Many things still excite me about life in Uzès. Like food. If you like French food, this post is about the food in the south of France and how it literally “fills me.”
All About Food South of France
I never take a good meal for granted here in France, whether it’s prepared for me or I fix it myself. With fresh produce, bakeries, three butcher shops, and a handful of good restaurants within easy walking distance of my apartment, there’s no excuse for eating bad food.
Extraordinary Places
Some days, I join friends to drive a few miles out of town to a place that’s extraordinary. It’s always for lunch.
This time, we drove down the road to Argilliers. The restaurant’s simple setting complements the imaginative menu, creating an oasis in the midst of nowhere.
Cook’n with Class
I was invited to join an extraordinary cooking adventure last week: an online class with Chef Eric of Cook’n with Class. Imagine cooking in France with classmates from distant places, such as Australia, in their own kitchens!
So that I could take it all in, I chose to watch the class, not cook. That’s an option with Chef Eric’s online courses. With the recipes and the video, I can try out the recipes with no one witnessing my mess!
The theme for the class was L’Apero Provençal. We prepared traditional Provence food, typically served for l’apéro and an apéro dînatoire, under the guidance of a professional chef.
L’apéro ou l’apéritif ?
You say “tomato,” I say, “tomato.” In France, or at least around the part of France that I know, “l’apéro” is the short name for “l’apéritif.” Typically, it means serving a pre-dinner drink with simple finger foods — chips, olives, nuts, and perhaps a petite toast with a topping. You usually have l’apèro after 6 PM. Never serve so much that your guests don’t eat your dinner.
Un apéro dînatoire
These days, a popular event among friends here in Uzès is an expanded version of l’apératif or “un apéro dînatoire.” Guests arrive around 6 PM and stay up to 3 hours. For the occasion, the host can expand the quantity and range of foods to include small plate items that require a fork or spoon. Cold vegetable velouté (creamed soup) and seafood (salade de poulpe) are good examples. Often, you see slices of pizza on the table, especially the savory anchovy and olive pissaladière. Some “un apéro dînatoire” guests bring a favorite dish to share. Foods range from savory to sweet. Beverages can include a sparkly cocktail — Aperol Spritz, Kir Royale — champagne, and wine.
Whatever the day, the time, or the occasion, the good life here is about good food.
