Tour France: Culinary Bliss

Tour France: Culinary Bliss!Our trip highlights always include culinary adventures. This trip is no exception. A spectacular tasting menu, a private luncheon, even a special cafe...whether formal or casual, it's truly Bliss!Foie Gras...compote....what more can we say?Marscapone ravioli with parmesan foam make the perfect accompaniment --Tomatoes and an incredible fresh ceviche in an almond milk...squab, cherries, and rhubarb....A nice finish to the day! 

Tour Provence: Lavender in Provence

Tour Provence: Lavender SeasonWhat's your favorite color? Well, in summer, my favorite color is lavender. And, right now, it's in full bloom...From the hills of the Luberon to the valleys, the color lavender is everywhere. It's Bliss!Contemplating photos....

Tour France: A Mediterranean Adventure

Tour France: A Mediterranean Adventure. It's BlissSummer vacations involve the beach, for sure. But, what many people don't know is that there are stunning beaches, with world class views, and great dining --on the Mediterranean, that don't break the bank --and still make you feel like you're in a fairy tale land (which you are).Hope you enjoy these photos --as we continue to Tour France.

The view from here:looks like this:And this...as you watch the boats go by. This is a little sailing school. Too Cute!look carefully --there's a castle at the mid point of the cliffs (top of the lower cliff). Staying there is quite an experience.One room left in mid July and one in August. Contact us toute de suite to book.

wendy@blisstravels.com 609 462 6213.

Tour France: Provencal Perspective

Tour France: Provencal Perspective.Perspective is an interesting thing. Sometimes it refers to your relationship with people, sometimes time, and sometimes the physical environment...In Provence I usually see all three things at once. And that's a good day!Here we are at a typical Provencal lunch. Sure it takes 3 hours...But, it's not like "Thanksgiving dinner". We are not all just dying to lay down on the couch to lessen the "pain" of overeating. Rather, it's a relaxing and integral, yet energizing, part of the dayThere's your perspective AFTER the meal...what do you do? Here's one idea...Though it's certainly not the only good idea, it is one that we find Bliss-ful!(sorry it's sideways-- that's Emmy taking the road less traveled to the top of the cliffs...)Then there's physical perspective --in view and in deed...indeed!To give you some perspective of the size of these cliffs, the above shot was taken from the cliff it faces --at a distance. The bottom two show CLIMBERS on the facing cliff. You must look quite hard --they are the "ant" like things on the rock face!In this shot, the crevice in the rock is actually big enough to camp on --see the people walking inside of it?All of this seems to put life in a better perspective. Bliss is not a "holiday" event or a gift. It should be a regular feature in your life.  Call us when you are ready!609 462 6213 or wendy@blisstravels.com. 2 rooms  in August and October are available. 1 room in July. June and September are full.

Tour France: Experience Provence...like a local

Tour France: Experience Provence...like a local (menu suggestions below)

Wondering down the village roadto visit the local market --set up from the town parking area through the main square, and on several little streets. Not the biggest area market --but a very authentic and less touristy one.Taking our picnic items to a nearby olive grove where we walk along and see the first lavender blooms.peeking in corners at gardens

Paints quite a nice picture of the day --we think it's Bliss

 Picnic Menu: Roast rabbit a la moutarde, artichoke vinaigrette, wood oven baked bread, freshly picked cherries and melons.

Tour France: Best Summer Festivals in Provence (with schedule)

Tour France: Best Summer Festivals in Provence and Festival Schedule.Schedule:Cherry Festivals in mid and late JuneMelon Festival in JulyLavender festivals in late July and AugustBastille Day --July 14Tour de France --July 14 in ProvenceWine and art festivals...July etc.Fete Votives: late June, July and August.Summer is festival season. Provence is full of a huge variety of festivals.There are themed festivals. There is a honey festival, several wine festivals, art festivals, a melon festival, a cherry festival...and pretty much a celebration of any food product you can think of. Below are some photos of past festivals.

