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.
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 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,
maybe something more complicated 
Nuts are often plentiful, depending on the season, but with the final Porto wine 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)
What is Vermouth?(farehamwinecellar.co.uk)
You know your aperos....?(marquisdugalipot.blogspot.com)
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