Download Our Spring Menu Collection

This seasonal collection features 19 recipes, including starters, main courses, side dishes, and desserts. Featuring seasonal ingredients such as artichokes, asparagus, lamb, and strawberries. Download this PDF, which includes for recipes for entertaining at this time of the year.

 Contributors

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Carolyne Kauser-Abbott · Explore · Provencal History & Traditions

Touring Mysterious Château de Saumane in the Vaucluse

February 21, 2018
Until recently the village of Saumane, in the Vaucluse, was not on many tourist’s itineraries and the town’s residents probably liked it that way. After four years of restoration work and a large budget, the hilltop Château de Saumane has opened for public visits during summer months. Writer, philosopher, political activist Marquis de Sade lived in …
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David Scott Allen · Main Course · Poultry · Provencal Recipes · Taste

Seared Duck Breast with Clementine-Pomegranate Beurre Blanc

February 20, 2018
Seared duck breast is quick and easy to cook. The meat is seared on high-temperature for about 5 minutes a side, then allowed to rest. However, the trick with duck is to create just the right sauce - fruity, savoury, wine or port. The inspiration for this recipe comes from Christmas flavours (citrus and pomegranate) and colours, and I served it for good friends during the holidays.…
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