Being inducted into the "royal order of the melon". Really.A special melon dish. Lobster or prawns are baked in this one of a kind "plat". We have been privileged to do this with the chef several times.The meal following the festival celebrating the town's release from the dragon.

Walking around the Lavender festival last August.

There are "fetes votives" in each village. Those include things like dancing in the town square to live music, Champagne "stands", carnival games and perhaps even a special market. I love these local festivals. They bring such romance to a Provencal night.The cafes take advantage of the closed roads to set up table everywhere. Bands play on the side walk --trumpets and all!Evening fireworks over a Mediterranean village.There is Bastille Day. This brings a weekend full of festivities. In Paris, it is dominated by parades andfireworks over the Eiffel Tower. In Provence, it is marked by celebratory town wide meals (Pistous and Aiolis), dancing and fireworks in the town centers and huge, luscious markets full of tantalizing treats and products.

Tour France: Summer Colors Provence & Mediterranean

Tour France: Summer Colors

Provence and the Mediterranean. It's the most colorful, tasty time of year. Vibrant is the word that best expresses the summer. Long, languid, yet energizing. Enjoy the photos below. Taking them was Bliss!

Dancing in the streets...for every holiday, summer festival and so fun to do and watch!Clear blue, peaceful...A favorite place to promenade and watch the street performers.dining on the mussels, beachfront on the island

a bientôt! Hope to see you this summer. Contact us for more information

Tour France: Paris & Provence Showers and Flowers

Tour France: Paris and Provence: Showers and FlowersPainted on a wall in the Marais...early spring themes!

X marks the spot of our favorite peaceful Parisian landmark.

Outside the Tuileries and in Provence --blooms!

Capturing iris's at the farm.Spring gives way to summer.And a little summer picnic to end the post!.

Tour France: Paris & Provence Architecture and Structure

Tour France: Paris & Provence -Architecture and Structures.We love these shots.City Hall is dotted with sculptures, several by Rodin -- and surrounded by fountains in summer and an ice run in winter.Along the Seine. A great place for a picnic or to read. This turns into the Paris Plage in summer!In Provence:The new church in our village.Where the bridges and buildings offset the blue of the sky.Sunshine and blue skies, and...Bliss

Tour France: How to Have The Best Sunday Ever in Provence

Tour France: How to Have The Best Sunday Ever in Provence!There are few things better than a Sunday in Provence. In fact, even if you do nothing special, it's a pretty great day. However, the photos below are what we consider pure Bliss. This is the best Sunday EVER! (And after you've read this, if you disagree, I truly would love to know what you do in Provence that is BETTER!!)To start, we go to our absolute favorite place for a traditional 4 course Sunday lunch. Nestled in the cliffs...It's a stunning but very casual place. When we talk about authentic dining, gourmet but not fussy, this is what we mean.The appetizer platter comes out for people to share. Provencal treats like Anchoiade, tapenade, moules or wild mushrooms...Followed by one of the traditional main courses --this is 'yours truly' filleting everyone's fresh stream trout! Of course, daube and lamb etc are also choices.The Provencal tomatoes and purely delicious creamy potatoes are served as accompaniment.After is the cheese course. Banon is local to the area. It really can't be found anywhere outside of the region --not the real stuff properly ripened.Then come desserts...Then the traditional Sunday hike.  When we say the road less traveled and "off the beaten path", we mean it!Up to the ruins for a quick "look". Though some people chose to relax in the shade instead of making the climb.Capturing the view.If you can!And then back "home" for the evening. If you can top this day of pure Bliss, I'd sure like to know how! If you'd like to do this with us some day, contact us! We'd love to share this wonderful experience with you sometime this summer. We will be there in July and August!A Bientôt,Wendy

