I don’t think there is a topic I’ve covered more than rosé. Part preference, part probability, it seems only natural that a Provence wine specialist would document the past, present and future of vin trois, the third colour of the wine trinity. Affiliations range from the “Hampton’s Water” lifestyle crowd to …

This recipe for Absinthe Ice Cream is an adaptation of one that she created for her blog with Drambuie. No churning required, freezer ice cream, well it’s almost a miracle.

Sophie Bellard and her two sisters (Marie and Alice) are a culinary trio who have discovered the Mirabeau en Provence wine selection. Now, they are creating delicious desserts including this Pavlova recipe with rose, lychee and raspberry to pair with Mirabeau wines.

The lavender season may be over for another year in Provence, but the locally-grown citrus will be available shortly. Perhaps these Lemon-Lavender Hearts (Coeur à la Crème au Citron et Lavande) are the perfect dessert to bridge the gap between seasons in the South of France. The combination of sweet lemon curd and cream cheese blended into a delicious finish to any meal.

This starter salad of grilled calamari and radicchio is easy to prepare once your guests have arrived. The marinade of olive oil, garlic and herbes de Provence is light and does not overpower the ingredients. Best of all, this dish is really (almost) too pretty to eat. But, don’t resist it’s best consumed warm.

It is a funny thing when you start to think about how recipes change and evolve. My grandmother almost never followed a recipe, yet her Christmas cake never failed her…mine is a different story. Kuchen is the German word for cake, and this recipe for Sunken Pear Cake is David’s slight …

The only problem with stone fruit (apricots, peaches, nectarines, and plums) is that they all appear in the markets around the same time of year. What to do with the bounty of produce?  Make dessert of course. Enjoy this easy recipe for Peach Melba – Pêche Melba with a raspberry coulis. This …

Sofia and Kate the chef and baker behind “WeAreCookandBaker” have taken a Provençal aioli dip (garlic mayonnaise) and developed a bright, refreshing tapas-style appetizer. In Provence, many restaurants serve a typical aioli on Fridays (le grande aïoli), a dish that features steamed cod, potatoes, carrots, green beans and a healthy …

This appetizer requires no cooking, which is perfect for a hot summer day. The preparation time is limited and the combination of red radish with green olive makes for a lovely tangy “tartare.” Enjoy the combination on top of fresh bread with a glass of chilled Mirabeau rosé and these other starters.

Popsicles may seem like a treat for kids, but this version with Rosé, Grapefruit and Elderflower will keep the adults in your party happy. The best part about these popsicles (other than the rosé) is how easy they are to make. The recipe was created by Sophie Bellard, one of three sisters with complementary talents, which includes desserts.