Five Foods and Flavors of France

France has something for everyone. Lovers of food, history, wine and beautiful scenery will have no shortage of incredible options to explore.

That’s why Oldways has organized two culinary trips to France this year – Provence in April and Bordeaux in October. From sea-soaked ingredients and gorgeous coastal views to rolling hills and one-of-a-kind wines, we know these trips will be brimming with joie de vivre, or joy of living.

Although we love French gastronomy for being rich in flavor, it’s equally important to us at Oldways to explore the rich stories behind cultural foodstuffs. All of the foods and ingredients we’re most excited to explore in France – from wine to tapenade – are made unique by the terroir, tradition and heritage behind them. 

So, in preparation for the pinch-me moments to come, here are just five of the many foods and flavors we can’t wait to explore in Provence and Bordeaux:

Wine

From Château La Tour Blanche in Sauternes to Chateau Lynch Bages in the Medoc and Chateau Malherbes and Chateau Thieuley in Entre-deux Mers in Bordeaux – one of France’s best-known wine regions – to crisp rosé and full bodied Cote du Rhone wines in Provence – France’s oldest wine region – Oldways will be visiting a wide range of interesting, beautiful and versatile wineries.  

In Provence, we will visit Domaine de Piéblanc, a winery in the Gigondas region that cookbook author and teacher Patricia Wells describes as being “blessed with 2,800 hours of sunshine each year and a fine drying effect from the mighty mistral winds.” In Bordeaux, we will constantly have wine on our minds as we visit four different wineries in Medoc, Sauternes and Entre-deux-Mers. Paired with commentary by sommelier Dana Beninati, and a visit to Cite du Vin, a spectacular wine museum along the Garonne River in Bordeaux, we will have a good portrait of the wines of the region.  

Olive oil

Olive oil will always be one of the ingredients we lean the most heavily on at Oldways. It serves as the starting point for so much of our cooking, but it’s also sophisticated and delicious on its own. 

Provence is lauded for its fresh ingredients – fish, garlic and herbs among them – but arguably none as commonly used as olive oil. Even the region’s borders are sometimes described as “where the olive trees end.” While on our Culinaria in Provence, we will visit the Moulin CastelaS– an olive oil mill – and try some of the best olive oil in the region for ourselves.

Tapenade

As it turns out, olives are wonderful for more than their oil – each country and region has its own unique olive spreads and appetizers, and in Provence, the most popular is tapenade. This traditional spread is made with, of course, olives, as well as capers, anchovies, mustard, garlic, thyme, black pepper and olive oil, according to Patricia Wells.

She writes: “During the past few years, cooks have gotten more and more creative, making tapenade with green olives, almonds, and a touch of pastis, or combining green or black olives with everything from dried tomatoes to anchovies to sardines…No matter how you make them, these spreads are part of a timeless moment of pleasure.”

Canelé

If tapenade is a signature Provencal recipe, canelé and Bordeaux are equally intertwined. Crunchy and caramelized on the outside, with sweet, soft insides, these delicious pastries are made with simple ingredients that are then bolstered by vanilla and/or rum.

We will try our share of canelé in the city of Bordeaux, with our first exposure to them coming from Diane Rovner at Bordeaux in Bites, who will take us on a walking tour of the city. But that’s just the beginning: we will enjoy a cooking class two days later, where we’ll learn to make them ourselves so we can take this sweet taste of Bordeaux home with us.

Goat cheese

Just as there are too many cheeses made with cow’s milk to count, France is home to countless goat cheeses – or chèvre. According to the Studd Siblings – as written in their book “The Best Things in Life are Cheese” – chèvre “translates to ‘goat’ in French. Often used to describe goat’s cheese with a creamy, tangy flavor.”

We will enjoy variations of this special heritage treat in both Bordeaux and Provence, alongside fabulous wines, but we will also participate in a full tasting at La Fromagerie du Passage in Aix-en-Provence, the city we’ll be based in. This shop offers over 100 cheeses from producers that prioritize sustainability, along with all of the wine and accoutrements one could ask for. It is sure to be a special culinary experience.

Ultimately, both Provence and Bordeaux are paradise for those who love food, wine, and the stories behind them. For those seeking a delicious, rich, and wholly unique culinary travel experience, join us in Provence from April 23-30, or Bordeaux from October 12-19.

Bon voyage! Bon Appetit!