Wine, Markets & Provençal Cuisine
Eating & Drinking in Provence — Rosé, Olives & Everything In Between
Provençal cuisine is grounded in the Mediterranean landscape — sun-ripened tomatoes, wild garlic, fresh herbs (thyme, rosemary, savory, and the legendary herbes de Provence), olive oil from century-old groves, and seafood from the Calanques coast. The region's markets are among France's finest: Aix-en-Provence's Tuesday and Thursday market, Arles's Saturday market, and the weekly village markets of the Luberon are essential morning rituals that fill both the basket and the soul.
Provence is one of the world's great wine regions. The celebrated Châteauneuf-du-Pape appellation (just north of Avignon) produces powerful Grenache-dominated reds and rare whites. The Bandol appellation near Toulon makes some of France's finest rosé. And the vast Côtes de Provence AOC produces the chilled, pale, salmon-pink rosé that has become synonymous with sun-drenched Provençal summers worldwide. A vineyard tour followed by a long, leisurely lunch under a plane tree is the essential Provence experience.
Market Calendar Tip: Every Provençal village has a weekly market day. The Apt Saturday market (in the heart of the Luberon) is one of the region's most authentic — packed with local farmers, artisan cheese-makers, truffle sellers in autumn, and the most extraordinary array of tapenade, socca, and lavender products.
- Châteauneuf-du-Pape — powerful AOC reds, wine cave visits
- Bandol — world-class rosé and Mourvèdre-driven reds
- Provençal cooking classes — daube, ratatouille, tapenade, bouillabaisse
- Truffle market at Richerenches — November to February, the black diamond of Provence
- Olive oil mills (moulins) — tours and tastings near Fontvieille and Les Baux