Tour France: A Typical Day in Provence with Bliss Travels

Tour France: A typical day in Provence with Bliss Travels.For the photographers, there was an early morning shoot. The rest of us had a leisurely breakfast or even slept in. We all met in the garden, and then drove to see the poppy fields, where Anthony helped people capture the beauty.After our shoot, we visited a local village and friends we adore.For lunch we shared specially prepared warm goat cheese salads or soup au pistou and  then had an omelette made with farm fresh asparagus (thank you Lionel --our favorite chef in the village --who always has local eggs and something special for my perennial omelette!)After lunch there was sightseeing, walking, gallery hopping and, yes, more photography --yours truly even modeled --and learned there is a "walk", a "look", and, of course, not to smile too much!! For our next photography trips, there will be an option to do portraiture and we will use models.But, ever the guide, I continued to give clear direction to all who asked!We finished the evening with a wine tasting and meal in a private cellar --candle lit, with a menu to order. Pas Mal!In case you were wondering --the blue in the sky is not touched up. That truly is the color!We hope to share this and more with you on our next trips. July and August festivals are just around the corner, as is our fall photography, foliage and Chateauneuf du Pape trip! Contact us now! Wendy@blisstravels.com

Tour France: The Best Time to Visit Provence is "in Bloom"

Tour France: Visit Provence in Bloom.Spring time provides wonderful and very different sites.The first "lavender" colored bloom of the season!In every direction the sights are green and blossoming.I just can't get enough of the poppies!And, of course, every day must have a castle in it somewhere!Join us! It's Bliss! Contact us with any questions.

Tour France: Vacations in Provence with Bliss Travels

Tour France: Vacations in Provence with Bliss Travels:Some shots from our current trip --  A professional makes all the difference! Whether it's knowing what and how to shoot -- or where to find the authentic places and uncommon sights.

One of the paths that lead to an old Roman road...Poppies under a 2000 year old bridgeMorning light!

Tour France: Recipes from Locals & Insider Experiences during Vacations in Provence

Tour France: Recipes from Locals & Insider Experiences during Vacations in Provence I've been touring France and leading small custom groups on "insider vacations" for a while now. Some of what we do is haute cuisine and grand chefs with Michelin stars. But, some of the best, most authentic experiences occur in the countryside and about country cooking and local lore. I have been collecting recipes, adapting them and teaching French cuisine for almost as long as I have been leading trips.Each recipe has a story. This one is very special. The story is as deliciously amusing as this country recipe is tasty.  So for a casual Provencal experience, try this story on for size!

Everybody should meet their local French butcher. He is charming, funny, full of advice and local color. One day several years ago, while attempting to test some new recipes as well as research an area winery, and be very efficient by accomplishing this in one afternoon, a woman who worked for me and I decided to visit the local butcher of Menerbes instead of the one in our nearby town. The weather was quite hot and we needed to order meat, but didn’t want to cart it around with us all day, to roast in the strong provencal sun. In this way, we two American women, entered the Boucherie in Menerbes, requesting, ever so politely, in French, to please have a chicken (and rabbit, if one was available) prepared for us. We asked if he would be so kind as to hold it for us in refrigeration for several hours. This was no problem. He would be glad to help us, but it’s not possible that we are American he says. He is convinced that since we speak French and wish to cook…..well, clearly we must be English or Australian or just simply confused. No, we assure him we are sure of our origins. To make conversation, we inquired politely about several of the prepared foods he has in his case.

In France, it is quite common for Butcher to also sell certain prepared items such as ratatouille, grated carrot salad, stuffed vegetables,  roasted tomatoes/eggplants, and the like. He starts waxing poetic about his ratatouille, which, coincidentally, he is in the process of making at this very moment.When we mention that we also are planning to make this dish later that day, he insists that we follow him through his shop (which he cavalierly leaves unattended) through his living quarters, and laundry area to his kitchen where he is making the biggest vat of ratatouille known to mankind. As we look around, we see not only the vat of simmering fragrant vegetables, but colanders of cooked vegetables, tilted this way and that,  and a large fry pan still warm and oily from before we entered the shop. Next to the stove was a small metal framed kitchen table, with an ashtray, a water glass ½ full of red wine, and the corked bottle. Clearly this was the perch from which Monsieur le Boucher watched his ratatouille simmer. The Butcher painstakingly describes the secret to his ratatouille, which is that one must first cook each vegetable separately, and then drain them before finally creating the mélange. He thoughtfully stirs the pot. After we thank him, showing our appreciation for his generosity, he guided us through the doors of the now reopened Boucherie, and bellows into the street a hearty  "a bientot".  When we return several hours later, the butcher is in the shop, but comes to the street with our bird, to chat with us. That we are stopped in the middle of a tiny one lane winding road  (one of only two that exit the entire village) is of no consequence to him. He  chats boisterously with us, asking us about our day, the recipes, whether we’d like to take some ratatouille and nobody seems bothered by the fact that they are held up in ‘traffic’. Nobody other than us, that is. The car behind us is content to wait. After all, this is important. We are discussing dinner!

