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 …
Sea Urchins: Facts, Fiction and How To Eat Them
One of my favorite people in France is Nancy McGee, contributor to the Barefoot Blogger’s Absolutely Southern French Food and Etiquette page and proprietor of the new infamous Absolutely Southern France tour company in Sete. Thanks to Nancy we’ve enjoyed reading about two of France’s favorite foods — cheese and oysters. …
One of my favorite people in France is Nancy McGee, contributor to the Barefoot Blogger’s Absolutely Southern French Food and Etiquette page and proprietor of the new infamous Absolutely Southern France tour company in Sete. Thanks to Nancy we’ve enjoyed reading about two of France’s favorite foods — cheese and oysters. …
Tennis Star Opens Restaurant in Monaco
Contributor blog post by Aixcentric: World No.1 tennis player Novak Djokovic and his wife Jelena launched a restaurant, ‘Eqvita’, in Monaco last week. And in what must surely be a first for the Principality, it’s vegan. “My wife and I transferred our passion for healthy food into a restaurant concept …
Contributor blog post by Aixcentric: World No.1 tennis player Novak Djokovic and his wife Jelena launched a restaurant, ‘Eqvita’, in Monaco last week. And in what must surely be a first for the Principality, it’s vegan. “My wife and I transferred our passion for healthy food into a restaurant concept …
A Bouquet of Tibouren Rosés
Tibouren is regarded by many in Provence as the traditional variety for making rosé, unique to the area. Tibouren is a pale-skinned grape, suited to making rosé, as it allows for the fuller fruity character to be developed without extracting lots of colour. An early ripening variety, it seems to …
Tibouren is regarded by many in Provence as the traditional variety for making rosé, unique to the area. Tibouren is a pale-skinned grape, suited to making rosé, as it allows for the fuller fruity character to be developed without extracting lots of colour. An early ripening variety, it seems to …
Visit French Wine
Contributor blog post by Jill Barth: Atout France, the French tourism development organization, has rolled out a gorgeous new website that promises to be a place where “wine regions reveal their secrets”. The site is reasonably named Visit French Wine. The website allows visitors to slip into each wine area …
Contributor blog post by Jill Barth: Atout France, the French tourism development organization, has rolled out a gorgeous new website that promises to be a place where “wine regions reveal their secrets”. The site is reasonably named Visit French Wine. The website allows visitors to slip into each wine area …
The Best Provencal Market is in Uzès
A man with hairy ears selling goat cheese, a nun blessing us with her wine! Smiling locals selling linens, ribbons, baskets, and flowers, cheese makers, olive growers, and an abundance of fresh produce. How can you not visit Uzès’ fabulous twice-weekly markets, the most vibrant in Provence! Every Wednesday and …
A man with hairy ears selling goat cheese, a nun blessing us with her wine! Smiling locals selling linens, ribbons, baskets, and flowers, cheese makers, olive growers, and an abundance of fresh produce. How can you not visit Uzès’ fabulous twice-weekly markets, the most vibrant in Provence! Every Wednesday and …
