recipe for Bouillabaisse Terrine is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.

The ingredients are few for this dish – pain de mie (I really think the bread must be pain de mie – and never sour dough; anyone in France want to weigh in?), ham, cheese, béchamel sauce, and mustard. There are (if you look online) hundreds of recipes, each with a slight variation: the cheese in the béchamel or the cheese on top; mustard on both pieces of bread, or just one side; toast the bread, grill the sandwich, bake it, broil it, or a hybrid. Basically, they all work!

On a recent trip to Uzès, Chef Eric Fraudeau of Cook’n with Class (Uzès and Paris) created this recipe for Monkfish with cream of peas at a market cooking class. It was delicious and a clever pairing of the pea soup base with the smoky bacon.

Isabelle Jouhanneau makes her Un Jour à la Campagne jams the traditional way; in copper pots with fresh ingredients and no additives. Originally from the Alpes de Haute Provence, she is now settled in the Luberon close to Bonnieux. Jouhanneau spent some time in Morocco, where she ran a tea shop, and …

This recipe was the grand finale of a market cooking class at Cook’n with Class in Uzès. The dessert can be made with other stone fruit (peaches, nectarines, plums) or even with strawberries. However, the key is that the stone fruit should not be overly ripe, as the ingredients naturally create a juice.

This Cocoa & Lavender is perfect for vegetarians, but we are pretty sure even your carnivore friends will be begging for seconds. David combines bright colours, fresh vegetable (in season) and a zesty curry flavour into an all-star dish.

Crespeou (pronounced cres-PAY-oo) means crêpe in Provencal is also called Gâteau d’Omelettes. This is a traditional Provencal recipe, which is often found in picnic hampers

Contributor blog post by Jill Barth: L’occasion Passport: what it means to me to move around the world to taste wine and meet winemakers. Contagious: The Travel Bug One of my early wine tasting trips was to a little town in Northwestern Illinois called Galena. Galena is one of those …

She was surprised how easy it is to clean and prepare the squid. If you are unsure you can always ask your fishmonger to do the hard work for you. This recipe is actually very easy despite the many steps.

It’s three years since I visited Delhi Delice so was happy to find it still flourishing on a recent visit. It is a family-owned restaurant run by the couple Shahnawaz and Dominique – chef Shahnawaz has previously worked in restaurants around the world including the famous Bukhara restaurant in the …