Ratatouille recipe* It must be stated that Ratatouille is to the Provencale what meatloaf is to the typical American family. Every family has their own recipe with it’s own special ingredients. More often than not it is made with a handful of this and a handful of that. Like meatloaf here, it is the sort of dish that non-cooks, cook. And like meatloaf, it is often best the next day served cold, or even reheated. Sitting overnight allows the flavors to meld nicely. Below is my favorite recipe. It seems to be what works best both in France and the United States, with their different sorts and size s of produce. But that doesn’t mean you can’t alter the proportion of vegetables, or even substitute them….Just make sure to take the butcher’s advice, and cook each one separately before creating the mélange.1 Red Pepper10oz Eggplant, cut into ¾ inch cubes2 lb small green zucchini, cut into ¾ inch cubes2 lb ripe tomatoes, peeled, seeded and coarsely chopped1 ib sweet onion, coarsely chopped12 T olive oil or peanut oil (peanut oil can be heated hotter, but olive oil lends a nice flavor)1 bay leaf2-3 sprigs of fresh Thyme4 cloves garlic, minced1 teaspoon sugarSalt and pepper6 leaves of basil, chopped.Heat 2 T of oil, cook peppers for a couple minutes. Drain peppers and transfer peppers to a colander. Wipe pan clean of  excess oil,.Add 3 T of oil to the pan and sauté onions on medium heat for several minutes until lightly browned. Transfer onions to colander, and wipe pan. Add 2 T of oil and reheat pan. Brown zucchini at medium high heat and drain, and add to colander. Last, add 2 more T oil to pan, heat at medium high heat and brown eggplant for several minutes, stirring as needed, and drain and add to colander. Heat  a large pan, one large enough to accommodate all the vegetables. Add the remaining oil and heat. Add garlic and sauté for one minute. Add tomatoes, sprinkle with sugar (if you have very sweet, ripe, flavorful tomatoes, the sugar will be unnecessary) and add herbs, except basil.  Bring the the tomatoes and their liquid to a boil. Add salt and pepper and all the other vegetables, stir, reduce heat and cover. Cook for 30 minutes  or more until very tender. Stir occasionally to avoid burning. When finished,  remove the pot from the heat and remove Thyme sprigs and bay leaf.  Add the fresh basil. This dish is best the longer you let it sit, so the flavors of the vegetables can meld properly. Let the ratatouille sit in the pot off of the heat at least another 30 minutes, or better yet, cool the pot down and refrigerate overnight.So, if you can't attend one of our amazing trips to Provence, and experience Bliss with us, then at least visit your local farm and enjoy some freshly made ratatouille!

Tour France: What is Bastille Day in Provence?

