Contributor blog post by Vaucluse Dreamer: A few months ago one of my blogs was titled ‘D is for Dining Out’ – to be honest this isn’t something we get to do that often without the boys – and when we’re with them we have to make sure that the …

I’ve just returned to Burgundy after a blissful few days in the Var where we stayed on the Med in the town of Le Pradet, five miles to the east of Toulon. Having recently been introduced to the wines of a local Var estate in the UK by independent …Continue …

Tasha Powell says she reinvented herself after a corporate career in product development for sporting goods. That might not be entirely accurate. It could be that Tasha is finally allowing her Francophile foodie to rule the day. From Allentown, Pennsylvania and Penn State University to living in Provence while she …

This recipe for a sweet snack, mini-cakes, comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The author combines the flavours of Provence apricot and lavender in a traditional French dessert. The recipe is published with the author’s permission.

Vintage 2015 is well and truly underway along the French Riviera and Liguria. There have been some stunning photos appear on social media, which I have been sharing on my Facebook page; in case you have missed them, here are some of the highlights of the 2015 harvest on the …

Contributor blog post by David Taylor: Whilst the local roads are quieter as the tourist season begins to calm down the latest challenge to ones journey is the tractors towing the trailers laden with grapes. Its been an exceptionally hot summer with low rain fall (until recently) which has led …

The climate in Provence is not well-suited to cattle farming, so sheep and goats have roamed the hills and pastures in the region for centuries. As a result, Provencal markets are filled with an endless selection of goat (chèvre) and sheep (brebis) cheeses, and you can always find lamb in …

Contributor blog post by Access Riviera: France is famous for producing some of the best food in the world, whether you prefer the tables of haute cuisine where the top chefs are national celebrities, or the no-nonsense traditional dishes served up in bistros across the country. The cooking is as …

The mornings are crisp all of a sudden. The days are still hot. The harvest, of just about everything, is in full swing. I went for a walk and followed the smell of a skip full to the brim of grape skins before I stepped into the leaking juice running …

The Provence Gourmet shares his recipe for two simple side dishes: gratins made with tomatoes and potatoes. If you are interested in cooking classes and learning about traditional Provencal meals, contact Gilles (Provence Gourmet) to find out about his classes. Easy side dishes to accompany roasted meats or fish or …