| GASTRONOMY The
savouring of Provence
- garlic, wild thyme, basil, onion, tomato, peppers,
bouillabaisse (rich fish dish),
aïoli (garlic sauce), lamb,
goat's
cheese of Banon, almonds, peaches,
the indispensable olive oil
and the
beautifully tinted wines, red, rosé and white of our hillsides.
In short
all the colours and perfumes of the Mediterranean.
Like the Cretans, this
diet of olive oil and sun enables us to live happily for a hundred years.
Well, come and taste ! |
Photo : P. Benet et R. Holzbachova
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