Uzès cuisine carries the flavour of its terroir products, the colours of the Languedoc and a distinct Provencal accent, with the truffle as a base in winter, the asparagus in spring and the melon in summer. The olive (and its oil) nevertheless remains one of the mainstays of the Uzès meal, whether it's the « picholine » or the « colliasse » named after the village near Uzès.
The specialities: brouillade de truffes (truffle scramble), friand aux olives et pélardons (pastry with olives and pélardons), numerous dishes with an asparagus base …
Heritage
Uzès cuisine carries the flavour of its terroir products, the colours of the Languedoc and a distinct Provencal accent, with the truffle as a base in winter, the asparagus in spring and the melon in summer. The olive (and its oil) nevertheless remains one of the mainstays of the Uzès meal, whether it's the « picholine » or the « colliasse » named after the village near Uzès.
The specialities: brouillade de truffes (truffle scramble), friand aux olives et pélardons (pastry with olives and pélardons), numerous dishes with an asparagus base …
