Cuisine from the south of France

Wednesday, May 2, 2001 at 1:00am

Just say the word Provence to any food-loving travelers, and they will probably respond, eyes glistening, with dreamy evaluations of the first real bouillabaisse they experienced in the south of France.

A celebrated seafood stew created in this region, bouillabaisse combines a mixture of seafood with onions, tomatoes, white wine, garlic, olive oil, saffron and herbs. There are as many versions as there are cooks, but most versions have these key ingredients.

Your travelers might also revel in the first aioli tasted

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