Legendary Provencal Cuisine

Many residents of the CIS associate Provence with mayonnaise. So, if you have never been to Provence you do not know what real mayonnaise is. Called this creamy-yellow sauce with egg yolks and garlic does not come within a mile of what we use as salad dressing. But the cuisine of Provence, of course, has far more to offer than just that and is worthy of a story all of its own. The most popular local dish is called

known the in former USSR as ‘Marseille fish soup’. It is not, in fact, any ordinary fish soup, but an extraordinary gastronomic achievement. Bouillabaisse is made from a variety of sea fish, and each city in Provence will have its own special recipe. It is a thick soup served with pieces of fried baguette, garlic and a special sauce. There is also a special way to eat it: toast rubbed with garlic and covered with sauce is put on your plate, then the soup is poured over it. This dish is incredibly delicious and rich, but make sure to leave some room for the second course as Provence is famous for its seafood.

While in Provence try to find a restaurant that serves

also known as slipper lobster, a rare and special local delicacy. Don’t be afraid of their unappealing appearance; the living creatures look quite alarming, but when cooked they make a dish so delightful that many gourmets prefer them to ordinary lobsters.