Travel to Marseille aboard the impressive Rolls-Royce Wraith and try bouillabaisse, the king of regional dishes. The savory soup appeals to the palate as much as it does to the eyes due to the ritual form in which it is served: First the broth, then a minimum of 3 types of fish and generous amounts of croutons and rouille, a spicy, saffron garnish.
Savour the classic daube provencal, beef slowly braised in red wine, vegetables, garlic and herbs and served with polenta or gnocchi. Drive your Rolls-Royce Ghost to Camargue for a taste of this traditional provencal dish.
No meal in Provence is complete without a starter of tapenade, an olive dip made of olives, capers, anchovies, garlic and olive oil. Wind through fields of lavender and groves of olive trees towards Alpilles in your Rolls-Royce Phantom and taste the best tapenade in the region. Continue on to Arles for a taste of tian, a roasted vegetables dish made with eggplant, zucchini, tomato, and potatoes or try Provence’s most famous culinary dish, ratatouille, a vegetable casserole made with tomatoes, onions, courgettes, aubergines, peppers, garlic and herbs served with a piece of bread or as a side dish for pork loin.
Hire the Rolls Royce Drophead Coupe and go hunting for the best truffles near Carpentras or hop from farm to farm sampling goat cheeses around Banon. There is always room for dessert, so stop by Aix-en-Provence for some calisson, a traditional biscuit made from a base of almond paste flavoured with confit of melon and orange. To finish your gastronomic tour on a high note, try the wines from the Rhone Valley or relax at the end of the meal with the anise-flavoured pastis.
Hire a Rolls-Royce in Provence and let your taste buds guide you through a region full of flavours and scents.