While we’re on the subject of Sete from our recent train-from-Barcelona post, there’s a question that fish soup lovers who visit the South of France want to know. What’s the difference between Marseilles’ bouillabaisse and Sete’s fish soup? Which town has the best fish soup? Leave it to Nancy McGee …

A hearty dish of lentils, herbs and salmon brightly infused with lemon and lime leaves.

Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls.

For years, I came to Nice every chance I got. It wasn’t just for its luminescence, warm sunshine and beautiful landscape. It was her flavors: delectable, often surprising, and always memorable. And the people who made my favorite dishes: full of soul and personality, their passion infusing every bite. Now …

The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.

When the almond blossoms fill the sky with a pink hue, you know that Spring produce will quickly follow. Bright green asparagus seems to be the harbinger of the longer, warmer days ahead. This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.

Light and crisp puff pastry covered in creamy goat’s cheese, salty ham and topped with the season`s best Asparagus gently roasted to perfection.

Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes.
Saumon à la Crème d’Oseille

Contributor blog post by Michel: We have just returned from a wonderful time in Sablet. Windsor neighbors Ed and Gwen and Bob and Darlene traveled with us. We were on the go every day but spent most evenings at home. We took day trips, hiked through villages, visited with French family, …

The classic Tarte au Citron works beautifully with oranges instead of lemons to give a lush and softer edge to this light desert. I try and pick good quality, non treated oranges and have decided to reduce the juice a bit to get a more pronounced flavour. I made the sweet pastry myself, but a good quality “pure butter” supermarket version will do the trick and is less prone to failure.