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For many years cooking in Province has been dismissed to a bad substitute for the luxurious cuisine of northern France and Burgundy. Those people who still consider Provencal cooking is diminished to olives and fish stew has never eaten Chef Jean-Andre Charial's variant of stuffed courgette blossoms trimmed with roast courgette flowers, or Jany Gleisse's incredible dessert of ice cream under a dome of a raw lavender dressing and lavender honey. "Petit Nice" is the only one restaurant in France to gain the sought after Michelin third star this year. You don't have to attend a Michelin restaurant to value the diversity and the tastes of Provencal cooking. You have the opportunity to find not only provincial but local food, for example, the petits farcis with ground meat and vegetable filling or the lou fassum that's another variant of cabbage packed with chard, sausage meat, rice and onions. Nimes owns its brandada and salt cod soaked during several days in water and milk and then intoxicated into a hot puri plus olive oil. Whatever the district, Provencal cooking has always exploitative the usage of vegetables and high quality meats and fish well before crème sauces and rich butter that is famous as cholesterol factories.
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