“Its origins date back to the 13th century but it appeared in the 15th century with the emergence of a legend: during the second wedding of King René (Count of Provence) with Jeanne de Laval, known for never smiling, the court pastry chef created this confection especially for the new queen who, after tasting it, became joyful. A courtier then asked his neighbor what could have given the queen so much pleasure, to which he replied: "Di Calin Soun" which means "These are hugs".
Since the first Sunday of September, the blessing of calissons is celebrated in the Church of St. John of Malta (jewel of Provencal Gothic art nicknamed "The Holy Chapel of the South") to commemorate this funny legend. At the same time, the calisson has become the gastronomic emblem of Aix: it is one of the 13 Provençal Christmas desserts and is available in several different flavors today.”
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Pissaladiere; It is often compared to pizza. The dough is usually thicker than that of the classic pizza Margherita, and the traditional topping consists of caramelized onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste.)
(Made for us especially by my friend Delphine.)
Lunch outside with these lovely women who joined me on the French la Vie.
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