| The Cuisine of Provence - The Hidden Richness. | | | | lavender sauce. |
| For years Provencal cooking has been relegated to a | | | | Then there's Gerard Passedat's "Petit Nice", the only |
| poor substitute for the rich cuisine of Burgundy and | | | | restaurant in all of France to get the sought after third |
| northern France. "Of course", gastronomes would say, | | | | Michelin star in 2008. |
| in condescending tones, "it's very healthy but how | | | | But you don't have to visit a Michelin star restaurant to |
| much bouillabaisse can you eat?" | | | | appreciate the variety and the flavors of Provencal |
| Anyone who still believes Provencal cooking is | | | | cuisine. You can find not only regional but local dishes |
| reduced to fish stew and olives has never tasted | | | | such as the petits farcis of Nice with their ground meat |
| Chef Jean-Andre Charial's version of stuffed zucchini | | | | and/or vegetable stuffing or the lou fassum of Saint |
| blossoms garnished with fried zucchini flowers, or Jany | | | | Paul-de-Vence that's a version of cabbage stuffed |
| Gleisse's fabulous dessert of home made ice cream | | | | with sausage meat, chard, onions and rice. |
| under a cupola of lavender honey with a fresh | | | | |