 egional
gastronomy in the Provence-Alpes-Côte d'Azur is very distinctive
from the rest of French cuisine. A Mediterranean influence
brings hot spices and seafood's. Because of the mountainous
country, without the rich farmlands and herds of dairy
cattle, Provençal cooking uses very little milk,
and goat cheeses are predominant. Garlic, olive oil
and olives are the leitmotif, and the abundant"herbes
de Provence" are the spirit. |
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In
Côte d'Azur there are are as with their own very
distinctive styles, and even the more widely-know dishes
have local variations. Nice,
for example, became a part of France just over a hundred
years ago, and Niçois cooking is special, good,
well-respected and considered unique. Alpine regions,
such as in the valleys of the Roya, the Tinée,
or the Var, have their unique specialities, different
from Marseilles, with its emphasis on seafood's such
as the bouillabaisse. |
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