Aioli is a garlic mayonnaise it is a Provencal classic typically served on Fridays, although you can often find it on menus any day of the week.

 The pot-au-feu is a very traditional Provençal dish. Pot-au-Feu is translated to “pot on the fire,” essentially a French stew. Typically, it is made with beef, although it can also be made with pork. Many countries have a variation on pot-au-feu, as it generally is a way to use low-cost …