Tour France: What is Bastille Day in Provence?Bastille Day --July 14, is the day the peasantry stormed the Bastille (Paris prison). The revolutionary spark was presumably lit by Marie Antoinette's suggestion  about the starving peasantry to "let them eat cake." Of course, we'll never know her real intent. And, truthfully, by the time the Bastille was "stormed", there weren't many prisoners left. However, the day has become a major celebration in France, much like July 4th is for us in America.Paris is lit up. There are parades, military services and fireworks over the Eiffel Tower. It's truly a sight. But, we find our Bliss in Bastille Day in Provence.If you tour France and have the chance to visit Provence on Bastille Day --you can find:Stupendous special markets with special street fairs and fun fair attached to them

Group meals with Provencal specialties that entire towns attend (and you can too)

Running of the bulls through the streets

Bull fights (but not the kind that hurt the bulls)Outdoor "toasts"Parades

Evening balls and outdoor dances in town squaresAnd fireworks over stunning Medieval villages.We have one such trip planned --and it's going to be a once in a lifetime --probably 6 person --visit to Provence --where we spend a weekend doing all of these things--as well as wine tastings and a stay in the Luberon --the most beautiful part of Provence.

Tour France: Find Out About Summer Vacation in Provence (Bastille Day)

Tour France: Summer Vacation in Provence is spectacular.Sunflowers. We stopped by the side of the road to photograph the sunflower fields.

Provencal Markets --All sorts of great foods and treats (see our earlier blog about how to shop the markets).

This particular Lavender field was a field we walked to --it was in a hidden, off road place. Up in the hills are Roman ruins that are not excavated, and also below --about a 1/2 mile walk is a watering hold where we went swimming. Not a tourist spot at all. In fact, a local friend showed it to us.

And, Bastille Day! What is Bastille Day and what are Bastille Day celebrations like?

See our next post. We're going to tell you all about the fun activities and what you can do in France during BASTILLE DAY 2012.

A Bientôt,Bliss Travels!

Provence Foods! Goat Cheeses - the "insider experience"

French cheeses. No other country produces more cheese!I have a number of clients who come on trips and say they love French cheese, but not goat cheeses. I have NO clients who leave us after a trip and haven't found at least one goat cheese they absolutely love! It's true 100% of the time.

We have some great insider experiences we've offered to "foodies" who want to explore cheeses. Below is a selection of carefully chosen goat cheeses from 3 local artisan producers, along with local figs, that we provided for a private lunch.

This begins our private visit to a very small local goat farm and artisan cheese producer. She makes the best fresh goat cheeses in the area. The flavor changes depending upon the time of day and also the season the animal is milked. Some of the cheeses are seasoned with herbs or peppercorns. Some are plain.

There are different goat cheeses made in each area. One of the best, and hardest to find in the US is Banon --a goat cheese wrapped and aged in chestnut leaves. We usually have this as a cheese course in a tiny auberge we go to. The texture of these cheeses depends greatly on its age.If you find French cheese Bliss, then maybe you ought to visit Provence.--Wendy

A Perfect Day in Provence with "Insider Access"

One of our favorite days...A lunch in a small village, following a private wine tasting, in a cave from the 1400's. The meal is custom to the group and the company is amazing. It's Bliss. The amazing photos were taken by Anthony Bianciella (he co leads our photography trips and chronicles our adventures).

Our group of 8 was welcomed to a candle lit room with music playing. We had 4 wines from the Cote du Rhone. This tasting focuses on Chateauneuf du Pape. Some focus on Provencal Roses. We design each one for the people who are attending.

From the Kitchen area of our chefHer private work space!A special meal was prepared for everyone. Some had a duck confit. Some had orange and fennel salad with a fish wrapped in parchment.Our fabulous host came to see us off!

A True Story of Americans in Provence: Insider Info!

