Publication date: 04/30/2025
Port Napoléon, ashore and afloat marina in the Mediterranean
The town of Port-Saint-Louis-du-Rhône, located equidistant from Spain and Italy, is a port of call not to be missed. For a short stop or an extended stay, Port Napoléon delights international boaters. From this marina of the Port Adhoc group, you can discover the charms of the Camargue and Provence, regions that are full of cultural and culinary traditions and specialities.
Provençal cuisine, a sunny way of life
When we think of Provence, images of lavender fields, colourful markets and sun-drenched hills immediately spring to mind. But Provence is also about generous and authentic cuisine that celebrates local produce, Mediterranean flavours and the French art de vivre.
Rooted in a tradition of agriculture and seafaring, it is based on simple ingredients: sun-ripened fruit and vegetables, aromatic herbs, olive oil and fish freshly caught in the Mediterranean.
For this first stage of our journey, we suggest the Riz Rouge à la Provençale recipe. Let us introduce you to some of the typical ingredients of this Mediterranean recipe.
Camargue red rice
Red rice from the Camargue is a whole grain rice that has undergone a natural mutation to acquire a red husk. Red rice from the Camargue is a connoisseur’s rice, protected by a Protected Geographical Indication (PGI) for almost 25 years.
This rice is characterised by:
- Nutritional value: Rich in fibre, vitamin B6 and minerals, it is the perfect ally for your health.
- Aroma: Hazelnut notes and a slightly earthy flavour.
- Texture: Firm and crunchy, even after cooking.
➡️ Where can I buy Camargue red rice?
- Maison du Riz, Albaron
- Domaine de Remoule, Arles
Camargue salt
Camargue salt is produced from the salt waters of the Mediterranean Sea. The salt is harvested in July and August using large buckets and then dried in the sun on reed-lined canals, using a traditional process that gives it exceptional quality. This traditional process allows the salt to retain its unique taste and exceptional properties.
The name ‘Sel de Camargue – Fleur de sel de Camargue’ has been officially recognised as a Protected Geographical Indication (PGI) since February 2024. This label guarantees that the salt has been produced in the traditional way and makes the Camargue salt marshes even more attractive to tourists. These salt marshes, which are listed in the General Inventory of Cultural Heritage, can be visited on foot, by bike or on a little train.
➡️ Would you like to visit the salt marshes?
The Peccais salt marshes, located near Aigues-Mortes in the Gard department, are among the oldest in the Mediterranean. Their name is thought to derive from that of Peccius, a Roman engineer responsible for organising salt production at the beginning of the Christian era. During the Middle Ages, these ‘King’s Salt Marshes’ became the main site for salt exploitation on the Mediterranean coast.
➡️ Where can I buy Camargue salt?
Recipe: Riz rouge à la Provençale
Colourful, tasty and nutritious, Provençal red rice is the ideal dish for a sunny break!
Ingredients
- 250 g red rice
- 1 aubergine
- 2 small courgettes
- 1 red pepper
- 3 very ripe tomatoes
- 1 onion
- A bouquet of Provence herbs
- Olive oil
- Pepper
- Camargue salt
Equipment required
- 1 knife
- 1 wooden spoon
- 2 saucepans
- 2 lids
- 1 measuring cup
Preparation
Preparing vegetables:
- Chop the onion and brown it in a little olive oil.
- Add the aubergine and courgettes, cut into cubes (do not peel if they are organic), then the peeled and chopped tomatoes.
- Add the herbes de Provence and simmer over a low heat, covered, for 30 minutes.
Cooking rice:
- Add the rice and 60 cl of water.
- Season to taste.
- Leave to cook, covered, for a further 30 minutes.
Gourmet tips
- Woody touch: Add 1/2 teaspoon of unsweetened cocoa powder to the cooking water for a woody note.
- Spicy variant: Add 2 teaspoons of curry powder and 1/2 carton of coconut milk (125 ml) to the cooking water, then a few almonds for a crunchy texture.
If you try out this recipe, on land or on board a boat, feel free to share photos with us on social media using the hashtag #GalleyRecipes!
We will see you very soon on our website for the next episod of the Galley Recipes series.
