“Trobador” comes from langue d’oc, the Old Provençal language. It means “finder or researcher” and is likely the root of “troubadour,” a strolling minstrel in Southern France in the 12th c. The Modern Trobadors research all things Provence: its world-renowned food and wine, its writers and artists, its tremendous tourist appeal…. From the prosaic to the profound, the practical to the quixotic, we provide news, information, advice, opinion, and, we hope, a wee bit of inspiration.
When the weather gets hot, our mortar and pestle becomes a fixture on the kitchen table. The familiar rhythmic sound of pestle-striking-mortar fills the air and the pungent aroma of garlic wafts through the house. Aïoli. It’s aïoli time. The word, aïoli, comes from the French word for garlic–ail–and the Occitan word for oil—òli—the two primary ingredients in this deliciously simple Provençal dish. So ubiquitous is this sauce on tables in Provence that it is also known as “the butter of Provence.” Aïoli is often a key ingredient in an array of appetizers or it can be found alongside a pork roast or fish, orRead More →