The 16th Annual fair opens its doors in Arles from November 26-30th, 2009 from 10 am - 8 pm daily. Discover antiques, pottery, santons, wines and find foods from local producers like goat cheese, honey, cured meats, olive oil, Camargue rice and salt. Have a look at the website to spot which of the 150 exhibitors you don’t want to miss. www.provenceprestige.com
Behind the Scenes in Provence
Provence Confidential has been blogging about restaurant launches, cooking classes, food festivals, Provençal wines and spirits as well as tradition and folklore since 2008.
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Olive oil based soaps have been manufactured in Marseille since the 17th century. The city once had a monopoly in the soap making industry and supplied all of France and it’s colonies. Using local ingredients which included olive oil, salt and salicorne ashes from the Camargue, the trade grew both in Marseille and neighbouring cities.
If you have always wanted to own a vineyard in France but didn’t have enough time to look after the harvest or the blending www.mesvignes.com has come up with a clever solution. Starting at 194 euros you can become the proud owner of some vines.
Each year several villages in Provence honour the pumpkin and other gourds. There’s nothing quite like a medieval village decorated with autumnal arrangements to celebrate the season. In France they call the Pumpkin Festival “La Fête de la Courge”. It promises to be a great family outing and a perfect picture opportunity.
When you think of Provence chances are you can visualise men sitting on a shaded terrace sipping pastis. This quintessential French beverage (45°alcohol content) is made by macerating several plants including anis and liquorice. Varying quantities of water, which turn the drink a cloudy yellow, are added to complete the drink which is usually enjoyed as an aperitif.
The salt business started in Salin-de-Giraud in 1856 to produce caustic soda which is required to refine bauxite which in turn is used in the production of aluminium. It was the founder of Pechiney (now owned by the Montreal based aluminium giant Alcan) that started the salt production in the Camargue.
I stopped off in Roquebrune Cap Martin on my way to Menton a few weeks ago in hopes of seeing the olive wood sculptor whom I last saw in the mid 80’s. Julien was sitting in his atelier, Au Coeur de l’Olivier, exactly where he has been for the last 50 years. He now works with two other sculptors who work the wood into religious or animal figures. I have a preference for his remarkable salad bowls, cutting boards and ladles that all have beautiful flowing shapes. www.sculptures.fr
February is when the mimosa is in full bloom in Provence. Although not indigenous to France mimosa has taken a liking to the climate. There are over 300 different varieties apparently. Many thrive along the coast. To get a glimpse of it all, I suggest you take the Route des Mimosas which is actually a 130 km stretch of both floral coast line and back country. Driving the entire distance may not appeal to everyone so here are a few not to be missed stops along that drive.