grand aioli
 

good morning everyone, still looking for restaurants in Provence serving the grand aioli. Perhaps one of our travellers has recently returned home and may have found a place??? ever hopeful, Mimi

There's a list of restaurants in Hyères at this website: <BR> <BR>http://www.ot-hyeres.fr/uk/restaus_hyeres.htm <BR> <BR>The one below is listed as serving the grand aioli (and a few others mention aioli, but not grand). <BR> <BR>LE CHAUDRON MAGIQUE <BR>8, place Massillon <BR>83400 HYERES <BR>tel: 04.94.35.38.45

Qu'est-ce que c'est, le grand aioli???

helloJahoulih and you, Robin, thank yoy for your imput . I posted on several sites and no one has answered except you too. Grand Aioli is one of the most famous dishes in Provence, sometimes at fetes it is called AIOLI MONSTRE. Usually it is potatoes, carroots artichoke hearts, snails...could have as someone on the coted'azur where hyres is, a fammily included octopus. The ailoi is a garlic butter. This is usually served on a friday. Thanks again!..mimi

Wow-- it sounds like an event! <BR> <BR>Did you try posting on the Patricia Wells web site (I think it's just patriciawells.com)? They have a forum, and since she's a specialist in both food and France, you might get some info. <BR> <BR>

Mimi: <BR> ""The ailoi is a garlic butter."" <BR> <BR>Actually, it's garlic mayonnaise. <BR> <BR>The Bistrot du Paradou, just outside of Maussane-les-Alpilles serves aioli on Fridays for lunch. One of that Wells woman's favorite restaurants in this area. <BR> <BR>PB

I know this is probably not appropriate for this forum, but if you ever make Aioli and use roasted garlic instead of fresh garlic you will be delighted with the results.

Tony, <BR> <BR>Actually I make aioli quite often... in my mortar, using a pestle and I have used roasted garlic, and it does produce a wonderful aioli. More subtle, and a bit smokey (sometimes I roast the garlic in a clay pot in the fireplace). <BR>Garlic, salt, egg yolks from my neighbor's chickens and my own olive oil.... what could be better ? <BR> <BR>PB

more on grand AIOLI

Of course PB is right it is a garlic mayonaise...

Why dredge up old posts?

since someone did "dredge this one up. yes I have been to the paradou many times but was looking for other places and now I know that the village fetes serve it at communal tables in some areas. i knew it was a mayo because i have many Provencal cookbooks. Not being a writer like PB, I was careless.

huh?: Because someone had questions on another post re grande aioli.