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61 Banon
village in the Alps of Provence, source of dried chestnut leaves traditionally used to wrap goat cheese, which was washed with eau-de-vie and aged for several months; today refers to various goat's-milk cheese or mixed goat-and cow's-milk cheese from the region, sometimes wrapped in fresh green or dried brown chestnut leaves and tied with raffia. -
62 Beignet de fleur de courgette
batter-fried zucchini blossom; native to Provence and the Mediterranean, now popular all over France.Alimentation Glossaire français-anglais > Beignet de fleur de courgette
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63 Boutargue
salty paste prepared from dried mullet or tuna roe, mashed with oil; specialty of Provence. -
64 Brandade (de morue)
a warm garlicky purée (of salt cod) with milk or cream or oil, and sometimes mashed potatoes; specialty of Provence; currently used to denote a variety of flavored mashed potato dishes.Alimentation Glossaire français-anglais > Brandade (de morue)
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65 Brassado
a doughnut that is boiled, then baked, much like a bagel; specialty of Provence. -
66 Cabillaud
fresh codfish, also currently called morueknown as doguette in the North, bakalua in the Basque region, eglefin in Provence. -
67 Cachat
a very strong goat cheese; generally a blend of various ends of leftover cheese, mixed with seasonings that might include salt, pepper, brandy and garlic, and aged in a crock; specialty of Provence. -
68 Caillette
round pork sausage including chopped spinach or Swiss chard, garlic, onions, parsley, bread, and egg and wrapped in crépine (caul fat); served hot or cold; specialty of northern Provence. -
69 Cardon
cardoon; large celery-like vegetable in the artichoke family, popular in Lyon, Provence, and the Mediterranean area. -
70 Cavaillon
a town in Provence, known for its small, flavorful orange-fleshed melons. -
71 Cébette
a mild, leek-like vegetable, sliced and eaten raw, in salads; native to Provence, but seen occasionally outside the region. -
72 Chichi
doughnut-like, deep-fried bread spirals sprinkled with sugar; often sold from trucks at open-air markets; specialty of Provence and the Mediterranean. -
73 Coco blanc (rouge)
type of small white (red) shell bean, both fresh and dried, popular in Provence, where it is a traditional ingredient of the vegetable soupe au pistou; also, coconut.Alimentation Glossaire français-anglais > Coco blanc (rouge)
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74 Daube
a stew, usually of beef lamb, or mutton, with red wine, onions, and/or tomatoes; specialty of many regions, particularly Provençe and the Atlantic coast. -
75 Épeautre
poor man's wheat from Provence; spelt. -
76 Favou(ille)
in Provence, tiny male (female) crab often used in soups. -
77 Foudjou
a pungent goat-cheese spread, a blend of fresh and aged grated cheese mixed with salt, pepper, brandy, and garlic and cured in a crock; specialty of northern Provence. -
78 Gardiane
stew of beef or bull (toro) meat, with bacon, onions, garlic, and black olives; served with rice; specialty of the Camargue, in Provence. -
79 Gibassier
round sweet bread from Provence, often flavored with lemon or orange zest, orange-flower water, and/or almonds. Also sometimes called fougasse or pompe à l'huile. -
80 Hysope
hyssop; fragrant, mint-like thistle found in Provence, used in salads and in cooking.
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