As we enjoy the coolness of autumn, I think of the spent fields of lavender covering the Provence countryside, once vibrant, purply-blue, and fragrant fields. I wanted to reclaim a bit of that summer feeling by creating today’s recipe for Sablefish in Lemon Cream over Lavender Fettucine. I paired it …

The Okanagan Lavender & Herb Farm is one of over 5,400 farms in western Canada’s Thompson-Okanagan Region. This family-operated farm grows flowers and herbs on its property, producing high-quality botanical products. They sell products for face and skin care, aromatherapy, and culinary items such as herbes de Provence. Shop for …

When French immersion students stay with us, they are always surprised that my children love garlic confit, olives, and fish soup. So, sometimes we eat bouillabaisse at home. My cousin lives in Marseille and has a delicious bouillabaisse recipe shared below in English and French. In this article, I will …

We have lived in Rousset since 202o, a small Provençal village at the foot of the Mont Sainte-Victoire just 15 kilometres from Aix-en-Provence. Arriving at Rousset for a French immersion stay, you will notice that vineyards surround us. Mont Sainte Victoire Vineyards The four (4) vineyards listed below are at …

Tomato confit is a foundational element in my cooking. It features in many of my recipes. I love how tomato flavours intensify and sweeten after long, slow cooking. Slow-roasted tomatoes add wonderful tastes to almost everything, from lamb, chicken, and fish to pasta. As a consequence, they find their way …

Autumn is a season of rich flavours and warm dishes that embody the season. Our unique fall recipe collection, featuring 25 easy-to-follow recipes and menu suggestions from Provence, celebrates this culinary urge. Download the Fall Recipe and Menu Collection Our fall recipe collection is a diverse culinary journey that begins …

Let’s be honest; no one can make French Baguettes without the perfect French flour, the correct French yeast, or a wood-fired oven. But I still want to bake something at home with the right texture and that distinctive crinkling sound when gently squeezed. Sure, we can buy decent bread where …

Fall in Provence is my absolute favourite time of year. Since it is la récolte season, it is a time to harvest figs, pears, apples, pumpkins, butternut squash, and chestnuts. The grape harvest in Provence, known as la vendange, often starts in late August or September, depending on the year. …

If you’ve never considered the possibility that wine might not be vegan, you’re certainly not alone. While the primary ingredients of wine, like grape juice and yeast, are inherently vegan, the winemaking process commonly involves fining agents, typically of animal origin. Vegan-certified wine contains no animal-derived substances or by-products in …

Playing around with this recipe for paella (Arroz con Pollo) took me years to perfect. Paella is a Spanish dish from the Valencian Community but is often found in Provencal markets. The exact ingredients are up to the chef, but this version was inspired by Jacques Pépin’s Arroz con Pollo, …