a long time in red wine. However, this dish is prepared with rooster or chicken instead of beef, and with onions and turnips instead of carrots and olives. This dish is a symbol of the gastronomy of southern France because its invention is attributed to one of the chefs of the emperor Julius Caesar. Legend has it that Julius Caesar took slowly cooked rooster when he finally conquered Gaul after a long military campaign, since the rooster is often used to symbolize France.


Soupe à l'oignon



Soupe à l'oignon

And to finish this tour by the gastronomy of the south of France, you must try the Soupe a l'oignon, or Onion Soup. It is a soup prepared with caramelized onions in butter, flour and brandy or sherry. The caramelized onion is further cooked in a vegetable or meat broth and finally served in a deep bowl. However, what makes this soup special a​nd what makes it the flagship of the gastronomy of southern France is the way it is presented. The soup is served with grated gruyere or emmental cheese on top of a slice of bread floating in the soup. It is then gratin baked or grilled to form a golden crust.





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