Spicy Spring Menu This Provencal spring menu showcases the spices and recipes from the trade route. Pepper and curry flavours from India, Spain’s iconic paella, and aromas from North Africa and the Middle East. Enjoy! Provence and the Spice Route Food encodes social, political, and economic history, often in fascinating …

Ramp Pasta Made like Pate Nicoise: In Nice, they often make green gnocchi (Pate Nicoise) that simmers in the broth for the last 30 minutes. This year I tried something new, I made a classic Pate Nicoise (see recipe at the bottom), using wild ramps in place of the more traditional Swiss chard, and the results were stunning.

Over the years we have visited Provence just about every month, but until we bought the house we hadn’t visited in April, which to be honest looking back on it now, was rather an oversight. In April, the countryside simply explodes with colour as the wildflowers start to bloom, bringing …

Having arrived back in Provence a few days ago I’ve been really surprised at how much things have changed in the last five (5) weeks. First, and probably the biggest surprise, is that everything is looking incredibly lush and green. This a such a stark contrast to the bleached colours …

Contributor blog post by Ashley Tinker: May I brag for a moment? Just look at how beautiful these landscapes are, even at this time of year. Most of these pictures were taken with my phone, as many were impromptu pit spots on the side of the road. I’ve noticed a sudden …

On the 1st of May, make sure to visit the celebrations in Arles where the Fête des Gardians takes over the city. Worth a visit! You may even see the queen of les Arlesiennes. This is the month of public holidays in France. Make sure to be aware of store closings. I would …

After the cold days of winter, spring arrives with a light touch: green vegetables start to grace the markets and rich foods give way to lighter, zestier dishes. Vibrant colours and flavours excite the palate. The first asparagus spears make beautiful salads, fresh chevre and local bread turn simple salads …

Contributor blog post by Vaucluse Dreamer: Spring is in the air in Provence: Once again we have flung open the shutters on the house, switched the hot water on, filled the fridge & checked the tyres on the bikes. Over the last year (and it really is nearly a year since …

Contributor blog post by David Taylor: The first asparagus has arrived in the markets. Steamed for about 10 minutes, a drizzle of olive oil, shavings of parmesan and then a soft free range boiled egg – perfect for lunch in the spring sunshine. Via:: Accommodation in Provence          

Contributor blog post by David Taylor: It’s incredible how over the last fortnight so much plant life has burst into colour. The cherry trees as always are spectacular giving a white shimmer to the hillside, some are already turning and will soon be producing delicious red cherries. As sure as eggs …