Discover ancestral flavours

Culinary traditions

in Vaison Ventoux Provence

The culinary delights of Provence are all about sharing. In Vaison Ventoux Provence, these traditions bring families and friends together around tasty, symbolic dishes. A local art of living, gourmet and convivial, to be experienced and relived without moderation, where your taste buds will thank you!

Le Gros Souper

Le gros souper is the meal served on the evening of December 24th… The table is set with three white tablecloths (sometimes embroidered with the initials of the lady of the house) and three candlesticks. The number three recalls the Holy Trinity. The table is decorated with three saucers of wheat for Saint Barbara’s Day, small branches of pine, holly or a few small bundles of vine shoots.

This copious meal is divided into 7 courses, ending with the log and 13 desserts, and is accompanied by the exceptional wines of the region, including the famous Vin Doux Naturel Rasteau and Ventoux quince wine…

As tradition dictates, the meal is meatless and plentiful, a sign of wealth and prosperity. The meal is centered on such essential dishes as gratin de carde, spinach tian with cod, goat’s cheese, cacha…

The 13 desserts

The 13 desserts vary slightly from region to region, but generally include walnuts, almonds, hazelnuts, dried figs, dates, grapes, apples, pears, oranges, black and white nougat, quince paste and panade.

Some gourmets add other sweet delicacies: for example, the pastry ” le Petit vaisonnais “, a delicacy made with almonds, honey and apricots, is a perfect match for fougasse, calissons and chocolate.

The Provencal Christmas in my family always brings back sweet childhood memories. Sometimes on the fire, sometimes on the balcony, Christmas in our house is often celebrated under a bright winter sun, which has often allowed us to have dessert on the terrace: how lucky is that?

My grandmother always made it a point of honor to respect Provençal culinary traditions, adapting them in her own way and to the tastes of each of the dozens of guests around the table, so that it was above all a warm, festive moment. I particularly remember the cardoons (not always appreciated by the younger guests), the capon and the 13 desserts (in truth, many more if we’re being objective)! Nougat, dates, chocolates, mandarins, breadcrumbs, candied fruit, marrons glacés… often an impressive conclusion to an already full meal!

Joris

Discover the flavours of Provence With recipe ideas

Let us guide you through a few recipe ideas to introduce you to Provençal dishes… Whether you’re a fan of traditional recipes or curious about new culinary experiences, plunge into this universe where each dish tells a story, that of a land and its art of living. Provençal recipes reveal intense, natural tastes, celebrating each ingredient with unique authenticity!

Savoury side

Carding in sauce

Celery with anchovies

Spinach and cod tian

The cacha

Sweet side

I’ve been “adopted” by Vaison-la-Romaine for 12 years. To pass on the traditions of my country to my children, we’re trying to merge Provencal and Polish customs. We’re already starting preparations in November. Following the family recipe, we make a dough that will ripen for 1 month before being shaped into pretty gingerbread loaves.

The evening of December 24 is the big “lean” meal, with 12 traditional dishes. Before sitting down at the table, we wait for the 1st star to appear in the sky, share the host and exchange greetings, read from the Bible and sing “kolędy” (traditional Christmas carols). A bit of hay is placed under the white tablecloth to symbolize the birth of Jesus. An empty plate is placed at the table to symbolize hospitality towards an unexpected guest or a person in need.

After the meal, it’s time for presents under the tree, and at midnight everyone goes to midnight mass.

Joanna