The many visitors who travel to France to learn French are seeking a lifestyle that the whole world envies. But what is the French art of living? Although it's difficult to answer briefly, it is undeniable that the French love for gastronomy plays a key role. Learning French by combining morning lessons with afternoon tastings and culinary activities offers an ideal program. As the gastronomy of the French Riviera is distinguished by typical French dishes that reflect its history, nothing beats an immersion into the local French cuisine.
The ratatouille, one of the most famous French dishes, holds a special place in Provençal heritage. This dish, whose etymology dates back to the 18th century and derives from the verb “touiller” (meaning “stir”), perfectly illustrates French culinary habits. Ratatouille highlights the vegetables and condiments of the Mediterranean terroir: eggplants, zucchini, tomatoes, peppers, onions, garlic... Its preparation is debated: some argue for cooking the vegetables together, while others prefer cooking them separately to preserve the distinct taste of each ingredient. This recipe bears similarities to other regional dishes, such as the Basque piperade, which testifies to the richness of French cuisine.
The socca, a part of the region's culinary specialties, is particularly rooted in the Nice tradition. For adults participating in French, gastronomy, and wine classes, it's a perfect introduction to French cuisine from the Riviera. Made from chickpea flour, water, and olive oil, it requires cooking in a wood-fired oven to develop its characteristic texture. In Nice, it is traditionally tasted on Saint Barbara’s Day, which falls on December 4th. Tasting the socca follows a true ritual: it is savored very hot, often spiced with pepper, accompanied by a glass of Provençal rosé or pastis. In the alleys of Old Nice, street vendors continue the tradition by serving it in paper cones. In short, it is a snack that could make the socca a representative of the region’s "street food."
For those who wish to learn French through cuisine the pissaladière is a great example of Nice's culinary heritage. Its name comes from the Occitan “peis salat”, referring to the salted fish that forms its topping. This specialty relies on a homemade bread dough, topped with a layer of onions slowly cooked in olive oil. Then, anchovy fillets and black olives are added to this preparation.
To accompany a good pissaladière, participants in French, gastronomy, and wine classes in France will choose local wines, particularly those from the “Bellet” appellation, which will perfectly complement the pronounced flavors of the anchovies and the sweetness of the caramelized onions.
As part of a gastronomy and wine program, bouillabaisse is an excellent choice. A wine from Cassis would be an ideal accompaniment for this traditional dish, which has evolved into a refined and rather expensive dish. The paradox is that this preparation was once used to make use of unsold or low-value fish!
The recipe requires specific fish ( rascasse, monkfish, John Dory, and scorpion fish). The broth, to which saffron is added and which is enriched with Mediterranean vegetables like fennel, must simmer slowly. Then, “when it boils, we lower it”, which explains the name of this Marseille specialty.
First, the broth is poured over garlic-covered croutons, and the fish are served separately. The sauce (called “rouille” because of its color) is an emulsion made of garlic, olive oil, and red peppers.
Learn French for adults will allow you, among other things, to discover aioli. Aioli is a complete and convivial meal whose name comes from the fusion of Provençal terms for garlic ( alh) and oil ( òli).
The sauce, an emulsion of garlic and olive oil, forms the base of this dish, which can be prepared in several versions. The "grand aioli marseillais" combines salted cod and seasonal vegetables ( carrots, potatoes, cauliflower, and green beans). You should also know that a good aioli can be enjoyed both hot and cold.
As Frédéric Mistral wrote, “aioli concentrates in its essence the warmth, strength, and joy of the sun of Provence”. This quote perfectly sums up the spirit of this family dish. Paired with local wine from the Alpilles, this specialty will allow those who want to learn French in France to enjoy a delightful meal on a very modest budget.
Learn French for adults will allow you, among other things, to discover aioli. Aioli is a complete and convivial meal whose name comes from the fusion of Provençal terms for garlic ( alh) and oil ( òli).
The sauce, an emulsion of garlic and olive oil, forms the base of this dish, which can be prepared in several versions. The "grand aioli marseillais" combines salted cod and seasonal vegetables ( carrots, potatoes, cauliflower, and green beans). You should also know that a good aioli can be enjoyed both hot and cold.
As Frédéric Mistral wrote, “aioli concentrates in its essence the warmth, strength, and joy of the sun of Provence”. This quote perfectly sums up the spirit of this family dish. Paired with local wine from the Alpilles, this specialty will allow those who want to learn French in France to enjoy a delightful meal on a very modest budget.
This preparation, which can easily be found at Provençal markets and whose origins date back to Antiquity, has gradually improved. This paste is made from black olives, capers, anchovies, and olive oil, all spiced up with garlic and herbs. Originally a simple popular preparation with capers and herbs, it now delights even the greatest contemporary chefs like Alain Ducasse. It is mainly enjoyed as an appetizer, spread on toast or as a dip.
The French language courses in France for seniors offer an opportunity to discover tapenade. It gets its name from the Provençal word "tapen", meaning "capers", a key ingredient in the recipe.
Among the sweet culinary traditions, the tarte tropézienne will delight all sweet-tooth enthusiasts. This tart, born in the pastry shop of Alexandre Micka, a craftsman of Polish descent, gained its fame in Saint-Tropez thanks to Brigitte Bardot during the filming of the movie “And God Created Woman”.
It is a type of soft brioche dusted with sugar crystals, filled with a mixture of custard and buttercream, sometimes flavored with orange blossom water. Although it is possible to make this tart yourself using cookbooks, the cream's composition remains a well-kept secret: only three people are said to know the original recipe for this dessert...
