Provence Cooking Classes #Provence #Gourmet @ProvenceCook
LambMain CourseProvencal RecipesTaste: Food & Drink

Roasted Rack of Lamb and Potatoes with Stewed Sweet Onion and Fennel

Sheep and goats have wondered the hilly fields of Provence for centuries – providing milk for all the wonderful regional cheeses. Larger animals such as dairy cows and beef cattle are not well-suited to the harsh Mediterranean climate and limited grazing land. The seasonal movement of the sheep and goat …

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Vieux Cafe d’Aniathazze in Uzes via @bfblogger2013
Barefoot BloggerTaste: Food & Drink

Tasty Bites in Uzes

By Deborah Tasty Bites in Uzes Mon fils and I are on the way the Lyon, the “stomach of France.” The 5-star restaurants in Lyon are hardly within our budget; nevertheless, we’re ready for some extraordinary French cuisine. Meanwhile in Uzes, we’ve been spending a lot of time at local …

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Mussels Provencal Moules farcies à la provençale via @ProvenceCook
Provencal RecipesStarter CourseTaste: Food & Drink

Fresh Mussels Provencal Style by Provence Gourmet

Where Paris restaurants trip over themselves to serve up Belgium-style, (that might raise a few French eyebrows) moules-frites to the tourist crowd, Provencal chefs are happy with their variations. Mussel farming is the highest volume shellfish industry in Europe. However, it is by no means contemporary, shellfish cultivation on wooden …

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Christmas in the Provence Vines #Provencewines @RivieraGrape
The Riviera GrapevineWines and Spirits of Provence

Christmas in the Provence Vines

By Chrissie I’m still getting used to a Northern Hemisphere Christmas. Yes, I’m one of those strange people from the south who thinks Christmas should be hot, spent outside by the barbeque, enjoying a traditional festive menu of prawns and mangoes, before an afternoon swim to cool off. Explore this Post …

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Fish Market #Marseille @PerfProvence
Provencal RecipesSoupTaste: Food & Drink

Provence Gourmet: How to make Bourride

Bourride is a simple Provencal fish stew. It is made with white fish, and the broth is thickened with aïoli, a homemade garlicky mayonnaise. It is a cousin of Bouillabaisse as many ingredients are similar. The preparation for bourride is relatively quick, depending on the thickness of your fish. It is …

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pan bagnat
Pesto & PistouProvencal RecipesTaste: Food & Drink

In pursuit of pan bagnat

By PestoPistou For friends of ours who also lived in the area some years ago, any visit back to Nice involves a search for the perfect pan bagnat, and until this most basic of food cravings is satisfied, no trip is complete. Inspired by their enthusiasm, we have become fans …

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Olive Tapenade Salad Cooking Classes #Provence #Gourmet @ProvenceCook
Provencal RecipesSaladTaste: Food & Drink

Provence Gourmet: Olive Tapenade on a Mesclun Salad

The olive harvest in Provence is almost finished, and the extra virgin nectar is resting for a bit before serving. This easy recipe can be served anytime of year.  Gilles at Provence Gourmet shared this recipe with Perfectly Provence readers to celebrate this year’s harvest.

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Poached Pears Poires au vin Cooking Classes @ProvenceCook
DessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Provence Gourmet: Red Wine Poached Pears

The startling colour of red-fleshed pears makes this easy, elegant dessert a crowd pleaser. It is a perfect fall dessert, combining the late season fruit with red wine. The pears can be served on their own or with a scoop of vanilla or cinnamon ice cream. This recipe was provided …

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Bellet-Vines #Provence #Wines @RivieraGrape
Taste: Food & DrinkThe Riviera GrapevineWines and Spirits of Provence

Autumn in the Bellet Vines

By Chrissie An Afternoon in the Bellet Vines in photos by Javiera Ramirez Discover the vineyards of Bellet in their their full Autumn splendour – The post Autumn in the Bellet Vines appeared first on Explore this Post Via:: The Riviera Grapevine       

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Black figs and Grapes Noire de Caromb Fresh Figs Dessert @hildast
DessertHilda StearnProvencal RecipesTaste: Food & Drink

Falling in Love with Fresh Figs for Dessert

“Would you like some figs for dessert?” I was asked following a lovely meal one summer’s evening in Caromb. For someone who had only ever eaten figs in yoghurt this was an opportunity not to be missed! My fellow diners rose from the table and headed outside. This intrigued me …

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