Traditional French foods and Popular French Foods of the South of France
Provence, Languedoc Roussillon and Corsica
Traditional French foods and famous French food of the South of France include olive oil, tomato, onion, garlic, and herb de Provence (thyme, rosemary, savory, sage and basil) in almost all dishes.
Visit the chic French Riviera beaches. Sit outside at a café and eat all the wonderful local fish dishes.
French menus in the South of France feature these regional traditional French foods:
The French appetizer in the South of France include:
Canapés spread with tampeande (anchovy and black olive spread)
Pizza-like tarts made with goat cheese
The French wine regions include the South of France. In France, wine is not only served with meals but also as an aperitif (before meals). A custom of French food culture is to consume a wine product like a port before meals as opposed to hard alchohol like whisky. In French food culture it is thought that consuming hard liquor deadens the taste buds. I was happy when our French family served champagne before dinner. In the US it is rare to have it as an aperitif.
Beef cooked in sauces like Boeuf en daube (beef stew with red wine)
Pieds et paquets marseillais (sheep feet with tripe); poulet sauté au tomates (chicken sautéed with tomatoes)
Vegetables and pasta
Aigoboulido (garlic soup)
Pistou (vegetable soup with basil and garlic)
Tomatoes provençal (with garlic)
Fried eggplant, baked chard, or cardons in sauce (in the artichoke family); stuffed courgettes (zuccini)
Ratatouille (tomatoes, green peppers and eggplant)
Common regional traditional French foods include:
Pissaladière (a tart of anchovy, onion, tomato and olive)
Aïoli (garlic mayonnaise)
Try the pan bagna (oil-sprinkled giant sandwich with tomatoes, anchovies, olives and more)
Regional Traditional French Foods
Native Provençale cooking features fish (the Provence coastline is the Mediterranean):
Anchoïade (anchovies pounded with garlic and oil)
Aigo-saou (fish soup)
Rouget au romarin (red snapper with rosemary)
Le loup au fenouil (sea bass with fennel)
Daurade a la provençale (sea bream with tomatoes and garlic)
Bouillabaisse (fish and shellfish stew). One of the more popular French foods outside of France.
Mussels (raw or grilled)
Oursinade (sea urchin soup)
Fresh water fish or frog’s legs with garlic parsley butter
Local goat cheese or sheep’s milk like Tomme de Banon or strong flavored Banon au poivre d’âne
Languedoc-Roussillon abounds in delicious fruit. It’s a big supplier of fruit to the rest of France. Apricots, cherries, apples, and grapes.
Provence is one of the most famous places in France for figs. Plus, peaches, cherries, apples and pears .
From all this fruit comes delicious jams and preserves. You’ll see them at your breakfast table along with the traditional croissant, brioche or baguette.
Sweets and Famous French Desserts:
Fougassettes, echaudes, oranges slices, pralines flowers of Grasse, calissons (marzipan), navettes (little boats) traditional cookies of Marseille.
Additional Popular French Foods Articles:
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