It’s spring in Provence! And what better way to kick off Riviera’s 2014 season in the Mediterranean than a Culinary Discovery Tour in Marseille.

We began in the Bon Appétit Culinary Center on board, gathered around my map of the Mediterranean for a review of the day’s itinerary and a discussion of the cuisines of France. Several guests were new to Oceania Cruises and the culinary center, so it was a thrill to introduce them to the culinary culture that is part of Oceania Cruises’ DNA.

 

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Eager to experience Provence firsthand, we went ashore for a stroll through the market of Sanary-sur-Mer, a quaint village where the fish is unbelievably fresh and the seasonal produce is of the highest quality imaginable. On this beautiful spring day, we found baby artichokes, white asparagus, green fava beans and piquant radishes.

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6a013480ad3a9d970c01a511a9290c970c-200wiWe also came across a shop that was carrying the new Miraval Rosé from the historic Provençal winery that was resurrected by Angelina Jolie and Brad Pitt. The wine has received rave reviews, so I snagged two bottles to try this summer. It will be the perfect complement to a Niçoise salad and an afternoon spent relaxing by the swimming pool.

6a013480ad3a9d970c01a3fcf97f2d970b-200wiAfter shopping for herbes de Provence and other local treasures, I bought some macaroons bursting with coconut flavor to share with guests during our bus ride to the Domaine de Souviou winery. It was the perfect sweet treat!

When we arrived at the winery, we stretched our legs a bit on a lovely tour of the groves of thousand-year-old olive trees. Then we were treated to a luncheon prepared by our friend and host, Chef Gui Gedda, who is known as the godfather of Provençal cuisine. Chef Gedda serves something different every time we visit, and today we were treated to market-fresh vegetable soup with chickpeas and fresh marjoram, as well as the classic Provençal dish of tomate farcie, a slow-roasted, veal-stuffed tomato. We also enjoyed a delicious Cannes-style poule au pot, a chicken mousse wrapped in chicken thigh and served over rice with a light cream sauce. We ended the meal with crème au pain d’épices, a magical dessert resembling bread pudding that perfectly complimented the day, the wine and the company.

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After saying goodbye to our friends at Domaine de Souviou, we returned to the ship for a cooking lesson on preparing fish in the Provence style. Guests made a delightful shrimp Provençal as well as a Provençal version of the Italian acqua pazza, a dish of seared fish with tomatoes, Niçoise olives and wine.

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All in all, it was a spectacular day, and this season of Culinary Discovery ToursTM promises many more to come. Next stop is Monte Carlo and a meal at Château Eza. Yum!

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