On December 24th just after the celebration of midnight mass 13 desserts which symbolise Christ and the 12 apostles are served. In Provence there is no traditional cake or pie at this time of year. Instead they prepare a gathering of what used to be exotic fruit and nuts that came to the seaport city of Marseilles from other Mediterranean ports.
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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Just in time to commemorate the allied invasion of Provence, the U.S.S. Annapolis has arrived in the Port of Toulon. Operation Dragoon originally called Anvil (the southern counterpart to Operation Overlord) www.operationdragoon.com took place on August 15, 1944 with allied landings on beaches all along the coast between Toulon and Cannes.
It's that festive time of year again and the streets of many European cities from Paris to St. Petersburg are all equipped with lights manufactured right here in Provence. If you have seen how remarkable the Champs Elysées looks before Christmas it's all thanks to the designers at Blachere Illumination in Apt.
Provence was dotted with ice houses that produced and stored giant cubes of ice needed in city centers to store perishable goods.The Glacière de Pivaut located in Mazauges at the foot of the Sainte Baume mountain pictured above was fully functional until the late 1780s and recently restored. Like it’s counterparts it was built on an incline so as to be able to load on one end while taking ice out from another.
Gerald Passédat, 3 star Michelin chef of Le Petit Nice and a Marseille native, will be featured on the next episode of Thalassa on Friday April 12th on France 3 TV.
Passédat will share his passion for the Deep Blue which is his source of endless inspiration thanks to the wealth the Mediterranean has to offer. His cuisine is not just an appetizer, main course and dessert. Like scuba diving his cuisine progressively immerses people into a new world. Every year over 65 varieties of fresh fish are prepared in such a way as to magnify their vivacious taste.