This recipe for Madeleines Salées uses ingredients more typical of Provence – olive oil, tomatoes, cheese, basil and thyme. These little bites are perfect with some chilled Provencal rosé.

This curried chickpea terrine is simple to make, and the homemade curry adds an exotic flavour. Serve the terrine cold as an appetiser with chilled Provencal rosé or another beverage of your choice. Keep the homemade curry powder in a jar with a good seal, it will keep for an extended period, and you can use it in many recipes.

Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.

Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into “Provence in a bite” to be enjoyed with some chilled rosé.

My recipe for Tomatoes Provençales is inspired by the typical cuisine, but it is a lighter version with a zucchini-herb stuffing (farce) intended as a pre-dinner bite. The tomatoes filled and baked and then served as an appetizer with cocktails.

This appetizer recipe is from Il Cucchiaio d’Argento. Thin zucchini strips are “stuffed” with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.

The base for these Chèvre and Mushroom Tartlets is versatile. Recently, I decided to experiment with the filling as the crust could not be easier to make. Using the same ingredients for the dough, I created a savoury filling using fresh goat cheese, Parmigiano-Reggiano and mushrooms. Serve these tasty bites with a chilled rosé or white wine, and this might just become your go-to appetizer recipe!

Sometimes a sampling of little bites makes for a  more interesting evening than a single main course. The Spanish have this perfected with their culinary tradition of tapas and pintxos. We decided quite a while a go to celebrate the New Year (on Paris time) and to do so by tasting our way around the world, in small bites. This year was no different. The seafood themed plates started with skewered shrimp and ended with Salt and Pepper Calamari.

This quick appetizer has a sweet, crunchy finish. Pretty, colourful and fresh cherry tomatoes with a touch of cheese, your guests will love this taste of Provence.

This recipe combines sharp, creamy blue goat cheese and ripe Anjou pears in a lovely savoury flan or timbales. The Anjou pear is also called the Genovian pear (in Italy), and perhaps that is a good example of the transferability of the language of cooking. A timbale in French cuisine is a sweet or savoury, custard-like recipe that is cooked in a cylindrical pan or bottomless dish (flan ring). In Italian, the same dish is called a Timballo.