Provençal cuisine is almost always prepared with oliveoil (huile d'olive) and garlic (ail).

Tomatoes are another common ingredient, and you can safely assume thatany dish described as "à la provençale" will beprepared with garlic-seasoned tomatoes.

Other vegetables that frequently appear on Provençal menusare eggplant (aubergine), summer squash (courgette)and raw onions.

Tomatoes, eggplant and squash stewed together along with green peppers,garlic and various aromatic herbs produce that perennial Provencal favorite,ratatouille.

Perhaps the most typical sauce of the region is the Aioli,prepared by mixing mayonnaise - made with olive oil of course - with lotsof fresly crushed garlic.

It is spread generously on hot or cold vegetables, such as asparagus (asperges),eggs, fish...

Provence's most famous dish is bouillabaisse,which is made with at least three kinds of fresh fish cooked for ten minutesor so in broth with onions, tomatoes, saffran, and various herbs, includinglaurel, sage and thyme.
Bouillabaisse is usually served with toast and rouille, a spicy sauce thatsome people mix into the soup but which others spread on the toast. Themost renowned bouillabaisse is made in Marseille.