The South of France is meant to be savored. From its cuisine to its villages, there is flavor everywhere. Leaving from the beaches of Nice or Montpellier, drive into the hilltops of Provence. Go slow and be prepared to stop; there’s something to take in around every turn. Stroll the open air markets fields, breathe in the fields of lavender, swirl some wine, and eat, eat, eat.
"Pork fat is the gold standard of charcuterie," says Hank Shaw, thanks to its neutral flavor and perfect melting point. (Poultry fat melts more easily, making it hard to work with.) For these chicken sausages, Shaw prefers mixing in fat from the pig's back or belly.
Chicken Pan Bagnat | Literally "bathed bread" in the ancient dialect of Provence, pan bagnat delivers meat, bread and salad all in one handful. You both brush the bread with oil and let the finished rolls sit for a few minutes to allow the dressing to permeate the bread and "bathe" it with flavor.
Crespéou ~ (pronounced cress-PAY-oo) is sometimes called gateau d'omelettes. It can be made myriad ways. The easiest is just to cook up a stack of open-face omelets, piling them on a plate as they firm up and brown slightly, then cut the assemblage into wedges to serve right away. But it is much more common to stack the omelets and then weight them overnight so that they compress and cling together even more. The contrast among flavors in every layer is more pronounced. #Provence #Crespeou
Feeling fishy? This is one of those dishes that is so complex in flavor that no one will believe you hardly lifted a finger: puff pastry smothered in caramelized onions, anchovies and Nicoise olives. Serve with a frisee salad & you'll wonder, "who opened this bistro in my kitchen!?" Pissaladiere from @Olga Massov of Sassy Radish, found at www.edamam.com.