Paul Shawcross is an Economics major who turned his sights to travel, photography and writing in the 1990s. He has written many freelance articles for Francophile publications. His experience led Michelin to knock on his door for help writing and revising their Green Guides – for a long list of …

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 stakes …

Bourride is a simple Provencal fish stew made with white fish. The broth is thickened with aïoli, a homemade garlicky mayonnaise. Many ingredients are similar, making it a cousin of Bouillabaisse. Preparing bourride is relatively quick, depending on the thickness of the fish. However, its creamy texture separates it from …

If you are a cyclist, France is your country and Provence is perfection. Hannah Reynolds a competitive cyclist and writer and John Walsh a professional biking guide have pooled their shared passion in a new book called France en Vélo – The Ultimate Cycle Journey From Channel to Med – …

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

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 …

The olive harvest in Provence is almost finished, and the extra virgin nectar rests briefly before serving. This easy recipe can be served any time of year.  Gilles at Provence Gourmet shared this recipe with Perfectly Provence readers to celebrate this year’s harvest. This is an easy salad to celebrate …

The startling colour of red-fleshed pears makes this easy, elegant dessert a crowd-pleaser. It is a perfect fall dessert, combining 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 to Perfectly Provence …

It took seven years, 50-million Euros and loads of patience before Domaine de Manville could achieve its 5-star rating. Edith and Patrick Saut are the visionary owners behind this new luxury “Palace Rural” situated in the heart of the Parc Naturel Regional des Alpilles.

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 …