A Perfectly French Lunch Tarte aux Tomates
Celebrate summer with this light and savoury tart, highlighting the season’s best tomatoes. David made the Tarte aux Tomates to celebrate a summer lunch on July 14th – Bastille Day. Once you have tasted this perfect combination of summer produce with mustard and cheese, you will want to make it repeatedly. …
Celebrate summer with this light and savoury tart, highlighting the season’s best tomatoes. David made the Tarte aux Tomates to celebrate a summer lunch on July 14th – Bastille Day. Once you have tasted this perfect combination of summer produce with mustard and cheese, you will want to make it repeatedly. …
A Sense of Provence: Domaine Dalmeran
On a recent trip to Provence I met with Ana Lopez from Domaine Dalmeran for a tasting of their red, white and rosé wines. The domaine is located in Les Baux-de-Provence AOP, a region that makes organic and in many cases, biodynamic, practices a thumbprint for the appellation. …Continue reading …
On a recent trip to Provence I met with Ana Lopez from Domaine Dalmeran for a tasting of their red, white and rosé wines. The domaine is located in Les Baux-de-Provence AOP, a region that makes organic and in many cases, biodynamic, practices a thumbprint for the appellation. …Continue reading …
Taste and Savour Juicy Gold the Cavaillon Melons of Provence
Celebrated Fruit – Cavaillon Melons Nutmeg barely tolerates melons, in her opinion, the green honeydew version found in airport “fruit salads” should be outlawed. Watermelon and its variations without seeds or in ghastly yellow only belong on a picnic table with many children around. The orange cantaloupe is the only …
Celebrated Fruit – Cavaillon Melons Nutmeg barely tolerates melons, in her opinion, the green honeydew version found in airport “fruit salads” should be outlawed. Watermelon and its variations without seeds or in ghastly yellow only belong on a picnic table with many children around. The orange cantaloupe is the only …
A Recipe for Mango Pomegranate Salsa
In a desire to bring a part of my world to Cotignac, and to enjoy with a chilled glass of rosé, I figured a mango pomegranate salsa was the way to go! It’s easy, simple, fresh, tasty, and quick to make.It can be enjoyed as is with some of your favourite crisps, or over some fresh grilled fish, in tacos, on chicken or with a duck breast as an entree!
In a desire to bring a part of my world to Cotignac, and to enjoy with a chilled glass of rosé, I figured a mango pomegranate salsa was the way to go! It’s easy, simple, fresh, tasty, and quick to make.It can be enjoyed as is with some of your favourite crisps, or over some fresh grilled fish, in tacos, on chicken or with a duck breast as an entree!
Understanding the Cost of Restaurants Meals in Provence
Contributor blog post by Ashley Tinker: How much are you willing to pay for your meal at a restaurant in Provence? Sometimes the best meals are the most simple. There’s nothing more disappointing then paying good money for a meal you could have produced better yourself. Are Michelin star restaurant …
Contributor blog post by Ashley Tinker: How much are you willing to pay for your meal at a restaurant in Provence? Sometimes the best meals are the most simple. There’s nothing more disappointing then paying good money for a meal you could have produced better yourself. Are Michelin star restaurant …
Summertime Calls for a Chicken Salad Recipe
A lovely summer salad that’s really easy to make and is even tastier if you make it the night before. Basil and parsley are the key herbs for the recipe but, living in the South of France, I often add verveine to give it a more lemony taste.
A lovely summer salad that’s really easy to make and is even tastier if you make it the night before. Basil and parsley are the key herbs for the recipe but, living in the South of France, I often add verveine to give it a more lemony taste.
Wine Tasting: Sampling the Good Wines of Lirac
Last fall I spent some time with winemakers in Lirac, a cru located across the Rhône River from Châteauneuf-du-Pape. I covered a significant conversation with Rodolphe de Pins, winemaker at Château de Montfaucon and Co-President of Lirac AOP. …Continue reading here for Jill’s account of the Rhône Valley Wines tour of …
Last fall I spent some time with winemakers in Lirac, a cru located across the Rhône River from Châteauneuf-du-Pape. I covered a significant conversation with Rodolphe de Pins, winemaker at Château de Montfaucon and Co-President of Lirac AOP. …Continue reading here for Jill’s account of the Rhône Valley Wines tour of …
Wine tasting at Domaine la Bouïssière and a Visit to Gigondas
Sablet is located between Séguret, a village classified as a “Plus Beaux Village de France,” to the north and Gigondas, a small town renowned for its red wine to the south. From the road, Gigondas seems little more than a cluster of stone houses set on a hillside with a …
Sablet is located between Séguret, a village classified as a “Plus Beaux Village de France,” to the north and Gigondas, a small town renowned for its red wine to the south. From the road, Gigondas seems little more than a cluster of stone houses set on a hillside with a …
Summer Dessert Perfection in a Frozen Nougat with Nuts
One dessert that we absolutely love is the frozen nougat with its almonds, hazelnuts & pistachio. A great dessert that can even be made in advance (even by several months), if well wrapped. Make it as an individual dessert or as a terrine.
One dessert that we absolutely love is the frozen nougat with its almonds, hazelnuts & pistachio. A great dessert that can even be made in advance (even by several months), if well wrapped. Make it as an individual dessert or as a terrine.
Recipe for a Pesto with a Provencal Twist Pistou de Roquette
This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives the pistou de roquette a fresh, tangy taste. This sauce is super quick to make and extremely versatile. Toss some pistou on just-cooked (and still hot) pasta. Or use …
This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives the pistou de roquette a fresh, tangy taste. This sauce is super quick to make and extremely versatile. Toss some pistou on just-cooked (and still hot) pasta. Or use …
