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Provençal Food
Cultivated in the brackish wetlands of the Camargue delta, this exceptional rice benefits from the unique terroir where fresh and salt waters meet. The distinctive red rice variety adds nutty complexity to regional dishes, while the white rice serves as a foundation for Provençal cuisine.
The mysterious black diamonds of Uzès emerge from limestone-rich soil beneath oak and hazelnut trees. Winter markets come alive with their intoxicating aroma, as local traders share their treasured hunting spots only with the most trusted buyers. A true luxury of Provence.
These AOC-protected walnuts, with their delicate, buttery flavor, thrive in the region's unique climate. Their smooth shells open to reveal plump, golden kernels that add richness to salads and traditional desserts. Local producers still crack them by hand.
Summer brings an abundance of plump, honey-sweet figs to local markets. These ancient fruits, perfectly adapted to the Mediterranean climate, burst with flavor from June through October. Local varieties range from deep purple to vibrant green, each offering its own subtle sweetness.
Photo by James & Carol Lee
Sun-ripened olives from ancient groves define the landscape and cuisine of Uzès. Local varieties like Picholine and Lucques offer distinct flavors and textures, while traditional mills press golden oil that captures the essence of Provence.
