Sweetbreads are an offal, the thymus gland of an animal that are consumed in many dishes worldwide but quite commonly in a parfait or pâté.

This lemon tart (tarte au citron) is an easy and beautiful dessert that even the most beginner cook should attempt.

A warm and toasty lavash (sheet flatbread) covered in bold creamy Cambozola cheese and figs with fresh thyme and pine nuts baked to perfection.

A Provençal dish that can be described as similar to Paella with the quail replacing the traditional seafood and sausage.

This chicken casserole is a savoury twist on a traditional sweet dessert crumble. Served as a hearty main course the Crumble au Poulet – Chicken Casserole is an easy recipe.

Roasted lamb shanks with tomatoes and olives, spiced with traditional herbs and a few non-traditional ones such as citrus and paprika.

The epitome of classic French dishes, slow roasted braised chicken in a deep rich red wine sauce teeming with wild mushrooms and bacon (lardon).

A bistro Inspired Sandwich with Chanterelle Mushrooms and White Truffle Oil served in pan de mie toasted bread boxes.

Crepe suzettes many not be classical tastes of Provence, but we could not resist this recipe from Cocoa and Lavender.

This pork recipe from David is an easy dish, spiced with the flavours of Provence and served with 2007 Coteaux d’Aix en Provence from Château Vignelaure,