A French classic Baba au Rhum: A soft spongy cake soaked in aromatic aged rum and topped with fresh whipped cream.

This dessert is perfect for Chocolate Mendiant Tart lovers. It combines dark chocolate, dried fruit and nuts into a decadent finish to any meal.

A satisfying and delicious bowl of comfort while at the same time not being heavy. The refreshing tomato and fish broth highlight the delicious levels of flavour from the capers, olives, fresh spinach and chile flakes with the seafood taking center stage.

Gâteau Saint-Honoré is named for the classic French patron saint of bakers and pastry chefs, Saint Honoré. There are many steps to this recipe, but you will be rewarded by the sweet finish.

Salade Niçoise Tastes of the Mediterranean it is yet another variation on a wonderful light salad that takes advantage of the season’s best tomatoes and potatoes.

Beef (Boeuf) Bourguignon is a traditional dish from the Burgundy region in France, but really can be made with any decent red wine. David’s variation makes it a little more Provencal.

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.