down here in the sun....

Down here in the South of France, we have a particular style of cooking, very regional, very local, using everything possible from the local products. Then you sit down, in the shade preferably, and stuff yourself full!
Meals are long affairs, particularly over holiday seasons, going from 'l’apéro'from 11-1130am until the 'pousse-café' at maybe 5-6pm!
Now we don't eat all the time, there is conversation, and wine to be tasted....the next dish to be prepared and cooked, then served, and the Chef is entitled to his share of these pauses! There is always a basket of crispy bread (which nobody likes, of course) available, just to crunch on whilst sipping a nice well chilled local rosé wine and chatting.
Aperos of Southern Provence.....Typical and most popular is the Pastis. This is followed (in the list) by the sweetish wines like Muscat de Frontignan, of Lunel and elsewhere (all these things you can 'Google' search to know more) - even the Italian styles find their place, the Martinis and the Portos from Portugal. Sherries (Vin de Jerez) are seen now and then, Madeiras, and of course the famous - well known Champagne or Vin Mousseaux (dry or demi-sec) - with or without its 'Crème de Cassis' which turns it into a special 'Kir' (with Champagne it is a 'Kir Royale', with white wine (dry) it's a 'kir'..... 
Of course there are thousands of other cocktails, Google them under
'Cocktails'as well as the traditional ones. A 'vermouth' should be made from the only French dry white one called 'Noilly Prat', and - of course the wines themselves can be taken on their own as an apéritif. I have even seen beer or cider served (at least offered) - well it IS hot and one can be thirsty, which is why I like to be the Kitchen guy - I can take my beer without attention!
On the table will be found those infamous nibbles that cut your appetite!   from false hedgehogs through peanuts, potato chips (crisps) to  what are called 'amuse-gueules' (mouth amusers). Sometimes you may find, god forbid, pizza slices! Olives are always present......
It is not normally expected of guests to bring things, but it's not forbidden either.
I have known 'aperos' to go on for hours, but it's normally the Chef who directs you, discreetly, towards the fact that the meal is ready for serving! Of course, liquid takes up room in the stomach, and I find that Pastis numbs the mouth and therefore the tastebuds!
Your meal can be from 2 courses to 12 or more courses! It can take the form of 'serve yourself' buffet style or served plated, the main course is generally served (depending on the number of guests) in large tureens or deep dishes and passes around, everyone helping themselves.
The first course will probably be of a salad variety, no fish nor meat except in specialities like Salade Nicoise or Country Ham....
The second course can be an egg or fish dish or indeed both, depending on your situations, possibly followed by a vegetable dish (if it is a complicated dish) and then the 'pièce de résistance'(main course) with or without vegetables or pastas/potatoes.......now you can relax a bit...you're getting close!
Cheese is a must,  and you have a large choice here! So - some more wine and conversation....before one of the biggest things going, the dessert....maybe simple fruits from the area and of the season  maybe something more complicated   Nuts are often plentiful, depending on the season, but with the final Porto wine they are something special!
Now I don't think you can be too full, so the most important must be taken..................... 

So - you've partaken of your first 'Provence Meal' - the first I hope of many.....thinking and planning are needed, then nothing can go wrong!
 

Related articles

• Dry Vermouths- a Survey(canberramartini.com)

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• What is Vermouth?(farehamwinecellar.co.uk)

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• You know your aperos....?(marquisdugalipot.blogspot.com)

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every year...make it different or better.

It's not blasphemy, it's making things more amusing and agreeable. Every year we have the same festivities, so why not brighten them up?    
Easter, like Christmas, is one of those occasions where the same, or very similar, things happen, year in - year out, one of the main differences being that nowadays it all starts earlier, like Christmas!
I think the Christmas chocolate decorations, non-sold, are remelted and turned into Easter Eggs!

mock oysters

Bearing in mind that, like Christmas, a great amount will be presented - if not eaten - a simple, natural starter is probably best. Salads...coquillages...... or (if- you have access) asparagus flan...another favourite, and very Easter, is - of course- 'Eggs Mimosa'- one of my favourites 

Even simpler......fresh tomato salad...
These things leave room for the rest....to come!

Even in Germany one of the favourites is 
lamb (lamm) not eaten a great deal in that country, but probably more often the better known 'hasenbraten', for which rabbit can be substituted. It is normally served with 'knoedel' and 'rotkraut'..........   The ever popular and served on almost all occasions-'Eintopf'- (so called from the fact that it is all cooked in one(ein) Pan (topf) is also present, as it was during the wars even popular with certain vegetarians........well known to all!
You will note that I don't often talk about vegetables. This is because they are either part of the main course (as in roast potatoes and green vegetables) or they take the place of a main course! It's very much a personal choice, but even here one can make something special for Easter like  'Cauliflower Mornay' or 'potatoes gratinated'.....in fact - depending on where you live, most vegetables have come out of hibernation and are freely available, some exotic ones as well-try a ratatouille.....Many of these vegetable dishes can replace easily the main meatingredient for those who wish to, and many are sold preserved - frozen or canned - not as good as the original of course, but properly treated with some little changes/adaptations, they can be good too, and easier for the 'amateur'!
In certain parts of the USA, the sun is coming back, so the ogligatory barbecue is on the menu, and a baked ham can often be found on the table.......or on the grill  The British follow their 'American Cousins' with a few differences. You may find roast turkey, since the Americans have stuffed themselves, and the Turkeys at Thanksgiving and Christmas, they can't face it again, but the British have small yeasty pastries (bun) called 'Hot Cross Buns'-made supposedly to represent the cross on the back of a donkey and/or the cross at Calvary (never sure which) - they are a yeast product, a bun with varied spices.eaten at all times of day, with or without butter or jam.
Which brings us to desserts! Chocolate and eggs seem a must, but why not a bit differently? The creation chocolate cake decorated with small profiteroles (which resemble small eggs) is going to delight everybody  ......too full?
Well, how about a simple ice sorbet, also known as a 'pousse' because it really does push the food down - the simpler, the better lemon or apple is perfect!
Since it is Easter, a café is accompanied by a SMALL chocolate pleasure. I prefer a if anything, but - please yourselves!



In any case...Have a nice time