Inspiration for Truffle Hunt Pasta! This recipe for a Spaghetti with Eggs is easy to make. And, the ingredients do not overpower the flavour of the truffles.

This really is a Côte d’Azur heartache. When their fig tree produced fruit in huge quantities the whole family indulged in the bounty. Sadly, Jemma found out the hard way that too many figs, fig jam, fig tarts are not a good thing, in her case. The summer Philippe decided …

Bien sûr! Well, it might not seem that obvious. When I was trying to think what I should make to pair with today’s wine – an un-oaked Châteauneuf-du-Pape Blanc from Château des Fines Roches – I looked at a list of suggested foods and nothing felt right. Pork. Chicken. Seafood. …

Provence Olives and Olive Oil The Provencal climate is ideal for olive trees, grapevines and other drought-resistant crops. Olive trees thought to have originated in Northern Africa grow readily in countries bordering the Mediterranean. The olive branch has long been a symbol of peace and abundance. Cuisine and religion unite …

Chocolate Sablés with Fleur de Sel. Shortbread is called sablé because the texture is a little crumbly like sand. Warning! This delicious cookie a combination of dark chocolate and sea salt might be hard to keep around your kitchen for very long.

This summer when we were in Provence visiting family and pre-planning for our group tour, I noticed a developing trend for appetizers. The traditional black olive tapenade is of course always present. However, there is a movement to use alternative ingredients to create hummus-like dips, I call these spreads ades. …

Veal Cordon Bleu sounds French right? Of course, cordon bleu is French but we only recently discovered the origin of the term. According to Larousse Gastronomique, the cordon bleu was originally a wide blue ribbon worn by members of the highest order of knighthood,

What is Candied Fruit? Don’t ask your nutritionist’s permission when it comes to candied fruit. The answer is obviously yes. The process of converting fresh fruit to a crystallized version takes lots of time and even more sugar syrup. Sometimes referred to as fruit glacé in France. The Arabs brought …

A Provencal daube is like most stews, easy to prepare and best if left to cook slowly for a long period until the meat is tender.

The smell of apple tarts baking in your kitchen is a temptation enough, but these individual pastries in the pretty flower pattern… Well, it takes a lot of willpower to resist.