A Recent Liberation, A True Story of French American Relations

By Wendy Jaeger and Bill Mathesius

In recent years there has been much banter about the supposed strained nature of Franco-American relations. Americans believe the French dislike them. And, for their part, the French believe it is the Americans who dislike them.  I wish I had a euro for each time a French person has asked me why we Americans dislike them so much. Each side tells its own stories of rejection and animosity.  Americans tried to ban imports of French wine and our dislike was so intense we actually tried to change the name of our favorite fast food from French fries to “Freedom” fries – never mind that the deep-fried potato dish has no origin in French cuisine! For their part, the French feel invaded by American fast food and policy and have set about destroying “McDo,” as they call McDonalds (which, perhaps, may not be an altogether bad thing).However, on a “people to people” level, things are much better than advertised. In fact, maybe they were never as bad as the press would have us believe. Over the years I have had the pleasure of taking many small groups to France as a part of my culinary/travel business, Bliss Travels. My clients are always surprised by the kindness and generosity of the people we encounter—not because we expect them to be otherwise. Rather, we wouldn’t expect anyone to give so freely of their time, of their knowledge, of themselves.  That summer was no exception.I once more delivered a group to one of my favorite towns, a mid-size town nestled in a valley of the Luberon. It is an “authentic” town; little English is spoken. The town and the surrounding countryside are populated by families who have lived there for generations. There are no trains or planes to take you there. (In a charming and typical French twist, there is a train station office in the town, but the closest set of tracks is 100 kilometers away.) Perhaps this is why the town doesn’t change much from year to year.We chose an “off” day to walk the pedestrian part of the town. This town is known for its outstanding weekly market which, like a hard rain, spills and fills every corner of the town. It winds through the streets and squares, going on for miles. As a result, one can never really “see” the town itself during market day. My group arrived late afternoon to sample the fresh fruit, wine, candies and crafts and to uncover gifts for their children. My two pre-teen daughters were with me to help pick out treats. We stopped at a children’s candy store to ask a question.

The “responsable” – the man in charge – was an elderly gentleman sitting a stool and resting his hands on an intricately carved cane.  Though clearly a shopkeeper, he was crisply dressed in a black vest which was buttoned over a well worn white dress shirt, it in turn buttoned to the neck, and black pants with slight shiny patches at the knees. All that was missing was a black beret jauntily perched upon his head. He appeared to be in his later 60’s and spoke only fragmentary English. When I spoke to him in French, he asked me where I was from.  When I responded “America,” he half-smiled, saying, “Bravo!” At first, I thought this sarcastic. In recent years, American policy has been neither popular nor fully understood by the French. I responded with a frown of confusion and a tilt of my head.  Seeing my look of concern, he said “Non, non . . .” and repeated himself : “Bravo!” and added, in thickly accented English, “American are hero!” My face must have relaxed because he said “I tell you –my story.”As my children stood next to me, I translated his story, sentence by sentence, the “responsable’s” extraordinary experience. His childhood was spent on his grandfather’s farm, several kilometers from the center of town. When he was about six years old, he was “helping [his] gran’pa” farm tomatoes when a tank and several trucks filled with soldiers pulled up to his field, guns pointing towards the farm house. After a breathless, fear-filled moment, the boy realized that the soldiers were Americans – they had come to liberate the town from the Nazi occupation. The boy and his grandfather greeted them with relief and cheer.The soldiers, however, were starving for fresh fruit and vegetables, having existed on nothing but army rations for months. When they saw the tomatoes this little boy was tending, the tank commander asked if he could have “a taste,” miming a bite of an invisible tomato in his hand.  The boy looked to his gran’pa, who nodded.  The boy offered the commander the red tomato in his hand. The commander closed his eyes and bit into the fresh fruit.  With the seeds and juice running from the corners of his mouth, the soldier let his head fall back and an ecstatic smile appeared. His gran’pa ran to the farmshed and reappeared with a crate of tomatoes for the tank commander and his troops. The box of tomatoes was passed among the helmeted collection and the offering disappeared.  Though neither spoke a word of the other’s language, the commander thanked the farmer; the farmer thanked the tank commander. They both received a “taste” of what they most wanted! The tank commander radioed his experience to his headquarters and with applause and shouts in the air, he and his troops pulled out.However, the farm was not empty for long. The commander’s transmission had been monitored by all of the other tanks in the area; the message that the tomatoes were superior and the farmer was generous did not go unnoticed.  Tanks and troops rolled in for days, all asking for “a taste” of the tomatoes. The crop of tomatoes was delivered by the grateful farmer and was consumed entirely by the grateful American troops.And, it seems, nothing has really much changed over the last half century. We Americans keep coming back for more Provencal produce!  As our candy seller said, “Bravo!”The candy store manager remembered this liberation “as if it were yesterday.”  “Look!” he said, pointing to the “goose bumps” on his arm. He was, in that moment, that six-year-old boy.My children listened to this tale, hearing the lyric sounds of the French language and receiving the story in bits and pieces of interrupted English. They were amazed. We don’t hear often how we were heroes once, how the French were grateful to see us, how we were grateful to them and their tomatoes, and how we both may still share those qualities..Wendy, owner of Bliss Travels, teaches French cuisine and designs one of kind culinary and cultural adventures in France. Bill Mathesius, a retired superior court judge, is an avid photographer. After their first experience in Paris, coordinated by Bliss Travels, much to their surprise, Bill and Marty became novice Francophiles. 

