Going to the Digne-les-Bains market means meeting the authentic, discovering local savoir-vivre, capturing the soul of Haute Provence. A special time to meet local market gardeners and artisans, the market is also an opportunity to taste remarkably tasty and healthy products. From the Provencal market to the plate, journey to the center of succulence!
I have never seen such a spectacular market. All in length, under this majestic avenue of plane trees older than my great-grandparents! With their peaks well above the roofs of the buildings, in summer, it is a cathedral of greenery that covers the Digne-les-Bains market. The large green leaves act as animated stained glass windows and the shaded market takes on a shade of freshness.
Try it out: stand at the entrance to Boulevard Gassendi with your back to the 11 November roundabout. Everything seems calm, it's hard to imagine the vitality that abounds in the darkness. But as you come to the threshold of the aisle, it's like a curtain up, except instead of facing the stage, you're inside.
A kind of millefeuille…
The market teems with life, the crowd comes from all over the department. Just like traders from elsewhere, whose melodious accents sometimes betray their origin: Provençal, sharp, mountain dweller, Latino, North African, African, Vietnamese... All the colors and all the flavors make up the Digne-les-Bains market, c that's what makes it so hospitable and warm. As passersby scan the stalls, shopkeepers serenade, touting their wares. A smile, a question, an invitation to taste... and presto! we let ourselves be tempted… “served good weight ladies and gentlemen! ".
Market day is a musical day where every Saturday brings its surprise: trumpet, fife, tambourine, percussion, mandolin or guitar, the music of the Provençal brass band rubs shoulders with the Brazilian batucada or New Orleans jazz. On the Digne market, we are not afraid of the big mix! In this generous theater, all our senses are alerted, but no stress, we advance slowly, our gaze has time to sweep all the colored tables, right, left. “Oh hey, what is it? »
The curious anchovy focaccia
Louis, the fougasse seller challenges me as I look dubiously towards his modest stall consisting of a garden table, a paper tablecloth and a few crates. A kind of pizza covered in dark spread catches my eye. “It's a fougasse” Louis told me. Wrapped in cellophane paper, it invites me to taste… Soft, unctuous dough, salty and raised cream which seriously recalls the taste of the sea… and olives… I love it, it's too good. But what is this local curiosity?
First of all Louis jokes. He tells me that he fished the anchovy that very morning in the Bléone. In truth, it is a preparation originating from the region of Marseilles, anchovies oblige. This salty preparation could be kept for a long time and the shepherds took it with them during the transhumance to spread on their bread. Over time, on the way to the "Routo", the bread was replaced by a pizza dough more or less thick, supple and unctuous or else thin and dry.
This is how the anchovy fougasse has become an essential tradition, a very popular companion for aperitifs.
The gourmet stroll
I continue my wandering, a shot to the right, a shot to the left, stunned by the smells of the market that make my head spin and tickle the ogre that slumbers in me. I then come across this man with a cap, dressed as a chef, who sneaks between the stands, surrounded by a group of people who seem to follow him and listen to him attentively. The scene amazes me.
I move closer to his height as he pauses in front of the cheese maker's stand. Like a master crow, he holds a cheese in his hands, showing it to the audience: “Here is Banon cheese…”. A few more words and it's the merchant's turn to speak: “My manufacturing secret? »… Then, she offers a tasting: general excitement.
By talking with chef Payan, I understand that I have joined the group for a gourmet stroll! The principle is simple: a walk with the chef, to meet the producers and flagship products of Haute Provence. We shop, we meet the producers and, at the end, we taste, we discuss: it’s deliciously friendly! Frédéric Payan invites guests to leave with recipe ideas: mini Banon croissants, seasonal fruits (apricots, peaches, etc.) roasted with lavender honey, olive oil and rosemary!
The lair of gourmets
Restaurateurs are not mistaken: the Digne-les-Bains market is as much a source of supply as it is of inspiration. Our chefs in aprons come from all over Haute Provence to find the fresh, tasty and tasty products that will flavor the menu of their establishment.
For them, this market is a cornucopia, a bubbling vegetable garden of which they know the smallest secrets. Whatever their approach, their specialty or their way of doing things, you will always find in local restaurateurs, this passion for cooking with healthy and truly nutritious products.
Another way to treat yourself to good market products is to let yourself be tempted by the restaurants of Haute Provence.
Farandole of flavors
Natural selection
Another way to enjoy good market produce is to let yourself be tempted by the restaurants of Haute Provence. Here is a small selection that will make your mouth water.
Themes
