Contributor blog post by Chrissie McClatchie: It’s officially summer and, in case you haven’t noticed, the world appears to have awoken to the virtues of our favourite pink drink along the Riviera, rosé! Whilst we know from practice just how well a glass of chilled rosé goes with local provençal …

The Provence Gourmet shares this one-pan, savoury main dish made with local Provencal lamb, eggplant and herbs. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes. Image Credits: All photos were provided by and published with …

By David Taylor The 23rd Banon cheese festival took place Sunday, it has been a few years since we have been and it continues to attract huge crowds the the main interest being tasting and eating cheese, lunching, drinking and just a very convivial day out for friends and families …

If you are lucky enough to be visiting the French Riviera this summer don’t forget to check out the spanking brand new restaurant which has just opened on the site of one of the emblematic landmarks on the front in Nice. Way back when, at the end of the nineteenth …

Contributor blog post by: Ashley Tinker June 24th, Saint John’s day, is the traditional time in Provence to pick green walnuts for walnut wine. Yes, it is a specific day but if you manage to find some new walnuts on the ground during the next couple weeks- your walnut wine …

What could possibly be better than a bite-sized flavour combination of sweet and tart squeezed into the form of tiny lemon meringue tarts? The Provence Gourmet shares his recipe for these little treats. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) …

You may be asking yourself what the Nice vineyards of Bellet and Chanel, the legendary perfume house, could possibly have in common? More, it would seem, than we think! After all, there is a certain parallel between the art of blending a fine perfume and the art of blending a …

Contributor blog post by David Taylor A significant number of the grapes grown locally are taken to Sylla, the local wine co operative in Apt, producing vin de pays de Vaucluse and vin de pays d’Apt wines. Formally these were known as either a cote de Ventoux or Luberon depending …

This is no ordinary onion tart a pissaladière is almost an art form in Provence the key is in the dough and slow cooking the onions to just the right texture. The Provence Gourmet shares his recipe for a classic street food from Nice. If you are interested in cooking …

By David Taylor We were recommended to a restaurant, ‘Auberge des Carrières‘ in the small village of Les Taillades, 4 kilometres to the east of Cavaillon. But before diving in for lunch we thought we should check out the tiny ancient village, once renowned for its stone quarrying. The outskirts …