Dishes - Jean Martin de Provence

What is a Provençal dish?

A Provençal dish is a culinary preparation originating from the southeast of France, made with sun-ripened vegetables (tomatoes, eggplants, zucchini, peppers), olive oil, and aromatic herbs such as thyme, rosemary, basil, and oregano. Provençal cuisine belongs to the family of Mediterranean cooking and shares principles with the culinary traditions of Southern Italy, Greece, and Spain: simple ingredients, long and gentle cooking, and respect for the natural flavor of each vegetable.

Sun-ripened vegetables

Sun-ripened vegetables are those that thrive in the Mediterranean climate and form the basis of Provençal cuisine:

• Tomatoes

• Eggplants

• Zucchini

• Peppers (red and yellow)

Their high water and natural sugar content allows them to sauté well during cooking. At Jean Martin, we select these vegetables for their taste quality and process them in the heart of Provence, which guarantees freshness and nutritional benefits.

Olive oil and aromatic herbs

Olive oil plays the same role in Provençal cuisine as butter does in Norman cooking: it adds roundness, binds the ingredients, and contributes to their natural preservation. Aromatic herbs (thyme, bay leaf, rosemary, savory, basil) are the defining hallmark of Provençal cuisine. We use them in measured quantities to enhance the flavor of the vegetable without masking it.

Jean Martin's iconic Provençal recipes

Provençal Ratatouille

The Provençal ratatouille combines tomatoes, eggplants, zucchini, and peppers in a slow cook with olive oil, seasoned with thyme and basil. We adapt the cooking of our vegetables to preserve their textures while achieving a melt-in-the-mouth, confit-style recipe, far from the acidic and overly sweet tastes of industrial versions. It can be enjoyed hot as a main course, lukewarm as a side dish for grilled meats, or cold as a Mediterranean appetizer.

Eggplant Riste

The eggplant riste is a preparation made from eggplants confited in olive oil until a melt-in-the-mouth texture and a simmered, slightly smoky taste are achieved. Traditionally, it is used in pasta dishes or lasagna, as a condiment, as a sauce base, or as a side for roasted meats. It is one of our flagship products and one of the rare opportunities to discover this recipe outside of Provence thanks to delivery.

What sets our riste apart from others is the production process. We begin by frying thin strips of fresh eggplant. Once fried, the strips are simmered with crushed tomatoes, melted onions, garlic, thyme, and bay leaf. It is this two-step process that distinguishes a true riste from simple confited eggplant.

Piperade, eggplant parmesan, and cooked zucchini

The piperade is a recipe of Basque origin adopted in Provence: peppers, tomatoes, and onions melted in olive oil and flavored with sweet pepper, which pairs well with scrambled eggs, chicken, or country ham.

The eggplants with parmesan combine slices of eggplant, tomato sauce, and PDO Parmigiano Reggiano for a melt-in-the-mouth gratin, at the crossroads of Provençal and Italian traditions. The cooked zucchini features tomato, is scented with basil from Provence, and enriched with creamy mozzarella! Delicious in a gratin, on bruschetta, or simply as a side dish.

Why choose jarred ready-made meals?

Ready-made meals in glass jars offer better preservation than plastic vacuum-sealing or frozen options, without the use of additives.

Preservation in a jar

Preservation in a glass jar, invented by Nicolas Appert at the beginning of the 19th century, is based on heat sterilization in an airtight container. It requires neither a cold chain nor chemical preservatives and allows jars to be kept at room temperature for several months, or even several years.

Glass meets the need for preserving a natural taste: it constitutes the best packaging for food products, among other reasons, due to the absence of migration between the container and the content. It protects the organoleptic qualities of the food. Completely impermeable, it ensures perfect and long-term preservation of the products. It is 100% and infinitely recyclable. We offer ideas for recycling our glass jars once your Jean Martin meal is consumed.

After opening, our Provençal ready-made meals in jars can be kept for 2 to 3 days in the refrigerator.

Zero additives, zero preservatives

We use no food additives, no chemical preservatives, and no artificial flavor enhancers. The list of ingredients for each jar is limited to vegetables, olive oil, aromatic herbs, and salt.

Our expertise

We are a company rooted in the Provençal terroir, specializing in vegetables cooked in jars according to traditional recipes. Our products are made in the heart of Provence, with minimally processed recipes, recognizable ingredients, and long cooking times that concentrate the aromas. This local production guarantees the freshness of our supplies, reduces transport distances, and supports the regional agricultural economy.

We snack, sauté, confit, and steam-cook all our vegetables before sterilization. This allows our vegetables to release their natural sugars, flavors to concentrate, and the texture to become melt-in-the-mouth without disintegrating.

How to heat our ready-made meals

The recommended method is in a saucepan over low heat for 5 to 7 minutes: this is what best preserves the flavors and texture of our Provençal meals.
A bain-marie offers gentle and even cooking: place the open jar in a saucepan of simmering water for 8 to 10 minutes.
The microwave, at moderate power for 2 to 3 minutes, is suitable for a quick meal.