Basking in the Beauty of Provence | Anthony Bourdain: No Reservations | Travel Channel

In the Provence region of France, a simplistic lifestyle and approach to food is as captivating as its stunning natural landscape. Here, Anthony learns the secret, mythic technique for grinding up the perfect aioli— no talking, please! Paired deliciously with carrots, green beans, and potatoes, all followed by a lengthy nap inside a shady grove makes for an extra dreamy afternoon.

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about 2,000 years ago the Romans piled through the southern edge of the Mediterranean became so enamored of this area that it was annexed to the Empire becoming the first Province outside of Italy after a long and protracted struggle provance was legally incorporated into the French Royal domain in the late 15th century where it has remained uncomfortably at times since it may look like the inside of Martha Stewart’s head but don’t let the perfect blue skies and romantic associations mislead you this was for almost all its history a very poor place where people had to work particularly hard to get by a hot dry Mediterranean climate with unflinching sun its Rays might produce intense bursts of color wherever you look but the terrain here is rugged and was always unsuited for large scale agriculture more recently of course the area has been swarmed with visitors from elsewhere drawn to the Romantic ideal a quiet Garden rich with tomatoes and herbs the rough peppery charms of the w a quiet street a favorite [Music] Cafe you can hardly blame them every day here just seems easier calmer the driving Ambitions and routines of the outside world seem quickly to Fall Away replaced by another routine the Buri the AER the FR places you come to know well and cherish Renoir van go matis Picasso they came here for a reason I mean look around and make sure there’s a [Music] pool it seems only appropriate to begin then in a garden an idilic Back Garden early afternoon an Old Stone House here in sarami right in the heart of provance a scene that seems to repeat itself in various versions again and again you can’t help thinking to yourself it does look like this so from one F to the other you will never find Twice the same taste everybody does it different absolutely something a sun Apple table and Anda the sister of Arian who you’ve seen on such shows is this one a good friend in New York this is Anne’s cousin Jean’s house where I’m investigating the magical forces around the iconic proval dish [Music] ioli you don’t mess around with ioli for the purposes of demonstrating a ioli the real thing the way people around here agree it should be made Jean has enlisted her mother Ivon I tried this once the disastrous effect I’m doing something I know how to do I content myself with snapping green beans trying to make myself useful it’s very gentle process coaxing it in just a little bit at a time not vigorous this is not mayonnaise you don’t Whip It Blend it mix it in any conventional sense you slowly with traditional Stone mortar and pestle and nothing else incorporate olive oil into gently pulverized fresh garlic eventually creating an Airy ethereal Emulsion you got to be careful you have to keep your boy St show a little respect for the process you know this is one of those dishes I know that Sam’s fear like if you’re at certain with them um they break they they yeah she wanted to do it inside because today is windy you’re supposed to do that in a quiet place and if he doesn’t stay right she will say I’m sure that it’s because we have too many people around I quickly get the idea that I will not ever be making this dish for the home team around here ideas are too fixed and settled as to what’s a real and sufficient ioli for me it’s a l- lose situation I try and make this stuff it’s like cooking your mom’s meatloaf for you in front of your mom it ain’t going to work this is classic po people food or it was it’s classic of provance because everyone was poor in provance carrots green beans potatoes fennel simple and traditional back in the day if you were rolling in dough you may be sprung for some salt Cod maybe a few welks but these were luxuries few could afford regularly usually it was just vegetables provance in fact probably has the most heavily veg oriented cuisine in France cuz frankly they were also broke ass back in the day it’s one of those recipe when you read it it doesn’t spill you you know you put vegetables in water and you’ve got cut fish and eggs doesn’t look fancy but when you eat it there is no way to communicate in a recipe what’s going on here I straight has got a sharpness and a bite that at first takes you by surprise but once you start slathering it on your vegetables and fish it all makes perfect sense II is definitely not mayonnaise I get that I see that but it is a sort of magical emotion and the SE by itself is kind of Mythic now because so few people know how to prepare it the right way some more wine at dest for two perhaps and then it’s time for a nap P pose I believe it’s called nothing to be ashamed of actually more like a Durer thing Retreat to the shade of an antique circus Carriage lay out in the back drift gently to sleep buffeted lightly by warm early Summer Breeze the smell of lavender anise perhaps the hint of garlic in the distance after a much needed nap I head over to Cedric’s to meet up with Anne and some of the provance wing of the large Daga family Lucien is my grandmother mother Des was even mother and uh my grand H buet she was the queen of buya oh really so I cannot eat buz from uh other people but but yeah it’s never as good can be there’s something of a dynasty that an and aran’s father Andre a towering figure in French Gastronomy they’re associated in most Minds with gasy but they have deep roots and Prov as well there’s you there’s Arian of course who I know well and who I named my daughter after or know your brother yes and Cedric you had breakfast with and Cedric where does he you remember the woman who made the aoli yes she’s the sister of Pier around here that’s here Ian is here okay I’m I’m kind of keeping up and so many more Generations back all either in the restaurant business or the food business there is butchers Beckers what about your father was he a product of that generation where it was you are going into the business his mother said please don’t go into the business I was going to guess that a typical provel snack of bread and tood tood is a simple past made from olives Capers Anchovies and olive oil a good excuse to get out of the Sun and into the shade during the high heat of the afternoon you you have breakes in your in in France right when you say breakes it has to do with um you allow when for us it’s just natural oh and there’s this from my butcher friend cayet something I’ve already grown to love deeply basically a terine or Pate made with pork belly and shoulder a bit of liver herb and swiss shard in this part of France one must show the flag and drink Raa it’s what one does the way one announces to the world that one is a proud proval RAR is the local version of pastis appropriate for any time of day a kissing cousin of Aban drunk simply over ice if one chooses I’m beginning to get a serious liking for this stuff since I have a rck it’s r r r again and again what what with pass this year it’s true that it’s refreshing that’s true it’s true that it helps you digesting true it’s also true that it’s a way of saying that you know the abits from here very important by ordering it so the answer is I mean really because this is the way it is anyone Protestant Catholic if there is one thing we’re not discussing about is kills as much