Moules farcies à la provençale via @ProvenceCook
RecipesStarter CourseTaste

Fresh Mussels Provencal Style by Provence Gourmet

Where Paris restaurants trip over themselves to serve up Belgium-style, (that might raise a few French eyebrows) moules-frites to the tourist crowd, Provencal chefs are happy with their variations. Mussel farming is the highest volume shellfish industry in Europe. However, it is by no means contemporary, shellfish cultivation on wooden …

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Fish Market #Marseille @PerfProvence
RecipesSoupTaste

Provence Gourmet: How to make Bourride

Bourride is a simple Provencal fish stew. It is made with white fish, and the broth is thickened with aïoli, a homemade garlicky mayonnaise. It is a cousin of Bouillabaisse as many ingredients are similar. The preparation for bourride is relatively quick, depending on the thickness of your fish. It is …

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Pesto & PistouRecipesTaste

In pursuit of pan bagnat

By PestoPistou For friends of ours who also lived in the area some years ago, any visit back to Nice involves a search for the perfect pan bagnat, and until this most basic of food cravings is satisfied, no trip is complete. Inspired by their enthusiasm, we have become fans …

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Marseille Fish Market #Marseille #Provence @PerfProvence
Carolyne Kauser-AbbottExpat LivingExploreTaste

Marseille’s Coming Out

Gilles Conchy describes his birth city of Marseille, as “tense, cosmopolitan, not well-mannered, but it is colourful, generous and sunny all year long.”

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Cassis #Provence @PaulShawcrossuk
Carolyne Kauser-AbbottExplorePaul ShawcrossRestaurant ReviewsWhere the "locals" Go

Photographer and Writer Paul Shawcross Shares his Provence

France got in the way of Spain. That might be the way Paul Shawcross would describe his first taste of France in 1979. His plan was to drive through France en-route to discovering Spain. He stopped at a campground in Millau, part of the amazing Tarn River Gorge. It was …

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Olive Tapenade Salad Cooking Classes #Provence #Gourmet @ProvenceCook
RecipesSaladTaste

Provence Gourmet: Olive Tapenade on a Mesclun Salad

The olive harvest in Provence is almost finished, and the extra virgin nectar is resting for a bit before serving. This easy recipe can be served anytime of year.  Gilles at Provence Gourmet shared this recipe with Perfectly Provence readers to celebrate this year’s harvest.

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Poires au vin Cooking Classes #Provence #Gourmet @ProvenceCook
DessertFlans, Puddings & OtherRecipesTaste

Provence Gourmet: Pears Poached in Red Wine

The startling colour of red-fleshed pears makes this easy, elegant dessert a crowd pleaser. It is a perfect fall dessert, combining the late season fruit with red wine. The pears can be served on their own or with a scoop of vanilla or cinnamon ice cream. This recipe was provided …

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Black figs and Grapes Noire de Caromb #Figs @hildast
Hilda StearnLocal ProducersTaste

Falling in Love with Fresh Figs for Dessert

“Would you like some figs for dessert?” I was asked following a lovely meal one summer’s evening in Caromb. For someone who had only ever eaten figs in yoghurt this was an opportunity not to be missed! My fellow diners rose from the table and headed outside. This intrigued me …

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Pesto & PistouRecipes

Pasta sauce: swiss chard and two cheeses

By PestoPistou In the city of Nice, swiss chard has long been a kitchen staple and its beautiful, green, sometimes pink-stemmed leaves are known in France as blettes. Both here and over the border in Liguria, greens of all descriptions are used extensively in tarts, soups, tians and for colouring …

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Provence Cooking Classes #Provence #Gourmet @ProvenceCook
Carolyne Kauser-AbbottCooking ClassesTaste

Bouillabaisse Discovery at Provence Gourmet Cooking Classes

Gilles Conchy says it was Provencal food and family ties that tugged him back to Provence after four years in California. Although, he admits that he could still be a “California boy.” The sandy, windswept beaches and seemingly endless sunny days of the southwest U.S. fit like a second skin …

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