Culinary South of France

Food in the South of France isn’t just something you eat — it’s an experience woven into every day of the journey.

During our travels through Provence and the Camargue, each meal became a story of flavour, simplicity, and local pride.

We tasted the elegance of foie gras paired with fig compote, the slow-cooked tenderness of confit de canard, and the delicate freshness of scallops drizzled with olive oil. Colourful salads mixed sweet peaches with watermelon, feta, and mint, while rustic platters brought together creamy goat cheese, black olive tapenade, and slices of local ham.

Even the desserts spoke the language of the region — light pavlovas layered with peaches and whipped cream, capturing the sunshine in every bite.

This blog is a glimpse into those moments — dishes that reflect the spirit of Provence and the Camargue: pure, seasonal, and full of heart.

Bon appétit — here’s to the unforgettable taste of Southern France. 🇫🇷🍷

Sometimes food is so pure and beautiful that it feels like you’re being served a painting. In Provence and the Camargue, every dish seems to emerge straight from the landscape—sun-drenched, unpretentious, and full of flavor. Not extravagant, but impressive through simplicity and quality.

What stands out immediately is the love for fresh ingredients. A plate of grilled toast topped with melting goat cheese and Provençal herbs smells like the hills themselves. The cheese is creamy, almost runny, and contrasts perfectly with the crunch of the bread. Next to it, slices of toast spread with black olive tapenade—salty, intense, almost sultry in flavor. A few slices of raw ham and a colorful salad make it a complete experience.

The French kitchen knows how to let one ingredient shine. Like raw scallops, thinly sliced and drizzled with olive oil, topped with a few pink peppercorns. Simplicity at its finest. A small toast with a light mousse adds creaminess and balance, without stealing the spotlight.

Foie gras is another staple, often served with hearty nut bread and fig compote. It’s rich, silky, and powerful—not a light bite, but a flavor that lingers. Combined with the sweetness of the fig, it creates a velvety harmony.

For those who enjoy deep, layered flavors, confit de canard is a classic that never disappoints. Slow-cooked duck, falling apart with tenderness, often paired with lentils or a rustic stew. Earthy, bold, and comforting—a dish with real personality.

Lighter plates appear as well, like a pavlova with fresh fruit. Crisp meringue, whipped cream,

Or slices of ripe peach: fresh, sweet, creamy, and elegant all at once. Another vibrant option is a fruit and vegetable salad—watermelon, peach, apricot, cucumber, feta, and mint. Refreshing and full of surprising textures and contrasts.

Tomatoes take on a starring role here. They come in all colors and shapes: deep red, golden orange, pale yellow, and bright green. Often served with burrata and a generous spoonful of homemade pesto. A plate full of sunshine, simplicity, and flavor. Nothing more needed.

Food that Reflects the Landscape

In Provence and the Camargue, food feels like a natural extension of the surroundings. Everything is pure, fresh, and in harmony. No unnecessary frills—just character. Here, you eat what the land provides, and that’s more than enough to surprise and delight you.