Sip and Learn in Virtual Wine School on Instagram
Wine seems to have become a topic that easily provokes insecurity, doubt and confusion. Sommeliers of all persuasions wax poetical, wine critics keep inventing more and more convoluted wine rating schemes. And the more these well-meaning professionals offer advice, the more wine lovers (not wine collectors with sophisticated cellars and …
Wine seems to have become a topic that easily provokes insecurity, doubt and confusion. Sommeliers of all persuasions wax poetical, wine critics keep inventing more and more convoluted wine rating schemes. And the more these well-meaning professionals offer advice, the more wine lovers (not wine collectors with sophisticated cellars and …
Delicious Tour de France Cooking Classes on Saturdays
Le Tour de France, the legendary cycling race, marks the beginning of summer in France. For three weeks, the pre-eminent world cyclists crisscross France, engaging in speed and climbing challenges that mere mortals can barely fathom. The 2020 Tour de France starts in Nice: two full days and the start …
Le Tour de France, the legendary cycling race, marks the beginning of summer in France. For three weeks, the pre-eminent world cyclists crisscross France, engaging in speed and climbing challenges that mere mortals can barely fathom. The 2020 Tour de France starts in Nice: two full days and the start …
Zucchini Flowers Stuffed with Artichokes and Goat Cheese
Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don’t shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes.
Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don’t shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes.
Slow-Cooked Spring Lamb and Fresh Peas
Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.
Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.
Asparagus Risotto a Recipe to Share with Friends
Risotto is easy to make, and a great dinner party dish. Prepare your mise-en-place in advance (wash the asparagus, and have your ingredients ready). Let the conversation flow while you stir the rice.
Risotto is easy to make, and a great dinner party dish. Prepare your mise-en-place in advance (wash the asparagus, and have your ingredients ready). Let the conversation flow while you stir the rice.
Provencal Dessert Pine Nut Tart (Tarte aux Pignons)
Tarte aux pignons or a pine nut tart is the Provencal version of pecan pie or walnut tart. The sweet base for the tart is a shortcrust pastry shell (pâte sablée) this dessert is a specialty from the village of Bormes-les-Mimosas.
Tarte aux pignons or a pine nut tart is the Provencal version of pecan pie or walnut tart. The sweet base for the tart is a shortcrust pastry shell (pâte sablée) this dessert is a specialty from the village of Bormes-les-Mimosas.
Strawberry Tiramisu a Sweet, Delicious Dessert
Strawberry season comes early in Nice. By mid-April, the first fragrant strawberries from the local hills grace the market in my neighbourhood. And as if fresh berries aren’t enough of a treat, this delightfully fluffy strawberry tiramisu never fails to impress. Vive la fraise!
Strawberry season comes early in Nice. By mid-April, the first fragrant strawberries from the local hills grace the market in my neighbourhood. And as if fresh berries aren’t enough of a treat, this delightfully fluffy strawberry tiramisu never fails to impress. Vive la fraise!
Artichokes à la Barigoule a Classic Provencal Recipe
When perky artichokes announce the arrival of warmer weather, it is time to revisit Artichokes à la Barigoule a Provençal delight, rich, flavorful and complex. Fresh artichokes are usually available in local markets from spring through late summer. The garlic, carrots and fresh herbs give the dish its flavour. You can make this dish vegetarian by omitting the bacon.
When perky artichokes announce the arrival of warmer weather, it is time to revisit Artichokes à la Barigoule a Provençal delight, rich, flavorful and complex. Fresh artichokes are usually available in local markets from spring through late summer. The garlic, carrots and fresh herbs give the dish its flavour. You can make this dish vegetarian by omitting the bacon.
Simple Oven-Roasted Rabbit with Garlic and Herbes de Provence
Rabbit is often served in France as an alternative protein to chicken, pork or other meat. This oven-roasted rabbit is flavoured with garlic and herbs that are traditionally found in Provence. The recipe requires very little prep time and just like a roast chicken it will fill your home with savoury aromas.
Rabbit is often served in France as an alternative protein to chicken, pork or other meat. This oven-roasted rabbit is flavoured with garlic and herbs that are traditionally found in Provence. The recipe requires very little prep time and just like a roast chicken it will fill your home with savoury aromas.
Spring Dinner Menu Provencal Recipes to Suit the Season
After the cold days of winter, spring arrives with a light touch: green vegetables start to grace the markets and rich foods give way to lighter, zestier dishes. Vibrant colours and flavours excite the palate. The first asparagus spears make beautiful salads, fresh chevre and local bread turn simple salads …
After the cold days of winter, spring arrives with a light touch: green vegetables start to grace the markets and rich foods give way to lighter, zestier dishes. Vibrant colours and flavours excite the palate. The first asparagus spears make beautiful salads, fresh chevre and local bread turn simple salads …