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.

By Michel As I told you in my last post, we went to Carpentras to visit the historical Jewish synagogue built in 1367. Since most shops and tourist sites close during lunch hour, we joined the locals and headed to our favourite restaurant. Our go-to restaurant in Carpentras is Chez Serge, …

Les Petit Farcis is a hearty dish often found on menus in Provence during fall and winter months. Found commonly on menus throughout the region les petits farcis originate from Niçoise cuisine.

Provence Living Feature The Road to Rosé with text by Jeany Cronk of Mirabeau Wine and photos by Sophie Bellard was published in the July/August 2019 edition of My French Country Home – Magazine. The article (below) is reproduced with the permission of Sharon Santoni, the creator of this beautiful magazine. …

Friends for Dinner This summer in Paris, dogs, kids and adults cooled-off by splashing around in the Trocadero fountain – Fontaine de Varsovie – during la canicule (heatwave). On June 26th, a record-setting 46 °C baked the town of Vérargues, in l’Hérault. After a hot summer in Provence, much of Europe, …

I am often asked how I see rosé developing. Is it just a fashion? Will the market soon become bored of neutral pale pink ‘lifestyle’ wines, drunk icy cold by the pool and move on to something else? My answer is yes … Pinot Grigio, simple rosé – both styles …

Good news, plums are healthy, full of vitamins and low in calories. However, since I cannot resist buying the fresh plums and apricots at the farmers market, it was time to make something with all the fruit. Enjoy this plum tart.

The traditional ratatouille recipe wants the vegetables to be brown in olive oil in a frying pan, each one separately. Do not peel them at all. All the vegetables are cooked with their skin to preserve a maximum of taste. Then, they will be mixed and will confit together in an earthenware casserole.

My wife and I live part of the year in St-Rémy-de-Provence and we love all the great local wines. They come in any colour you like—red, white, and pink—and range from inexpensive quaffers to bottles you’d be proud to serve to anyone. Our Top Provencal Wines Over time we’ve visited …

the scent of this stew as our native Albertan bison simmers the day away in a slow cooker filled with the warmest flavours spices can impart. If you can’t access bison, as we can here in Western Canada, beef will be a wonderful substitute.