The land of "Lei trouisso cebo"

Montmeyan is in the north of the area covered by Provence Verte & Verdon. A fortified village built 504 m above sea level on a rocky outcrop, it is in the middle of the plain, near the Gorges du Verdon. Towers and ramparts still overlook this picturesque village, which could be called a nativity scene village, with its steep narrow streets, vaulted passages, and stairways... The village earns its living from agriculture, livestock and, thanks to its lake located in the Basses Gorges du Verdon, tourism.


On the 3rd Sunday of September, the onion - the village emblem - is honoured. In the early 20th century, Montmeyan villagers began growing onions, which earned them the nickname of "Lei trouisso cebo" or "the onion strings". Why you ask? Because they have the peculiarity of bending over the onion tops to make them ripen faster and the bulbs grow bigger.

A busy program on an unforgettable day: biggest onion contest, a scarecrow contest and finally, as always in Provence, events come to an end around some delicious food: here of course it’s a pissaladière!


Here's a classic of the most famous of French soups, made Provençal-style.

Ingrédient, serves 6

  • 6 onions
  • 75 g butter
  • 1.5 tablespoons oil
  • 1.5 tablespoons flour
  • 3.5 cl white wine
  • 1.5 l water
  • 9 slices farmhouse bread
  • 1 or 2 fresh goat's cheeses
  • Salt and pepper

1 Peel and finely chop the onions.

2 In a pan, heat the butter and oil and then add the onions. Be careful not to let them brown, they should be translucent.

3 Sprinkle over the flour and keep stirring. Add the hot water and white wine.

4 Cover and simmer over low heat for 20 minutes.

5 Toast the slices of bread.

6 Arrange the slices of bread at the bottom of 6 bowls or a large soup tureen.

7 Crumble the goat's cheese over the bread slices then pour two generous ladles of soup into the bowls over the bread.

8 Allow the bread to soak before eating while still nice and hot.