If you’re looking for an elegant summer meal that requires practically no cooking, this specialty from sun-drenched Provence is an unrivaled choice. Le Grand Aioli is a kaleidoscopic platter of seasonal vegetables and seafood served with a flavorful garlic mayonnaise known as aioli (pronounced ay-ol-ee). It is simplicity itself but has a huge wow factor.

My brother and I made it last summer (he was visiting; I’d had a hip replacement) so the prep went relatively quickly with both of us tackling a share of the ingredients. We polished off the platter shown above, with long periods of silence as we enjoyed the interplay of the garlic sauce with each of the different accompaniments.

The perfect late summer meal

Le Grand Aioli is a culinary tradition that embodies the essence of Mediterranean summer dining. This vibrant and communal meal centers around the garlicy mayonnaise known as aioli.

It brings people together. Imagine a large platter laden with crisp and colorful vegetables, tender poached fish, and succulent shellfish, all surrounding a generous bowl of creamy, garlic-infused aioli. Guests mound some aioli on their plates, then choose from the offerings. Like a one tray buffet.

Salt cod is traditional, but we gently poached fresh cod (in center, above), which worked beautifully. The fish was accompanied by (counterclockwise) lightly poached cauliflower florets, thin haricots verts (from Trader Joe’s), Romaine lettuce leaves, carrot sticks, Persian cucumbers, grape tomatoes, radishes, small boiled potatoes, and hard boiled eggs.

A Grand Aioli is typically enjoyed on warm afternoons, paired with chilled rosé and lively conversation (although there are winter versions).

And here’s the best part

Really good aioli comes in a jar. You do not have to make it from scratch if you’re wary of raw eggs or are just feeling lazy. It’s what my brother and I used last summer. I was pleasantly surprised by how good it was. And you can order it from Amazon. There are a few choices but I recommend the aioli from Benedicta for an authentic Provençal experience.

Benedicta Sauce Aioli is the top brand in France for gourmet condiments. Aioli Sauce a Ail be used hot or cold on meat, seafood, and vegetables. $11.99 for an 8.8 oz. jar on Amazon. A little goes a long way.

Here’s a classic recipe for Le Grand Aioli that you can recreate at home.

For the aioli

• 4 garlic cloves, peeled
• 1/2 tsp salt
• 2 egg yolks
• 1 cup olive oil
• 1 tbsp lemon juice

Accompaniments

Use this list as a starting point. Add other vegetables. Explore different seafoods.

• Boiled new potatoes
• Steamed green beans
• Carrots
• Cherry tomatoes
• Hard-boiled eggs
• Poached cod or hake (any firm white fish)
• Steamed mussels
• Poached shrimp
• Grilled squid

Instructions

1. If you are using prepared aioli skip steps 2, 3 and 4. Scoop the aioli into a serving bowl and put it on a platter.
2. For the aioli, mash the garlic and salt into a paste using a mortar and pestle.
3. In a bowl, whisk the egg yolks, then gradually add the olive oil in a thin stream while whisking constantly.
4. Once the mixture thickens, add the garlic paste and lemon juice. Adjust seasoning to taste.
5. Prepare your chosen accompaniments and arrange them on a large platter around a bowl of the aioli.

Serve this impressive spread with crusty bread and encourage your guests to dip and share. Le Grand Aioli is not just a meal; it’s an invitation to slow down, savor, and enjoy the simple pleasures of good food and company.

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