NG Art Creative Residency Where Artists are Gathering Creative Inspiration in the Alpilles
NG Art Creative Residency Nicky Ginsberg has been engrossed in the world of art and emerging artistic talent for over 30 years. Born in the United Kingdom, Ginsberg ended up in Sydney, Australia after a stint in France. Over that period, her art history background, understanding of the commercial aspects …
NG Art Creative Residency Nicky Ginsberg has been engrossed in the world of art and emerging artistic talent for over 30 years. Born in the United Kingdom, Ginsberg ended up in Sydney, Australia after a stint in France. Over that period, her art history background, understanding of the commercial aspects …
Verrine Tricolore a Bell Pepper and Goat Cheese Starter
Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.
Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.
Goult Visit and La Bartavelle the Restaurant to Try
We enjoyed another fine meal at La Bartavelle in Goult. Their prix-fixe menu gives a choice of three starters including local seasonal asparagus, in the spring. Whilst main courses included a fish choice (wild Turbot), Beef or Rabbit which I had, and it was superb, (see picture). …Continue reading here …
We enjoyed another fine meal at La Bartavelle in Goult. Their prix-fixe menu gives a choice of three starters including local seasonal asparagus, in the spring. Whilst main courses included a fish choice (wild Turbot), Beef or Rabbit which I had, and it was superb, (see picture). …Continue reading here …
The Legends of Provence: The Tarasque Monster of Tarascon
During our last visit to Provence, I picked up a book called the “Legendes de Provence” by Eugene Bressy. This book is comprised of a series of short stories about the legends of Provence. In this series of posts, I will dive into some of these stories and let you decide …
During our last visit to Provence, I picked up a book called the “Legendes de Provence” by Eugene Bressy. This book is comprised of a series of short stories about the legends of Provence. In this series of posts, I will dive into some of these stories and let you decide …
Elegant Saffron Shrimp Curry with Coconut Our New Comfort Food
This curry is full of flavour but mild when it comes to heat. Once you start cooking, you can have the savoury saffron shrimp on the table in under 30-minutes.
This curry is full of flavour but mild when it comes to heat. Once you start cooking, you can have the savoury saffron shrimp on the table in under 30-minutes.
Purple Turns Provence – Where to see Lavender Fields in the Vaucluse.
It’s this time of year that Provence turns purple when the Lavender fields start to explode with colour and the air fills with scent as the flowerheads gently brush against each other in the breeze. The air above them seems to shimmer with the colour and the constant buzz of bees …
It’s this time of year that Provence turns purple when the Lavender fields start to explode with colour and the air fills with scent as the flowerheads gently brush against each other in the breeze. The air above them seems to shimmer with the colour and the constant buzz of bees …
The Last Word. Peter Mayle’s My Twenty-Five Years in Provence, Reflections on Then and Now
Almost 30 years ago, Peter Mayle introduced many of us to the arrière-pays Provençal (rural countryside) for the first time with his internationally best-selling novel A Year in Provence. The success of that book and his subsequent novels had many primed to book flights to the South of France. If …
Almost 30 years ago, Peter Mayle introduced many of us to the arrière-pays Provençal (rural countryside) for the first time with his internationally best-selling novel A Year in Provence. The success of that book and his subsequent novels had many primed to book flights to the South of France. If …
Spend a Day in Fréjus on the Less-Crowded Cote d’Azur
Contributor blog post by Laura: Fréjus is a beautiful town in the South of France, near Saint-Raphaёl. The old town with its colored houses is very much worth a visit, as well as the Roman ruins, and walks in nature around it. When you are driving there, you will probably …
Contributor blog post by Laura: Fréjus is a beautiful town in the South of France, near Saint-Raphaёl. The old town with its colored houses is very much worth a visit, as well as the Roman ruins, and walks in nature around it. When you are driving there, you will probably …
Sweet Treats Lemon Olive Oil Mini Cakes Bursting with Provencal Flavour
Lemon Olive Oil Mini Cakes as individual servings. You can, of course, make the same batter and bake as a single large cake. Personally, I love this recipe as it combines the flavours of Provence in one tiny (delightful) package – lemons, thyme, olive oil.
Lemon Olive Oil Mini Cakes as individual servings. You can, of course, make the same batter and bake as a single large cake. Personally, I love this recipe as it combines the flavours of Provence in one tiny (delightful) package – lemons, thyme, olive oil.
Flambéed Chicken a Main Course with a Spark
At Mas d’Augstine, we spend our “off-season” on maintenance, accounting and a bit of experimentation in the kitchen. To kick off the 2018 Chambre d’Hôtes season, we accommodated a party of eleven (yes 11!) and tested our recipe at the first table d’hotes of the year. Following a pasta course (Mushroom Spinach Ricotta Cannelloni), we served Flambéed Chicken to rave reviews.
At Mas d’Augstine, we spend our “off-season” on maintenance, accounting and a bit of experimentation in the kitchen. To kick off the 2018 Chambre d’Hôtes season, we accommodated a party of eleven (yes 11!) and tested our recipe at the first table d’hotes of the year. Following a pasta course (Mushroom Spinach Ricotta Cannelloni), we served Flambéed Chicken to rave reviews.