A Provencal daube is like most stews, easy to prepare and best if left to cook slowly for a long period until the meat is tender.

Literary Escapism Sometimes you need an escapism book, and sometimes you need to escape. Author Ruth Kelly delivers both in her book The Little Vineyard in Provence, published in 2019. This novel is Ruth Kelly’s first book under her signature. However, she has ghostwritten several bestselling books. As a freelance …

The following is a chapter on the stone Bories of Provence is adapted from Mary-Lou Weisman’s book, Playing House in Provence: How Two Americans Became a Little Bit French. The Weismans arrived in Provence in September 2003 for the first of many visits to the South of France. The couple …

Provence Living Feature The Road to Rosé with text by Jeany Cronk of Mirabeau Wine and photos by Sophie Bellard was published in the July/August 2019 edition of My French Country Home – Magazine. The article (below) is reproduced with the permission of Sharon Santoni, the creator of this beautiful magazine. …

Friends for Dinner This summer in Paris, dogs, kids and adults cooled-off by splashing around in the Trocadero fountain – Fontaine de Varsovie – during la canicule (heatwave). On June 26th, a record-setting 46 °C baked the town of Vérargues, in l’Hérault. After a hot summer in Provence, much of Europe, …

Maureen Emerson and her husband spent in the South of France for 22 years. Although, that had not been their original plan. Born in Britain, Maureen has travelled extensively and lived on several continents. They are settled back in the United Kingdom. However, she says that she misses friends in …

Marie-Helene Beroit searches for small-batch handcrafted made-in-Provence goods for home decor and table settings. She selects only top-quality products and true artisans who are maintaining traditional crafts. The following article is a re-post of the original from Remember Provence on discovering Provencal pottery and ceramics creators in centres such as …

The traditional ratatouille recipe wants the vegetables to be brown in olive oil in a frying pan, each one separately. Do not peel them at all. All the vegetables are cooked with their skin to preserve a maximum of taste. Then, they will be mixed and will confit together in an earthenware casserole.

the scent of this stew as our native Albertan bison simmers the day away in a slow cooker filled with the warmest flavours spices can impart. If you can’t access bison, as we can here in Western Canada, beef will be a wonderful substitute.

Festivals and Fall Events in Provence Fall in Provence directs you towards a heartier menu. Enjoy meat (lamb, wild boar, taureaux, rabbit, fowl) roasted with herbes de Provence, root vegetables and delicious red wine blends. At this time of year, the hiking is fabulous, biking is possible, and golfers might …