Provence and the south of France.

The region has glorious weather to thank for its colourful, flavoursome specialities like ratatouille and salade Niçoise. It is often called the garden of France because of the high quality of its herbs, fruit and vegetables. Dishes here rely on tomatoes, olive oil, garlic and plenty of fresh herbs. It's not an area famous for its meat dishes, but a winter staple is boeuf en daube - beef stewed with red wine, onions, garlic, vegetables and herbs. Perhaps its most famous dish is bouillabaisse, a hearty fish soup brimming with lobster, crab, mussels or clams, served as a main course and accompanied by rouille - a spicy mayonnaise made with olive oil, garlic, chilli and fish broth - and warm bread.

I am now hungry from sharing all this information with you. I shall have a small slice of quiche lorraine, and then have my swim. Bon apetit.

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