Contributor blog post by Aixcentric: For those learning French, Kristi Espinasse’s blog French Word A Day is a must. Our bloggeuse lives with her French husband and teenagers in a vineyard near Bandol and relates incidents from her daily life while introducing useful bits of vocabulary to her myriad followers …

Summer holidays call for easy recipes and portable meals that work just as well at the beach as on a buffet table. This summer picnic menu is inspired by the endless sunny days and cicada-filled symphonies of Provence. Enjoy summer dining al fresco with these simple to make, easy to pack and delicious …

Last week we had to drive to the Ardéche to buy our stone sink for the kitchen. On the way back, Robin thought it would be a good idea to take the scenic route through the Gard. We didn’t realise just how scenic the route would be …Continue reading here for …

Since I can remember rosés have occupied the fun aperitif/pub by the river/swimming pool wine or perfect BBQ beverage slot, but only very few people have considered them with nicer foods or ordered a bottle at a restaurant. The reasons for this are many-fold, not least the fact that quality …

With this dish you can vary the vegetables and I think it’s lovely to use a mixture of aubergine, courgettes and tomatoes. The meat is generally a mixture of beef and pork, seasoned with herbs and spices.

Contributor blog post by Victoria Koning @Mirabeau Wine: Forget what you’ve learned about drinking white wine with white meats and red wine with red meats! In this video, Madeline Puckette shows us how the texture, dryness, acidity and the aromatics of a wine can be matched to the flavours we …

The charms of authentic Provençal wine from top-quality, small-scale producers, most with sustainable practices in the vineyards…this is the VinAzur way of providing a taste of Provence. The Story of the Suitcase Wine We aren’t born knowing everything. I admit, there are times I’ve been naive, …Continue reading here for details …

In David’s Cocoa and Lavender post for Pâté au Thon he turns ordinary canned tuna into a masterpiece. The full recipe is below for what might just become your go-to “impress the guests” appetizer.

kitchen of Marc Heracle in Provence. It is a more traditional dish as it uses typical local products (olives, spinach, olive oil). This is a simple dish to make. You can serve as a starter or as a main with a big salad.

This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. You can prepare this tart with other stone fruit such as peaches or plums.