BooksTasteThe Provence Post

Georgeanne Brennan’s New Labor of Love

By Julie Mautner Georgeanne Brennan‘s passion for Provence is well documented, most notably in her books A Pig in Provence (Harcourt and Chronicle Books) and The Food and Flavors of Haute Provence (Chronicle Books), the latter of which won a James Beard Foundation award. Explore this Post Via:: The Provence Post …

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Pesto & PistouRecipesTaste

And Pistou?

By PestoPistou It never ceases to amaze me how most people know exactly what pesto is yet when you mention the term pistou, it’s blank faces all round. This no-nut French cousin of pesto is just as delicious and even easier to make. No toasting of pine nuts required here. …

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Expat LivingTasteThe Provence Post

You’re Invited: A Côte d’Azur Thanksgiving

By Julie Mautner Once again, the American Club of the Riviera will celebrate Thanksgiving in Monaco, with a gala luncheon on November 27. The event is open to all…and members of the US Air Force will be hosted (and toasted!) as the special guests of honor. The menu Explore this …

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#Provence #Recipe Fig and Goats Cheese Purses via @ProvenceGuru
Provence GuruRecipes

Goat’s cheese and fig purse

By Jamie Ivey Another wonderful Provence recipe from Claudia’s Kitchen to take us into Autumn To contact Claudia’s kitchen email: jamie@provenceguru.com   Drop Explore this Post Via:: Provence Guru       

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Pesto & PistouRecipesTaste

Black Jam

By PestoPistou I’ve been consulting my provençal cookbooks again, this time for jam recipes as there are loads of plums, blackberries and other fruit just waiting to be preserved around here and I thought it would be fun to try something a little bit different this year. I was intrigued …

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TasteThe Provence PostTrips and Tour Guides

A Winter Food + Wine Tour in Provence

By Julie Mautner Designed to take advantage of cooler temps, quieter villages and that favorite Provencal winter past-time–feasting by the fireplace–the winter trips will include truffle hunts, Châteauneuf-du-Papes wine tasting, chocolate visits, market tours and the chance to make your own fresh foie gras, duck confit and smoked duck breast …

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Pesto & PistouRecipesTaste

Made in Dorset: Ratatouille

By PestoPistou We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with the addition of a solitary, ripe pepper this week (yes, just the one) the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables …

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Aioli a Provencal Classic #Aioli #Provence #Recipes @GingerandNutmeg
Fish & SeafoodMain CourseRecipes

Le Grand Aïoli from Provence

Aioli is a garlic mayonnaise it is a Provencal classic typically served on Fridays, although you can often find it on menus any day of the week.

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AixcentricTaste

California Bliss… in Aix

By aixcentric When a message popped into the Aixcentric mail-box saying that a new boutique of frozen yoghurts had opened in town and that, on opening the door, ‘you will be instantly transported to the beaches of California’, of course I had to investigate. And frozen yoghurt not being a …

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Pesto & PistouRecipesTaste

Les Gnocchis Verts (green gnocchi)

By PestoPistou La Merda dé Can is the niçois name for these gorgeous, green gnocchi made with swiss chard or spinach. The literal English translation of the term will not be repeated here as it’s less than flattering, but I am sure you can work it out for yourself. Now, …

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