Le Grand Aioli Provence Recipe
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Le Grand Aioli is a Provencal Classic Recipe

Aioli (aïoli) is a popular sauce in the South of France. Made with olive oil, potato and egg yolk, the recipe for this garlic mayonnaise follows. Le Grand Aioli describes the main course where the aioli sauce compliments a selection of seasonal vegetables and fish.

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Wine Coteaux Varois Tasting
Elizabeth GabayTaste: Food & DrinkWines and Spirits of Provence

Wine Notes from the Coteaux Varois Tasting 2019

By Elizabeth Gabay: Tasting the wines of Provence has been a bit erratic this year. While Cotes de Provence had a stand at both WineParis (11-13 February) and Prowein (17-19 March), the 2018 vintage had often only just been bottled and were still quite young and closed. My preferred time …

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Provencal Duck Stew
François de MélogueMain CoursePoultryProvencal RecipesTaste: Food & Drink

Make Ahead Provencal Duck Stew

Try this recipe for Provencal Duck Stew before the weather gets too warm. This dish is a great main course for long summer lunches or dinner parties because it is best prepared ahead of time and reheated. Make this recipe in advance and it will allow you to enjoy the …

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Domaine Rouge-Bleu Vineyard Nature shot
Carolyne Kauser-AbbottTaste: Food & DrinkWines and Spirits of Provence

Domaine Rouge-Bleu a Côtes du Rhône Vineyard on the Rise

Côtes du Rhône Vineyard Refresh Five years ago, I wrote an article for Global Living Magazine about the new owners of Domaine Rouge-Bleu. The backstory about how a Franco-Australian couple followed their dream of owning a wine label is below. Leveraging their experiences in winemaking and sales, Caroline Jones and …

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Carrot Flan Side Dish
Lunchtime MealsMartine Bertin-PetersonProvencal RecipesSide DishTaste: Food & Drink

Carrot Flan a Savoury Side Dish

Carrot Flan was inspired by a recipe in Cuisine et Vins of France. Easy to make and perfect for a light lunch with a green salad

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French Chocolate Mousse
DessertFlans, Puddings & OtherFrançois de MélogueProvencal RecipesTaste: Food & Drink

French Chocolate Mousse with Cocoa Nib Brittle

This recipe is definitely for chocolate lovers! An adaptation of Jean-Andre Charial’s chocolate mousse (mousseux au chocolate, craquant au grue de cacao, crème glacée au caramel) for home cooks. This is a slightly simplified version of Charial’s chocolate mousse that does not lose any of its deliciousness in the translation. Almost …

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Warm Salad Nicoise Recipe Provenca
Agathe ForestProvencal RecipesSaladTaste: Food & Drink

Warm Salad Nicoise a Recipe from Provence

In Nice, where this main course salad gets its name no chef would ever dream of serving a Warm Salad Nicoise. However, in my part of Provence, the dish is perfect when the weather isn’t. The ingredients (tuna, olives, eggs, peppers and anchovies) are the same as the traditional cold version of this salad

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Double-Crust Rhubarb Pie
David Scott AllenDessertPies & TartsProvencal RecipesTaste: Food & Drink

Double-Crust Rhubarb Pie

Rhubarb (rhubarbe) may not be something that jumps to mind as typically Provencal. However, it is actually fairly common to find this vegetable during the springtime at local markets and some grocery stores. Make this tart and tingly, double-crust rhubarb pie over perfumed soap.

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Mimosa Deviled Eggs
AppetizerDorothy GarabedianProvencal RecipesTaste: Food & Drink

Mimosa Deviled Eggs an Appetizer for Spring in Provence

Oeufs Mimosa (Mimosa Eggs) years ago in Marseille when my cousin placed a large, resplendent platter of Oeufs Mimosa on the dining table. The traditional recipe is unbelievably simple:

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Eggplant Cakes Pesto Sauce Papeton Aubergines
AppetizerGuest PostProvencal RecipesStarter CourseTaste: Food & Drink

Eggplant Cakes with a Pesto Sauce to Start the Evening

They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad. Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.

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