Mediterranean Cuisine is used to define the cuisine of all countries bordering the Mediterranean sea so that includes in part, France, Italy, Spain, Greece, the countries of North Africa & even Croatia. The most predominant common ingredient in the foods of these different countries is olive oil.
At Cook’n With Class Uzès located in Occitanie, formely known as the Langedoc-Roussillon region of France which borders the Mediterranean sea, we are focused on the Mediterranean cuisine of France.
However, though the cuisine we do if French, Mediterranean Cuisine is a cross-cultural cuisine. You will find a crossover between the “member countries”. Preserved lemons for example, originates from the North African countries but you will also find it in the South of France. Saffron comes predominantly from the Middle East & Almonds which are thought to have perhaps originated in Asia but were introduced to Europe by North Africans.
Mediterranean Cuisine is so popular that even a diet was name after it. Why, you may ask would Mediterranean Cuisine be so interesting that it would be considered to have dietary benefits? Perhaps it is because Mediterranean cuisine is based on simple cooking using ingredients we are all familiar with but in proportions that cuisines outside of Mediterranean cuisine might utilize differently. In Mediterranean cuisine, there is a huge emphasis on nuts, fruits & vegetables. It is fresh and seasonal.
We will focus our Mediterranean cuisine on fruits such as, melon, cherries, apricots, figs, strawberries, peaches, lemons & oranges, and vegetables such as zucchini, eggplant, tomatoes, fennel, garlic, artichokes, asparagus, peas & green beans. These are the fruits and vegetables that you will traditionally find in the Mediterranean cuisine of southern France.