When it comes to making kebabs, there are very few culinary rules, other than you need some skewers, meat or fish, and vegetables. The recipe for grilled lamb kebabs (below) is simple to prepare, easy to cook and perfect with a red blend from Gigondas thanks to Provence WineZine. However, …

Simple to prepare, these zucchini rolls bring together the abundant produce of Provence with the wonderful cheeses of Italy. Prepare the dish as a vegetarian main course, or as a side dish with a protein of your choice. I like to think of it as a lasagna without the noodles. …

Ice cream is exquisite. What a pity it isn’t illegal. ~ Voltaire* Susan Gish writes for Aixcentric: Sam and I had a really tough assignment over the summer doing the research for this article (she said sarcastically). But someone has to do it, so instead of worrying about getting rid …

Sheet pan chicken is all the rage these days. I resisted the idea for a long time, figuring it was just another culinary fad that would fade. But then I realized that one of my favourite chicken dishes ever is a sheet pan chicken recipe by Ottolenghi. Chicken with Fennel …

If you enjoy the almond flavour of the Galettes des Rois (a traditional holiday recipe in France) but find it a bit too rich, here is an alternative with a twist. Almond cream can also be used in tarts to make our Tartes Bourdaloue or in tartlets for our Amandines. …

Chef, author, and part-time resident of Paris, Lisa Baker Morgan agreed to curate our Spring Menu. She brings together three (3) recipes that celebrate the best of spring flavours, including asparagus, morels and strawberries. Start your evening with a cocktail, perhaps a glass of French champagne or one of these …

Susan and Sam Gish went on a magical tour of Au Pavé du Roy: Artisan Patissier Chocolatier Boulanger Glacier Traiteur in Aix-en-Provence. Our rendez-vous was with Mme Laurence Campanella, who is the 3rd generation owner of the shop. She invited us to come on a morning in October, and we …

A French cheese soufflé was part of a menu that I created for a virtual cooking class. The class Fusion Vegetarian Menu Inspired by My Travels in France and Morocco! included a delicious line-up of dishes. The menu included four vegetarian courses: a classic Cheese Soufflé, Grilled Moroccan Vegetable Kabobs, …

Today, the border between France and Italy runs for 515 kilometres (320 miles) through mountainous terrain. However, prior to the 1860 Treaty of Turin, the border was much more fluid and so were the culinary traditions. Fougasse is a type of French flatbread from the Provence region; a bit like Provence’s …

After the pandemic hit in 2020, I began doing Zoom demos of my favourite international recipes. The classes include a selection of French, Moroccan and Italian dishes. I quickly realized that it was a great way to stay connected with the culinary world and clients of Pitcher & Powell who …