Provence is not just a region in the south of France. It is a state of mind frozen in the rays of the sun, the scent of thyme and lavender, the rustle of olive groves. For centuries, poets, painters, and chefs have drawn inspiration here. Van Gogh painted sunflowers and starry nights in Arles, Cézanne sought the form of Mount Sainte-Victoire, and Picasso loved village markets. But Provence inspires not only paintings but also culinary masterpieces. The simple, sunny, aromatic cuisine of Provence is a hymn to fresh products, herbs, and the joy of life. In this article, we will embark on a journey through the Provencal paths of taste and creativity.Light, color, and aroma: what inspires in ProvenceProvence greets with bright light. The Mediterranean sun here is so dense that it seems you can cut it with a knife. It bathes white limestone cliffs, terracotta roofs of villages, endless fields of lavender. It is this light that creates contrasts: the blue of the sky, the green of cypresses, the purple of lavender, the ochre of the earth. Artists say that the Provencal light is the best in the world. It heals the soul and awakens creativity. Aromas are no less: the scent of wild fennel by the roadside, jasmine on sun-warmed walls, smoky pine needles, grilled fish. In Provence, you want not only to see but also to smell, taste, feel. This is a land where all senses live. Herbs of Provence: the soul of local cuisine"Herbs of Provence" is not just a mix from the store. It is thyme, rosemary, marjoram, oregano, thyme, lavender (in small doses). They grow right on the hills where they are gathered and dried. Every house has its own recipe. Herbs are added to marinades for lamb, to baked vegetables, stews, cheeses. A pinch of them turns an ordinary omelet into a Provencal dish. The secret is that the herbs should be fresh (or well-dried). Local chefs rub them with their fingers to release the aroma and throw them into olive oil. No unnecessary spices, only what grew on these sto ... Read more