Provencal Flavours at Le Pistou Cookery School in Uzès
Navigating the streets of Uzès on a market day is not for the faint of heart, add some road construction to the mix, and it gets a bit spicier, but I was determined. On the agenda, was a hands-on cooking class at le Pistou Cookery School, and the promise of …
Navigating the streets of Uzès on a market day is not for the faint of heart, add some road construction to the mix, and it gets a bit spicier, but I was determined. On the agenda, was a hands-on cooking class at le Pistou Cookery School, and the promise of …
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
Make this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.
Make this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.
Easy Side Dish Provencal Baked Potatoes
This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.
This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.
Recipe for Salt-Cod Brandade a Provencal Classic
In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) – one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the “centre” of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.
In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) – one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the “centre” of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.
Seared Scallops Coquilles Saint-Jacques and Caramelized Endives
This seafood dish so bright and flavourful that I call it sunshine on a plate (see post for step-by-step photos). Seared scallops are coquilles Saint-Jacques in French. They are not hard to cook, but there are a few culinary keys to achieving a crispy result. Try to find fresh scallops …
This seafood dish so bright and flavourful that I call it sunshine on a plate (see post for step-by-step photos). Seared scallops are coquilles Saint-Jacques in French. They are not hard to cook, but there are a few culinary keys to achieving a crispy result. Try to find fresh scallops …
Dining at Le Fournil Restaurant in Bonnieux
Contributor blog post by David Taylor: We enjoyed a superb meal at Le Fournil Restaurant in Bonnieux this week. Guy & Jean Christophe have been there for 22 years so have quite a reputation. Three courses with an amuse bouche are only 49€ and the extensive wine list includes pichet, Luberon …
Contributor blog post by David Taylor: We enjoyed a superb meal at Le Fournil Restaurant in Bonnieux this week. Guy & Jean Christophe have been there for 22 years so have quite a reputation. Three courses with an amuse bouche are only 49€ and the extensive wine list includes pichet, Luberon …
Côtes de Provence Wine Pairing with Salmon
Today’s tasting may be the most unusual I have done. It is a wine that, if blindfolded when tasted, would not have said “rosé” to me, although it wouldn’t have said red or white. It has no traditional red fruits associated with rosé nor its distinct floral aromas. On the …
Today’s tasting may be the most unusual I have done. It is a wine that, if blindfolded when tasted, would not have said “rosé” to me, although it wouldn’t have said red or white. It has no traditional red fruits associated with rosé nor its distinct floral aromas. On the …
Butternut Squash Soup – Velouté de Butternut
This Butternut Squash Soup might become your “go-to” for cool fall days. It requires very little preparation and only four ingredients. The heat of your oven will keep you warm while you wait.
This Butternut Squash Soup might become your “go-to” for cool fall days. It requires very little preparation and only four ingredients. The heat of your oven will keep you warm while you wait.
Our Favorite Restaurants Picks in the Alpilles
One of the pleasures of any trip to Provence is the food, and the region is full of wonderful restaurants. My wife and I live part of the year in St-Rémy-de-Provence and here are some of our favorite restaurant picks in the Alpilles (or close by). St-Remy Restaurants Brasserie les Variétés …
One of the pleasures of any trip to Provence is the food, and the region is full of wonderful restaurants. My wife and I live part of the year in St-Rémy-de-Provence and here are some of our favorite restaurant picks in the Alpilles (or close by). St-Remy Restaurants Brasserie les Variétés …
Dessert Meringue Roulade with Rose Cream and Raspberries
One of my favourite cookbooks inspired this meringue roulade with rose cream and raspberries dessert – Plenty More by Yotam Ottolenghi.
When you think of French desserts, perhaps meringues are usurped by chocolate glazed eclairs, vanilla cream layered mille-feuilles, lemony madeleines and glazed fruit tarts. But, what about lollypop coloured macarons?
One of my favourite cookbooks inspired this meringue roulade with rose cream and raspberries dessert – Plenty More by Yotam Ottolenghi.
When you think of French desserts, perhaps meringues are usurped by chocolate glazed eclairs, vanilla cream layered mille-feuilles, lemony madeleines and glazed fruit tarts. But, what about lollypop coloured macarons?
