Wild Mushroom Chicken Cassoulet cannellini Recipe
Gary and Jane LangtonMain CoursePoultryRecipesTaste

Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe

With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.

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Butternut Squash Soup with Pan-Fried Scallop @Masdaugustine
Gary and Jane LangtonRecipesSoupTaste

Fall Soup Recipe: Butternut Squash Soup with Roast Scallops

This is a lovely velvety soup garnished with sautéed scallops and crispy bacon lardons. Perfect as a starter for a winter dinner party, or a warming lunch with plenty of crusty French bread. If you can’t get scallops or don’t like them, replace with gently sautéed sliced mushrooms.

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Tomato Tarte Tatin @OurhouseinProvence
Lunchtime MealsOur House in ProvenceRecipesTaste

Perfect for Lunch in Provence Tomato Tarte Tatin

Highlighting the wonderful flavours of fresh Roma tomatoes and Oregano on a light and flaky tart shell served with crisp salad greens.
A Tomato Tarte Tatin.

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fennel Langoustine Ragoût
David Scott AllenFish & SeafoodMain CourseRecipesTaste

Impress your Guests with a Fennel and Langoustine Ragoût with Saffron

Ragoût of Fennel and Langoustine with Saffron for a dinner party? This savoury “stew” is served on little boxes of puff pastry. Inspired by Provence, David decided on a pink-theme for their dinner starting with a potted salmon appetizer and this served this impressive seafood main course.

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French French Clafoutis Recipe Cherry Clafoutis Recipe @CuriousProvence
Ashley TinkerDessertFlans, Puddings & OtherRecipesTaste

Cherry Season French Clafoutis Recipe

A traditional clafoutis with a twist, assorted fresh fruit baked in to your delicious batter as opposed to the traditional cherries.

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Tender Leeks Spring Markets
Barbara SchuerenbergRecipesSide DishTaste

A Dish of Tender Leeks – Poireaux en Vinaigrette

This easy recipe for Provencal tender leeks in a simple vinaigrette. The markets of Provence are a bit like a food-filled treasure hunt. The produce changes with the seasons and even within the region local specialties might not be found outside a limited geography.

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Duck Confit Hash Cake
David Scott AllenLunchtime MealsRecipesTaste

David’s Recipe for Duck Confit Hash and Eggs

Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls.

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Saumon creme doseille
David Scott AllenFish & SeafoodMain CourseRecipesTaste

Seared Salmon in a Sorrel Sauce

Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes.
Saumon à la Crème d’Oseille

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Eggplant lasagna recipe
David Scott AllenMain CourseRecipesTasteVegetarian

A Delicious Recipe from a Friend for Eggplant Lasagna

Eggplants are a market staple in Provence. Although this recipe is more Italian in theme, you certainly can find lasagna on menus in Provence. Deep purple aubergines are a somewhat somber contrast to the bright red strawberries and tomatoes that you might find displayed on market stalls. This purple vegetable is a main stay in Provencal cuisine and certainly is a key ingredient in any ratatouille recipe.

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