Summer Vacation in Provence: 5 Tips for Shopping in Provencal Markets

Summer Vacations in Provence: 5 Tips for Shopping the Provencal Market The markets of Provence are world renown.  They are bustling, beautiful and bursting with mouth watering produce, cheeses, meats, breads, olive oils and wines. Just to name a few specialties. And, once your hunger and thirst have been quenched, you will notice flowers, linens, jewelry, artisan  products, gifts, clothing and more. A perfect  vacation day in Provence begins with a market tour. And just wandering the markets can be great. (Though we also like to send clients on a hunt for specific picnic or cooking class ingredients –part of the fun is learning to find and purchase.) How do you decide which of the cheese stands has the best cheese? How do you find the best baguette or artisan breads? Below are some tips for getting the most out of the Provencal markets.

1. Tips for buying Produce. Buy local! French law requires that all produce be marked not just with its category  I, II, III (rating), but also its origin. I always stress buying and eating seasonally. I also believe local is better. So, first, look for the country. If it doesn’t say France, don’t buy it. Then look for the specific area of France.  Most people think that a sign that says “Provence” is a sign indicating “locally grown”. And, to a degree, it is. But, if you look carefully at the market produce stands, some will not just say Provence –but will say the town’s name. That’s when you’re at a truly local (and probably organic) stand. That’s where you want to look to buy first.  (And, if you know anything about the micro climates/towns, you’ll be able to decide whether you prefer strawberries from Carpentras or Aix-en-Provence –because you’ll know that they each have their own flavor –much the way wine from North Burgundy is different from wine from Southern Burgundy –even if they’re both Pinot Noirs.)
2. Tips for buying cheeses. There are great cheeses from all over France. And certainly, importing cheese does not impact the quality the way it does for produce. Still, there are small local producers whose products are high quality, specially made, and cannot be found elsewhere. In Provence, this means goat cheeses.(There are no cows in Provence –so there are no cows milk cheeses made there..) The fresh goat cheeses  are local.  So try them. Look at what else they carry. If the cheese monger has a wide selection –he is likely to be an expert --  a knowledgeable collector of a wide variety of cheeses. If they carry one thing –just goat cheeses –then they are probably producers, and can provide you with a unique artisan product. You should look for one of these extremes.  They indicate special expertise, in two different ways.
3. Tips for buying Meat and  Fish. Look and smell. Fish should look glossy and the eyes should look good. There should be no smell. Meat should look moist and fresh and also have no smell. It should be clear they are being kept cold. If you smell something, or it looks “tired”, this is not what you want. (Believe me, you know more than you think.)
4. Tips for buying oils, jams and other “bottled and canned” products. The same principle applies. Look for a small artisan producer. Find a family business. Focus on small quality production. Look for handwritten labels (but proper canning procedure.) And taste. If you can’t taste, don’t buy. Artisan producers are very proud of their products and as such, offer tastes. They are convinced that you will buy it if you taste it. That’s the culture. So, if they won’t allow you to taste, that’ telling you something.
5. Wait in line! If there are three vendors selling the same type of product –and there usually are –choose the one with the longest line (of locals). Why? Because these vendors come every week, have the same physical location at the market each time, and become as well known to market regulars as your local grocery is to you at home. If there’s a long line (of locals), there’s a reason.