Featuring 25 recipes from the South of France for cooler fall weather, along with menu suggestions, all designed to make your cooking experience enjoyable. Download this PDF, which includes recipes for starters, main courses, side dishes, and desserts.
Enjoy theses articles for a sample of the food and drinks from Provence. After all one cannot survive on sightseeing and culture alone! The pleasure of eating French food extends well beyond Paris. Pull up a seat at a Provencal table, and you may still be talking about food 3-4 hours later, but will have no regrets. Our writers share their restaurant recommendations. Learn about our favourite local food markets. Meet the chefs, enjoy a cooking class or indulge in a culinary holiday. There are artisanal food producers and more gastronomic pleasures. However, the food tastes better with a glass of local wine. Apero is cocktail time in Provence – enjoy the regional sips (wines and spirits) in these articles.
This recipe from the kitchen of Anne Challier is really a French cuisine classic. Pâté fois de volaille is easy to make in advance and perfect for an appetizer or a picnic.…
Rosé Royale is a cocktail recipe created for Mirabeau Wine by Lizzie King (the creator of Lizzie Loves Healthy). She created this pink-hued drink (with our rosé) and just enough bubbles to toast any occasion with good friends.…
Hungry during the afternoon when restaurants and grocery stores are closed in Provence? Then head up to Chez Auzet at the top of Ménerbes for the most delicious quiche for just five euros! If you want to splurge, you can spend seven euros and get a salad with your quiche. There are two choices—either quiche …
Navigating the streets of Uzès on a market day is not for the faint of heart, add some road construction to the mix, and it gets a bit spicier, but I was determined. On the agenda, was a hands-on cooking class at le Pistou Cookery School, and the promise of a delicious lunch. Time Travel …
Make this recipe for seared salmon one time, and it will become a "go-to" quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.…
This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.…
In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) - one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the "centre" of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.…
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