The Lou Messugo Blog - life in the south of France from a British/Australian TCK's perspective, bringing you French culture, travel on the Côte d'Azur and beyond, expat issues and a little bit of je ne sais quoi all mixed up with a hefty dose of photography.

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Top 8 must-try foods from Provence

Posted by on in Food & Drink

A significant part of any visitor’s time in Provence Côte d'Azur is likely to be taken up by food. Whether you’re eating in restaurants or cooking for yourself, either way you’re sure to find you spend a serious amount of time savouring and delighting in the wealth of fresh produce and local specialities.   Long lazy lunches on a shady terrace, with the sound of cicadas chirping, washed down with plenty of chilled rosé is one of the things Provence is all about.  Visiting markets and choosing your sun-ripened fruit and veg, golden olive oil, fresh goats cheese and local saucisson is another must do.  With this in mind I thought I’d put together a list of 8 Provençal dishes any visitor to Provence Côte d'Azur has just got to try.

favourite dishes from Provence

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Silent Sunday - 6 April 2014

Posted by on in Sunday Photo



Tagged in: Food gastronomy tapenade
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Tapenade; a Provençal classic

Posted by on in Food & Drink

Walk around any market in Provence or the Côte d’Azur and you will see stalls heaped with glistening olive pastes and tapenades, usually next to an enormous array of different olives and other pickles.

                  olives  tapenade

Tapenade is a typically southern dish made with olives, capers, anchovies and olive oil, chopped finely or blended together into a paste.  Its name comes from the Provençal word for capers, "tapenas".

It’s simple to make your own tapenade, varying the amount of each ingredient to suit, but with such a vast choice of delicious ones available in markets, speciality stores and ordinary grocers around here I always have a pot or two of "ready-made" on the go in my fridge.  Within a 10 minute drive we have an award-winning producer in Le Rouret and an olive mill in Opio both of which create delicious tapenades.

                  tapenade snails

Tapenade is a staple ingredient for a southern apéro, just spread on slices of baguette, but my favourite thing to do with it is to make “snails”.  Using a roll of ready-made puff pastry, you spread the tapenade all over then roll up from both sides to the middle.  In order to slice it thinly I pop it in the freezer for 30 mins, just enough to harden a little but not actually freeze.  Now slice into slightly less than 1 cm slices, lay out on a baking tray covered in greaseproof paper and bake for 10-15 minutes at 180°c.  It couldn’t be easier and these provençal "snails" never fail to impress.

If you'd like to discover more delicious local foods take a look at Top 8 must-try foods from Provence


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