Brandade Souffle Brandade de Morue Nimoise Cook'n with Class #Uzes @Cooknwithclass
Cook'n with ClassProvencal RecipesStarter CourseTaste

Cook’n with Class Brandade “Souffle”

Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It’s usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread.

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Olive crop Olives Provence
David & Karen TaylorTaste

Record Olive Harvest

Contributor blog post by David Taylor: After last years poor olive crop – this year was a record harvest! 175 Kilos And as an added luxury and complete surprise whilst we were away on holiday our house and cat guardians picked all the olives and took them to the mill …

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Mirabeau Wine Christmas magnum #WinesofProvence @MirabeauWine
Maison Mirabeau WinesTasteWines and Spirits of Provence

5 Good Reasons to Give Someone Wine for Christmas

Contributor blog post by Mirabeau Wine: Wine is a great Christmas present for many reasons, as long as it’s appropriate…i.e. you are not giving it to your spouse who’s really expecting a diamond ring or to someone who’s teetotal.  But it’s a fantastic present for family and friends as well …

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Le chalet enneige au chocolat #Dessert by @Picard
AixcentricTaste

Un Merveilleux Dessert for Christmas

Contributor blog post by Aixcentric: …that’s according to Picard’s publicity and I have to say I agree with them! Their ‘Chalet Enneigé au Chocolat’ looks delicious and I would dearly love to have one on my Christmas table. But would it survive a pre-Christmas flight to London? Airplane holds are …

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Mulled Wine and Escargot Strasbourg Christmas Market @PJAdams10
Markets in Provence and Cote d'AzurTaste

Strasbourg Christmas Markets and Provencal Traditions

Recently, author and Perfectly Provence contributor PJ Adams visited the Strasbourg Christmas Market. PJ wrote this article following her trip to France where she compares the seasonal holiday traditions between Alsace and Provence. Keep reading for PJ’s tasty Christmas post on sauerkraut, gingerbread, calissons and nougat. Strasbourg France, the “Capital …

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Jill BarthTasteWines and Spirits of Provence

Mirabeau en Provence Final Assemblage of 2015 Rosés

Contributor blog post by Jill Barth: Mirabeau en Provence wines come with an inspiring story. The label’s founders, Stephen and Jeany Cronk, realized their dream of opening a winery in Provence when they resettled in Cotignac in 2009. …Continue reading here for the details on how the Mirabeau team took …

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Jeany and Stephen Cronk @MirabeauWine #Boutique #WinesofProvence
Maison Mirabeau WinesTasteWines and Spirits of Provence

Behind every great dream lies a good spreadsheet!

Contributor blog post by Jeany Cronk @Mirabeau Wine We recently contributed a piece to an online magazine about realising our dreams to become wine producers in Provence and the journalist gave it this very headline. Sounds quite boring I admit, but after talking a lot about all the funny, romantic …

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12 Days of Christmas Wine @JillBarth
Jill BarthTasteWines and Spirits of Provence

12 Days of Wine

Contributor blog post by Jill Barth: Join me here, on Twitter or Instagram for my traditional 12 Days of Wine. Combining photography, wine facts and vineyard history we’ll enjoy a treat each day to celebrate the season of cheer. After we’ve woven through 12 days, I’ll offer my tips on …

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Provencal RecipesTaste

Le Season for a Mushroom Soup Recipe

Contributor blog post by Krista Bender: Hey guys just wanted to post a quick and delicious recipe! I went to the le Marche and all of the Cepes (mushrooms) were just screaming my name. So I purchased three big bunches of different kinds… chanterelles, oyster and good ‘ole white button.Then, …

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Fig Walnut and Lardon Quiche #Figs #Recipe @MirabeauWine
Lunchtime MealsMaison Mirabeau WinesProvencal RecipesTaste

Mirabeau Recipe: Fig, Walnut and Lardon Quiche

seasonal quiches, as there’s always a nice combination that will work. Figs are lovely with nuts, so you can make a very tasty number with some crushed almonds or walnuts, figs and some lardons

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