Provençale

Provençal, often written with the accent as Provençal or Provençale, is an adjective and noun relating to Provence, a historic region in southeastern France. In English usage it denotes the people, culture, language, cuisine, and products associated with Provence, as well as a stylistic label drawn from the region’s heritage.

In linguistics, Provençal refers to a variety of the Occitan language spoken in Provence. It forms part of the Occitan language continuum, with subdialects such as Niçard (Nissart) used in parts of the coast and inland areas. Historically widespread, Provençal has seen a decline in daily use, but revival and preservation efforts are active through regional and Occitan organizations. It is regarded as a regional language within the broader Occitan family.

In cuisine, the term Provençal describes a style or preparation associated with the flavors of Provence. Dishes labeled à la provençale typically feature olive oil, garlic, tomatoes, onions, and herbs such as thyme, rosemary, and bay, often accompanied by olives, capers, and anchovies. Common examples include poulet provençal (chicken Provençal), ratatouille, and other preparations inspired by Mediterranean produce. The phrase also appears in sauces and regional products, including olive oil and herb blends such as Herbes de Provence.

Provence itself is a Mediterranean region known for its landscapes, lavender fields, olive groves, and wines. The Provençal aesthetic—bright colors, rustic textures, and sun-drenched motifs—permeates arts, crafts, perfumes, and tourism, reinforcing the association of the term with a distinct regional identity.