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Provençal Food
The sun-drenched landscapes of Uzège conceal beneath their surface a gastronomic treasure of unparalleled allure: the black truffle. These 'black diamonds' represent the perfect marriage between nature's patience and human expertise—a mysterious alchemy that occurs in the calcium-rich soils around Uzès. Journey with us from truffle hunt to table as we explore this emblem of Languedoc's gastronomic heritage.
Nurtured between Mediterranean salt marshes and fresh Rhône waters, Camargue rice embodies the wild soul of Provence. The ruby-hued rouge variety offers a profound nutty character that transforms simple ingredients into extraordinary dishes, while the IGP-protected white grains have sustained Provençal traditions for generations. Discover how to identify, prepare, and pair this exceptional grain with locally-foraged wild fennel and regional wines from our doorstep at La Flânerie.
Summer brings an abundance of plump, honey-sweet figs to local markets. These ancient fruits, perfectly adapted to the Mediterranean climate, burst with flavor from June through October. Local varieties range from deep purple to vibrant green, each offering its own subtle sweetness.
These AOC-protected walnuts, with their delicate, buttery flavor, thrive in the region's unique climate. Their smooth shells open to reveal plump, golden kernels that add richness to salads and traditional desserts. Local producers still crack them by hand.
Photo by James & Carol Lee
Sun-ripened olives from ancient groves define the landscape and cuisine of Uzès. Local varieties like Picholine and Lucques offer distinct flavors and textures, while traditional mills press golden oil that captures the essence of Provence.
