Translator’s Note

The simple and the good, By William Fennie

Welcome to Jacques Gantié’s South. Like the land it portrays his view is lit by vivid color, love of “the simple and the good,” and the conviction that one of the most useful ways to spend an evening is in the company of others enjoying the bounty of the land.

And bounty there is. Just a few pages of the reviews in this guide will provide insight into an astonishing variety of products: game, poultry, fish, shellfish, vegetables of every kind, pork, beef, cheeses, honeys, jams, jellies, bread, pastry and – of course – wine. Not forgetting the herbs and special preparations – truffles, for example – that give Southern cuisine its unique savors.

No one could be more qualified to open your eyes to this rich and delightful world than Jacques Gantié, an award-winning culinary observer and long-time champion of a product-centered cuisine that garners more and more interest around the world with every passing year.

For those who love – or would like to explore – this astonishing region, the opportunities range from small family restaurants like La Salle à Manger in Salon-de-Provence to the gastronomic stratosphere represented by such establishments as Louis XV in Monaco. You don’t have to be a prince to eat like one, however, if you know where to look, and that’s where this guide can be your most reliable reference.

Yet, the Guide Gantié is more than a restaurant guide; it’s a window for exploring the South, its unique cuisine, and the standards and values that have come to represent the Southern spirit: warmth in the welcome and the decor, service that remembers who it’s working for and, of course, memorable food preparations that place the product at the center. In the elaborate world of international cuisine, this guide is a manifesto that upholds and advocates this ennobling spirit. The celebration of its 15th birthday, this year, bears witness to its success.

The book is organized by département and then by town, giving you the option of exploring whichever regions you would like – or even helping you to decide. You will also find excellent references for lodging and sources where you can find the unique and authentic products that make the South so wonderful – truly a treasure trove. For those unfamiliar with some of the numerous French terms for specific products, preparations, or cooking methodologies, an admittedly limited glossary is included at the back of the book. We encourage your comments, either addressed to the publisher or submitted by way of the website, which is available to you any time at: www.guidegantie.com.

The proof, as always, is in the tasting. Enjoy this vibrant and enticing South. Bon voyage, et bon appétit.