Water city
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Map of Aix (78Ko)


AIX HISTORY
  History
 
Location - access
 
Patrimony
 
Fontains (in french)
 
Museums, Fondations, sites and spaces cultural
 
Antique dealer
 
Famous people of Aix (in french)
 
Diaporama

ART OF LIFE
 
Gastronomy
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Specialities


WALKS IN AIX AND PAYS D'AIX
 
Interactive walks in Aix
  
Outings and Excursions in the Aix Area
  
Villages of Aix country
  
Mountain Sainte Victoire

CEZANNE
 
Biography
 
The Cézanne circuit
 
Cézanne's Workshop
 
Granet Museum
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Gastronomy

The Provençal "cuisine" is a gastronomy full of sun. Its specialities, without actually being "aixoises", come from the colourful picturesque markets of Provence.

This "cuisine" smells deliciously of the herbs from the hillsides (Thyme, oregano, savory, rosemary, fenil, "farigoulette"). The garlic, olive oil, basil, onions all help to flavour the vegetables gorged of sunshine: tomatoes, courgettes, aubergines, peppers...and also to accompany fish, lamb and game.

We can mention "Soupe au Pistou", soup flavoured with basil, Provençal casserole, Marseillaise tripe, ailloli. These provencal dishes served with local Aix en Provence wines, have enchanted the most demanding of people.




LA SOUPE AU PISTOU

Ingredients:
750 g flat green beans, 750 g fresh white beans, 750 g fresh kidney beans, 2 potaoes, 2 zucchinis, 2 leeks, 2 tomatoes, 1 branch of celery, 1 bunch of basil, 5 garlics cloves, 5 g each of grated parmesan, gruyère and gouda cheese, 2 cups of olive oil, 250 g of small, shell macaroni.

Shell the white beans and kidney. Dice the flat beans, zucchini, potatoes, leeks and celery. In a large soup pot bring the ingredients to a boil in 3 liters of salted water for approximately 1 1/2 hours.

Boil 2 large tomatoes for 2 minutes, run under cold water and peel. In a mortar, crush 5 cloves of garlic and a leafy branch of basil. Add the tomatoes and mix while adding the olive oil in a thin stream until the mixture forms a paste.

Twenty minutes before the soup is done; add the basil paste. Check the seasoning which should be fairly spicy. Bring to a boil again and add the shell macaroni; when they're done add the assorted grated cheeses.

Serve this hearty soup piping hot.

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