French Seafood Ragout Recipe
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

French Seafood Ragout Recipe with Scallop and Lobster

We recently invited friends Lee and Barbara to dinner to celebrate Barbara’s birthday. For a friend new to our circle, it was a delight to make a special dinner as a birthday gift. And, as I have often said, the gift of food is definitely one that comes from the …

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Grilled Lamb Shoulder French Menu
Carolyne Kauser-AbbottLambMain CourseProvencal RecipesTaste

Grilled Lamb Shoulder with Lemon, Garlic and Rosemary

Colder weather in Provence, or anywhere else, is the perfect excuse for making hearty dishes and serving wines that compliment the earthy flavours. Below is a recipe for grilled lamb shoulder with a lemon, garlic and rosemary infusion from author, chef, and journalist Susan Herrmann Loomis. This recipe comes from …

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Seared Scallops with Asian Flavours
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Easy Seafood Seared Scallops with Asian Flavours

It might be surprising to find wok vegetables, handrolls, and sushi on menus in Southern France. But, as we know, the culinary world is global, and chefs love to experiment with Asian flavoured food and wine pairings. In this case, it was challenging to find a match for a 2019 …

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Easy Grilled Halibut Provencal
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Easy Grilled Halibut and a Provencal Wine Pairing

The thing is, we weren’t planning on grilled halibut for dinner. But sometimes, that is how things go when you get to the grocery store, and they don’t have what you had planned. In most cases, that isn’t too complicated a switch, but for this meal, we had planned a …

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Chicken in a Vinegar Sauce Classic French Chicken Recipe
François de MélogueMain CoursePoultryProvencal RecipesTaste

A French Classic Chicken Recipe Poulet au Vinaigre

Poulet au Vinaigre, or chicken in vinegar, is a classic French preparation that you will find braising in homes as readily in restaurants. At the onset, it sounds kind of overpowering and maybe even unappetizing. Chicken in vinegar? Rarely do we think of vinegar as an ingredient other than maybe …

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Razor Clams Provencale Appetizer
Cook'n with ClassFish & SeafoodProvencal RecipesStarter CourseTaste

Razor Clams à la Provencale an Easy Appetizer

Razor clams have long been a popular and easily foraged delicacy found on sheltered ocean shores, most often during low tide. You can usually see them with the naked eye, but if you toss some salt on the water above their burrows, you can watch the little white clams wiggle …

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Vegan Potato Onion Rostis, Grilled Asparagus, Beet Purée
Main CourseMaison Mirabeau WinesProvencal RecipesTasteVegetarian

Vegan Potato Onion Rostis, Grilled Asparagus and Beets

Chef Paula Sachs developed a three-course, vegan-friendly menu for our team at Mirabeau Wine. The main course is a taste explosion of Potato Onion Rostis with Grilled Asparagus and a Beet Purée.

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Crab and Tarragon Tagliatelle
Fish & SeafoodMain CourseMaison Mirabeau WinesProvencal RecipesTaste

Crab and Tarragon Tagliatelle a Summer Pasta

Crab and tarragon is a flavour combination that goes particularly well with flat-ribbon pasta like linguine, tagliatelle and fettuccine. The result is light, yet filling and an ideal companion to a chilled glass of Mirabeau Pure. The recipe can easily be adapted to one’s taste preferences. I quite often add …

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Picnic Fare Roast Chicken Picnic
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Picnic Fare Roast Chicken Recipe from Alice

Apparently, when Alice B. Toklas went on a picnic, she did not fool around. I say “apparently” because I can find no evidence that today’s recipe was either taken on a picnic by Toklas or is actually her recipe. I have an uncredited magazine clipping — most likely from the …

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Pork Chops with Sauce Verte
Main CourseMaison Mirabeau WinesPorkProvencal RecipesTaste

BBQ Pork Chops with Sauce Verte a Summer Recipe

The latest dish from the Mirabeau Kitchen is pork chops with Ben’s signature adaptation of a ‘sauce verte’. This is a simple recipe, that works nicely for a Summer BBQ. Even better, you can make the sauce the day before to save time, and if you have any leftover sauce …

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