Fresh sea bass poached in a delicious shrimp and saffron broth.

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.

Celebrate summer with this light and savoury tart, highlighting the season’s best tomatoes. David made the Tarte aux Tomates to celebrate a summer lunch on July 14th – Bastille Day. Once you have tasted this perfect combination of summer produce with mustard and cheese, you will want to make it repeatedly. …

Easy and beautiful strawberry tart

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.

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

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.

A génoise type cake batter flavoured with fresh clementine juice and zest make these light and fluffy sponge cakes even more irresistible.

Like everything that David Scott Allen prepares for his Cocoa & Lavender blog, he makes it look easy. In the case of soups, most recipes are relatively straightforward including this one. Cauliflower is the base for this dish, which can be prepared for vegetarians using a vegetable broth.

Tender scallops seared and served with a creamy curried leak sauce.