Fig Tart with Marzipan
This recipe for a delicious fig tart comes from our friend Nito Carpita, a classically trained chef. The figs are baked in a sweet custard – just try to resist!
This recipe for a delicious fig tart comes from our friend Nito Carpita, a classically trained chef. The figs are baked in a sweet custard – just try to resist!
Wines of the Rhone Valley
Contributor blog post by Krista Bender: I am just back from exploring the vineyards of the Rhone Valley…. I adventured with my classmates to some of the top vineyards in Hermitage, Chateauneuf-du-Pape and Avignon. It was a beautiful 73 degrees and sunny in the alpes ….nothing better than wine tasting …
Contributor blog post by Krista Bender: I am just back from exploring the vineyards of the Rhone Valley…. I adventured with my classmates to some of the top vineyards in Hermitage, Chateauneuf-du-Pape and Avignon. It was a beautiful 73 degrees and sunny in the alpes ….nothing better than wine tasting …
Vaison-la-Romaine and lunch at Bistro du’O
We go to Vaison-la-Romaine frequently, usually with camera in hand, so we have similar pictures shot during various times of the year. A few weeks ago, we went for lunch at Bistro du’O. So besides telling you about our lunch, I thought I would share some of the better-known sights …
We go to Vaison-la-Romaine frequently, usually with camera in hand, so we have similar pictures shot during various times of the year. A few weeks ago, we went for lunch at Bistro du’O. So besides telling you about our lunch, I thought I would share some of the better-known sights …
Fabulous dinner at La Bartavelle in Goult
The 2016 season has begun, a sure sign of which is the reopening of many of our favourite restaurants. La Bartavelle is a small cosy restaurant seating about 20 covers in the back streets of Goult. The menu at 45 € offers an amuse-bouche followed by a choice of two …
The 2016 season has begun, a sure sign of which is the reopening of many of our favourite restaurants. La Bartavelle is a small cosy restaurant seating about 20 covers in the back streets of Goult. The menu at 45 € offers an amuse-bouche followed by a choice of two …
What is VinAzur
Contributor blog post by Krista Bender: It is about that time to start thinking about sitting on the French Riviera with a glass of Rose in hand… I have just discovered an amazing company that I want to make known. A company of discovery in my favorite topic these days….WINE! VinAzur …
Contributor blog post by Krista Bender: It is about that time to start thinking about sitting on the French Riviera with a glass of Rose in hand… I have just discovered an amazing company that I want to make known. A company of discovery in my favorite topic these days….WINE! VinAzur …
Monoco: Passport to Pleasure
Contributor blog post by Jill Barth: BEFORE A TRIP, PEOPLE OFTEN ASK, ” ARE YOU TRAVELING FOR BUSINESS OR PLEASURE?”. IF YOUR BUSINESS IS PLEASURE, YOU GO TO MONACO. My recent trip to Monaco was a Monte Carlo stop on a short road trip from the Alpilles region in Provence …
Contributor blog post by Jill Barth: BEFORE A TRIP, PEOPLE OFTEN ASK, ” ARE YOU TRAVELING FOR BUSINESS OR PLEASURE?”. IF YOUR BUSINESS IS PLEASURE, YOU GO TO MONACO. My recent trip to Monaco was a Monte Carlo stop on a short road trip from the Alpilles region in Provence …
Recipe for Gérald Passedat’s Ratatouille My Way
“Ratatouille My Way” is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.
“Ratatouille My Way” is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.
Recipe for Fig Pizza from Caromb
Fig Pizza A simple yet stunning creation that is great as an hors d’oeuvre or simple lunch served with a salad. The list of ingredients is small and it takes about 10 minutes to prepare this flavorful dish.
Fig Pizza A simple yet stunning creation that is great as an hors d’oeuvre or simple lunch served with a salad. The list of ingredients is small and it takes about 10 minutes to prepare this flavorful dish.
A Savoury Melon Soup Starter
Giuseppina Mabilia, who blends a fusion of tastes from Italy and Provence at her cooking school Venise en Provence shares this recipe for a savoury, cold melon soup. Perfect for a starter in the heat of summer, or for lunch.
Giuseppina Mabilia, who blends a fusion of tastes from Italy and Provence at her cooking school Venise en Provence shares this recipe for a savoury, cold melon soup. Perfect for a starter in the heat of summer, or for lunch.
Côtes de Provence Pierrefeu Rosé 2015
In 2013, the 4th sub-appellation of Côtes de Provence, Côtes de Provence Pierrefeu, was announced for red and rosé wines, adding to La Londe, Ste Victoire and Fréjus. Launching a new appellation is no easy process. This took some ten years, which is not atypical. …Continue reading here for details on …
In 2013, the 4th sub-appellation of Côtes de Provence, Côtes de Provence Pierrefeu, was announced for red and rosé wines, adding to La Londe, Ste Victoire and Fréjus. Launching a new appellation is no easy process. This took some ten years, which is not atypical. …Continue reading here for details on …