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The Saint-Gilloise agriade
A bed of capers, anchovies, gherkins, and onions, a nice piece of meat to simmer… This is the Saint-Gilloise agriade, an authentic and tasty dish. A treat for your taste buds! The Saint-Gilloise agriade or the mariners' stew is a typical dish from the Gard, a local specialty that the Saint-Gillois, Camargue peasants, and Rhône boatmen took...
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The crespeou
Authentic crespeou recipe (easy in less than 15 minutes). A typical Provençal omelet dish. As an aperitif or starter, you'll love this Mediterranean specialty! Crespeou is a traditional Provençal dish, particularly popular in the south of France. It's a kind of colorful, multi-layered omelet cake,...
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Beaucairoise beef
The best recipe for Beaucairoise beef, by a Beaucairoise! It's a comforting dish from the South of France, a slow-cooked beef stew with capers and anchovies. Beaucairoise Beef is a beef stew to which anchovies and capers are added at the end of cooking. Ingredients...
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Anchoïade
This traditional sauce is the epitome of Provençal cuisine. Anchoïade is ideal spread on toast as an aperitif or served with raw vegetables. Immerse yourself in the authentic flavors of Provençal terroir with this traditional anchoïade recipe. This Mediterranean delight showcases southern produce, such as anchovies and virgin olive oil.
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Cod brandade
Make your own authentic cod brandade. Discover our grandmothers' traditional Provençal recipe here! This recipe uses dried cod and is prepared the day before. Cod brandade is a specialty made from dried and salted cod. This specialty from Nîmes has spread throughout Occitanie. Ingredients...
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Olive-themed variation, recipe from the Epicerie
A selection of olive-themed recipes created by Christine, Chef of the L'Epicerie restaurant in Beaucaire: green or black tapenade, quail and chicken in a black olive crust. For an aperitif, Christine offers her green olive cream with goat cheese or her black olive cream with almonds. For the main course: roasted quail or chicken thigh...
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Bull's milk, foie gras and prunes
A Camargue recipe for the holidays: how to revisit a bull gardianne? Here's the bull foie gras and prune candy by Damien, Chef at the Auberge de l'Amandin (Beaucaire). A magnificent starter for Christmas! If you have leftover bull gardianne and don't know what to do with it, here's a lovely way to...
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Romantic weekend
Plan a romantic weekend near Nîmes and Avignon! Great places to go out, dinner, restaurants, walks, charming hotels. Our top tips for a romantic getaway! Honey, pack your bags! ... I'm taking you on a little getaway in the sun! Less than 30 minutes from Nîmes and Avignon, we...
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The ratatouille
Authentic ratatouille recipe cooked by locals! It's a Provençal specialty made in the summer, using sunny vegetables, ideal to accompany your grilled meats! Ratatouille is a traditional culinary specialty of Niçoise, Provençal, Occitan, and Mediterranean cuisines, based on a simmered stew of Mediterranean vegetables and olive oil. Ingredients for...
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Garnished Aioli
If there's one dish that's typical of our beautiful Provence, it's undoubtedly our famous aioli. Aioli is to Provence what butter is to Brittany! A healthy and balanced recipe. The garnished aioli is combined with vegetables and cod (a typical Provençal dish). Aioli...
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Two-color tapenade
Tapenade, the essential ingredient for your Provençal aperitif! An easy and foolproof recipe, to make at home in less than 10 minutes! Make your own homemade tapenade! Tapenade is an iconic recipe from Provence, made with black or green olives with olive oil, capers, anchovy fillets, and garlic.
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Beaucaire bread
Making your own bread is so satisfying! Here's the REAL recipe for Beaucaire bread, a long loaf with a thin crust and a honeycombed crumb, a bread that keeps perfectly. Beaucaire bread is unique in its design. It's a regional bread typical of Languedoc-Roussillon, particularly emblematic of Beaucaire where it is said to...
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Beef stew
The real recipe for Arlesian beef stew! A great winter recipe, a comforting casserole made with beef, pork, black olives, and white wine. Ingredients for 6 people: Preparation:
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The History of the Madeleine Fair
The Madeleine Fair was, in the 17th and 18th centuries, an international market that attracted merchants from all over Europe to Beaucaire. History and anecdotes. What is this fair, who is this Madeleine? The Saint Mary Magdalene Fair is this large international market that made the reputation and fortune of the...
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Manadier, a job of passion
What does a manadier do? Discover the work of Camargue horse and bull breeders, the passionate people who perpetuate the traditions of our region. More than a job, it's a passion! The job of a manadier is, above all, a job of passion, centered around the breeding of Camargue bulls and horses. We...
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Picholine, the star olive!
In our region, the star of every good restaurant is the olive! And the star among stars... It's the picholine, of course! It's one of the culinary treasures of our region, and has been for centuries. This unique olive has its roots in Collias and is now the pride of the entire Gard region. Discover...
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Saint Barbara's wheat
Saint Barbara's Wheat: A Provençal tradition of hope that brightens the month of December in the Terre d'Argence. Are you familiar with this custom? Welcome to the south! With its deep roots in Provençal culture, the tradition of Saint Barbara's wheat brightens the beginning of each December with a message of abundance and renewal. But where does...
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The 13 Christmas desserts in Provence
Dive into the history of the 13 Christmas desserts, an essential Provençal ritual combining indulgence and sharing. Discover the origins of this tradition from the south of France. The tradition of the 13 desserts: a gourmet treasure from Provence. The tradition of the 13 Christmas desserts is an emblematic ritual of the Terre d'Argence and the south of...
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Epiphany in Provence
Do you prefer frangipane galette or the King's Crown? In Provence, Epiphany is a tradition that combines expertise, traditions, and exceptional local products. In the South of France, Epiphany is clearly different from the traditions of the North. Here, we're not talking about frangipane puff pastry galette, but rather the King's Crown cake.
Sandra
Nestor
Hello!
Hello! I'm Nestor, the destination concierge.
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