Search Results for: Buttermilk flavoured
the famous melons of cavaillon . the fish frequently found on menus in provence are the rouget, a small red fish usually eaten grilled, and the loup, (known elsewhere in france as the bar), often grilled with fennel over the wood of grapevines. aïoli is a thick emulsion sauce made from olive oil flavoured
green beans, tomatoes, summer squash, and potatoes. [ ] tapenade is a relish consisting of pureed or finely chopped olives, capers, and olive oil, usually spread onto bread and served as an hors d'œuvre. the calisson is the traditional confection of aix-en-provence, made from a base of almond paste flavoured...
https://en.wikipedia.org/wiki/Provence