Provence's caviar

Our Provence is unforgettable not only for its landscapes, crafts, and agriculture but also for its typical local produce. There is olive oil, wine, fruit and vegetables. But Cotignac is also the setting for the production of what is called the caviar of Provence: Poutargue (also known as bottarga in English).


Poutargue is a culinary speciality that can be found almost everywhere around the Mediterranean. In Provençal the name poutargue means "salted and dried fish eggs". Just like caviar, this product is both expensive and highly prized.


Cotignac, a picturesque village in the countryside a long way from the coast. So, how come poutargue is made here?

Elodie, a talented young woman, having studied for 5 years, was working in finance. Her job took her to Israel. She and her husband wanted to start a family. Maternity leave was complicated for Elodie, because she was bored. One night, she woke up with an irrepressible craving for poutargue! Luckily, she found some mullet eggs, and decided to make her own poutargue. She found the original recipe but thought the end result was too salty and too dry. So she decided to break away - she reduced the salting and drying times. After several attempts, her poutargue was delicious. She then decided to vary her recipe. So in addition to plain poutargue, she created flavoured ones: with boukha (fig alcohol), whisky and aniseed. "So Boutargue" was born!! But only family (who live in Carcès) and friends received a tasting basket for Christmas and on other special occasions. But one thing led to another, or more accurately from table to table, "So Poutargue" ended up being served with drinks - and one of the guests was a great chef. Then all of a sudden it was being served in Michelin starred restaurants, at the President of the Republic’s table and was lauded by a famous Parisian blogger who had tried it when having drinks with friends. The crowning glory came in 2018 when "So Poutargue" was voted the best in the world by a jury of great chefs and culinary critics. If you want to bring a little bit of the south to your table, take a look at www.Soboutargue.com. A word of advice - when you're on holiday in Provence, go to Cotignac and taste the entire range!


In order to stop maturation and protect the product, the salted dried eggs are encased in a thin layer of wax. To eat it, you have to cut it into thin slices, remove the wax and spread it on a toasted bread lightly buttered and with a touch of lemon..

You can also cut off larger pieces, remove the wax, grate it and mix it with buttered pasta. It's delicious. But make no mistake, poutargue should only be served with white wines from Provence!


So Boutargue
83570 Cotignac
Tél. 06 75 56 26 67
Email : soboutargue@gmail.com
Site web : soboutargue.com