Food World Cuisines European Cuisines French Cuisine 15 Provençal Recipes From Niçoise Salad to Ratatouille Redefine virtual tour with these Provençal recipes from Julia Child, Jacques Pépin, Eric Ripert, and Paula Wolfert. By Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines Published on July 26, 2024 Close Photo: Photo by Kelsey Hansen / Food Styling by Greg Luna / Prop Styling by Stephanie Hunter Sometimes channeling the feeling of Southern France is as simple as using Herbes de Provence, the staple spice blend of oregano, rosemary, and thyme, sometimes fennel, lavender, or tarragon. Other occasions call for the dishes that originated in the idyllic region — bouillabaisse from Marseille, pissaladière and ratatouille from Nice, soupe au pistou. Channel the Mediterranean, the Southern Alps, and the Côte d'Azur with aromatics, seafood, and prime pairings. From Niçoise salad to fish stew, and plenty of proteins prepared with Herbes de Provence, these recipes are the best of Provençal food. 8 Impossibly Chic Cocktails to Channel Summer in the South of France 01 of 15 Niçoise Salad Matt Taylor-Gross / Food Stylist Barrett Washburne This classic Provençal salad combines tuna, potatoes, green beans, anchovies, hard-boiled eggs, olives, and tomatoes. Julia Child used fresh green beans and tomatoes with tinned tuna and anchovies, plus olives and capers for an extra level of piquant flavor. Get the Recipe 02 of 15 Chicken Provençal Photo by Andrew Bui / Food Styling by Max Rappaport Simply seasoned pieces of chicken are browned until golden then simmered with a garlicky, olive-spiked, tomato pan sauce and served with crusty baguette for this bold braise from Southern France. Get the Recipe 03 of 15 Roasted Tomato Pissaladière Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver A popular Provençal pastry, pissaladière is commonly topped with caramelized onions, olives, and anchovies. For this recipe, Martha Holmberg roasts canned whole peeled tomatoes until slightly dehydrated to give them a pleasantly chewy texture and concentrated flavor. Keep it simple with store-bought puff pastry for the crispy, light, flakey crust. Get the Recipe 04 of 15 Ratatouille Photo by Kelsey Hansen / Food Styling by Greg Luna / Prop Styling by Stephanie Hunter Celebrate summer with this stew of tomatoes, zucchini, peppers, onions, and eggplant from Nice. Parisian Rebekah Peppler cooks each vegetable separately and finishes the stew with a generous portion of rosé to meld the flavors together. Get the Recipe 05 of 15 Anthony Bourdain's Soupe de Poisson Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless The saffron, orange, fennel, and Pernod in this soup are classic flavors from seafood soups made in the South of France. Anthony Bourdain served the soup with toasts slathered with garlicky rouille. Get the Recipe 06 of 15 Bouillabaisse Chloe Crespi Photography Make a quick-cooking, deeply flavored seafood broth from scratch for classi bouillabaisse. Layer a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry white wine for long-simmered flavor. Get the Recipe 07 of 15 Provençal Vegetable Soup © David Malosh Get exceptional flavor from pistou in this vegetable-packed soup from legendary French chef Eric Ripert. Get the Recipe 08 of 15 South of France Roast Chicken © Ian Knauer Channel Provençal flavors with Herbes de Provence, the blend of lavender, thyme, and fennel, for these 50-minute roasted chicken legs from Ian Knauer. Get the Recipe 09 of 15 Slow-Cooked Duck with Green Olives and Herbes de Provence © Matthew Armendariz Paula Wolfert slow-cooks duck with aromatics until it’s as tasty and tender as confit, then broils it until the skin is shatter-crisp. Get the Recipe 10 of 15 Provençal Grilled Lamb © Quentin Bacon Château de Campuget's Mathilde Dalle and chef Patrick Thibaud use the quintessentially Provençal combination of rosemary, thyme, and garlic to flavor this 45-minute grilled lamb. Get the Recipe 11 of 15 Seared Tuna with Sauce Vierge © Chris Court Evoke the flavors of southern France with Eric Ripert's light, easy tuna recipe. He crusts the fish with herbes de Provence, then drizzles his take on sauce vierge, an oil flavored with sun-dried tomatoes, basil, and capers. Get the Recipe 12 of 15 Brandade de Morue au Gratin (Whipped Salt Cod Gratin) © Con Poulos This Provençal dish is a great example of how to elevate modest ingredients like salt cod and potatoes — in this case, by whipping them with milk, olive oil, and garlic until luxuriously silky. Jacques Pépin serves the dish au gratin — browned, with cheese on top. Get the Recipe 13 of 15 Classic Pistou © Quentin Bacon Pistou is the olive oil-based basil sauce from the south of France that closely resembles Ligurian pesto. There's only one way to make true pistou — by hand, tearing basil leaves, then grinding the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Get the Recipe 14 of 15 Provençal Eggplant-Tomato Gratin Christopher Hirsheimer Roast ripe summer tomatoes and eggplant with herbs and olives in this recipe from Frank Stitt, who worked for the late great cookbook author Richard Olney in Provence, France. Get the Recipe 15 of 15 Provençal Vegetable Tart © Christina Holmes Repurpose the vegetables typically used in ratatouille for this savory tart from Didier Murat and Julianne Jones. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit