Writer, entrepreneur and small group tour director Annette Charlton says, “I was a Francophile long before I visited France.” She agreed to curate our 2022 dinner party menu inspired by the change of seasons in Provence. Autumn is harvest time, so with the abundance of delicious seasonal produce available in …

Lyon is the 3rd largest city in France and the French capital of gastronomy! With its beautiful old town, many restaurants, museums and shops, there are plenty of things to do in Lyon. Here are all our tips for your next road trip or a perfect weekend trip in Lyon. …

Poulet au Vinaigre, or chicken in vinegar, is a classic French preparation that you will find braising in homes as readily in restaurants. At the onset, it sounds kind of overpowering and maybe even unappetizing. Chicken in vinegar? Rarely do we think of vinegar as an ingredient other than maybe …

The Great Sugar Rush In the 17th century, Britain, France and other colonial powers established vast sugar plantations in the Americas. Sugar went from an expensive luxury to a commodity available to all in a couple of centuries. The dessert menu blossomed as chefs and cooks accidentally or deliberately created …

Goût et Voyage is Martine Bertin-Peterson’s boutique travel company offering small-group tours in Provence and Tuscany. Martine was born in France and moved to the US with her family at seven. After visiting much of the world as a tour guide and for personal enjoyment, she tells me that the …

Socca, made with chickpea flour, is the ubiquitous street food found all over southeastern France, most notably in Nice and, more specifically, around the Cours Saleya market. When cooked perfectly, it is best straight from the pan and served very hot, replete with addictively crispy edges and lightly seasoned with …

Razor clams, found on sheltered ocean shores, most often during low tide, have long been a popular and easily foraged delicacy. You can usually see them with the naked eye, but if you toss some salt on the water above their burrows, you can watch the little white clams wiggle …

This velvety anchoiade-inspired dip is a gentler take on the salty Provencal sauce. I like to serve it with plenty of crunchy radishes, some quickly blanched asparagus and waxy potatoes for an easy aperitif platter to share. Chill your radishes in some iced water before serving for extra crunch. Take …

Today’s wine and food pairing for Provence WineZine is one I approached with some trepidation. I was confident that the Château Margüi rosé wine would be good (okay, excellent), and I knew the recipe well enough to be happy with it. But together? I just wasn’t sure. I certainly didn’t …

I made this recipe for a spiced baked apple dessert as a guest post for my friend Ron who writes Lost in a Pot in Sweden. I think a few of you might have seen it, but a repost seems like a good idea. The best part? It is truly …