For lovers, as we know, the sky is full of violins. For visitors to the south of France on holiday in the Ardèche, by contrast, the sky is full of culinary delights that, like the sounds of a whole orchestra, invite you to fall tastefully in love. Forget for a moment thoughts of gazpacho, sushi, raw-vegetable platters or even fast food. Why not live like a king in the land of the Tricolore for once, why not indulge with pleasure on a journey between Provence, the Languedoc and that Ardèche region which, as the “wild heart of France”, recommends itself to gourmet guests with its GENUSS magic (the magic of enjoyment) and the interesting “ESSkapaden” (eating escapades) of a regional fresh cuisine?
Bright yellow mountain broom, blue lavender fields – everything gives off such a strong scent that you know even with your eyes closed: you are in Provence. And thus in a region whose olive oils are among the best in the world. The mild, golden-yellow oil goes superbly with garlic and preserves the full natural taste of the mostly deliberately simply prepared dishes – from aïoli through saffron-yellow fish soup to vegetable dishes that culminate in the famous ratatouille – that “accent du soleil” typical of the region.
Dream pairings: wines and good food
From olive oil to the wines of the Languedoc-Roussillon growing region it is only a short, but no less tasty step. Remarkable: around 25 percent of all French wine production comes from this region, whose top wines, such as the excellent Banyuls, are a model for winemakers all over the world. A gentle “Grand Philippe” goes with roast duck with prunes, an elegant “Les Travers de Marceau” rounds off tender lamb chops with a thyme crust, while a “Sauvignon Blanc Côtes de Thongue”, for example, recommends itself as an exquisite companion to bouillabaisse. Two more dream couples are grilled venison steaks and a piquant, fresh-on-the-palate “Les Garrigues” from the estate of the cult maverick winemaker Pierre Clavel, or fresh grilled spiny lobsters, which combine with a glass of “Saint-Chinian” from Rimbert to make a culinary highlight.
Esskapaden of the Ardèche
The cooks of the holiday region are truly to be envied. They need not worry about the quality and freshness of the ingredients, for they have plenty to draw on! And practically on their doorstep: tomatoes, courgettes, aubergines, garden-fresh herbs, chestnuts and mushrooms, fresh fish, tender lamb, finely marbled beef and spicy game!
What would a gourmet holiday be without boeuf en daube, a beef stew in red wine sauce, or the typical tapenade, a purée of black olives, capers and the best olive oil? Anyone who dares should definitely order “grenouilles à la provençale” once, that is, breaded frogs’ legs fried in oil with plenty of garlic.
On the menus of “restaurants, bistros & co.” you will also find regional specialities such as game and poultry pâté (pâté de gibier / pâté de volaille), delicious caillettes (dumplings of chard, minced meat and fresh herbs), lamb stew (civet d’agneau), rabbit stew (civet de lapin). Braised tripe (tripes) or the Ardèche version of a white sausage (boudin) are considered an insider tip. And how about hot profiteroles to finish, an apple or blueberry tart, or even a creamy chestnut cream? The Ardèche and your hosts, Marina and Stefan Baader, in any case wish you: “Bienvenue et bon appétit!”