Boulettes de Poisson Marseillaise @Cocoa&Lavender
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Fish and Games a Recipe for Boulettes de Poisson à la Marsaillaise

This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …

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Oven-Roasted Rabbit with Garlic and Herbes de Provence
Main CourseProvencal RecipesRabbitTaste: Food & DrinkViktorija Todorovska

Simple Oven-Roasted Rabbit with Garlic and Herbes de Provence

Rabbit is often served in France as an alternative protein to chicken, pork or other meat. This oven-roasted rabbit is flavoured with garlic and herbs that are traditionally found in Provence. The recipe requires very little prep time and just like a roast chicken it will fill your home with savoury aromas.

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Dijon Chicken
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Mom’s Dijon Chicken a Dinner Classic in Under 30-Minutes

Every cook needs to have a few “go-to” recipes tucked in their apron. These recipes are the ones that you can make without checking to see if you have the ingredients, you know are delicious, and never fail to impress your guests.

For me, my mother’s Dijon Chicken, a simple baked poultry dish that is ready in under 30-minutes, is a go-to combination.

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Lapin à Moutarde Traditional Mustard Rabbit Recipe @AtableenProvence
Main CoursePaula KaneProvencal RecipesRabbitTaste: Food & Drink

Lapin à la Moutarde a Classic French Recipe

Lapin à la Moutarde is quintessential French dish is quite simple and packed with flavour. I love the addition of crispy herbs for texture, and you can happily substitute pork (photograph above) if you are opposed to or cannot find rabbit.  

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Prawn Rosé Linguine Recipe Mirabeau Wine
Fish & SeafoodMain CourseMirabeau WinesProvencal Recipes

A Savoury Prawn​ ​and​ ​Rosé​ ​Linguine​ Recipe

The following recipe for Prawn​ ​and​ ​Rosé​ ​Linguine​ originally appeared on Mirabeau Wine. Using Rosé wine when cooking the prawns in this dish gives them a beautiful citrusy finish, and the chili adds a fiery kick.

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Seared Duck Breast
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Seared Duck Breast with Clementine-Pomegranate Beurre Blanc

Seared duck breast is quick and easy to cook. The meat is seared on high-temperature for about 5 minutes a side, then allowed to rest. However, the trick with duck is to create just the right sauce – fruity, savoury, wine or port. The inspiration for this recipe comes from Christmas flavours (citrus and pomegranate) and colours, and I served it for good friends during the holidays.

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Valentines Day Mirabeau Mushroom Provençal Herb Stuffed Chicken Breast
Main CourseMirabeau WinesPoultryProvencal RecipesTaste: Food & Drink

Mushroom and Provençal Herb stuffed Chicken Breast with Polenta and Potato purée 

This recipe combines some of the classic French flavours – chicken, wild mushrooms, cream and potato in a tasty main dish. None of the components take very long to prepare, and the polenta-potato purée can be made in advance to save time. Choose a selection of fresh wild mushrooms to enhance the flavour profile of this Provençal Herb stuffed Chicken Breast and enjoy!

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White Bean Chicken Confit Cassoulet
Main CourseMartine Bertin-PetersonPoultryProvencal RecipesTaste: Food & Drink

Recipe for Cassoulet from Southern France

This “faux” cassoulet recipe appeared in the February 2016 issue of Bon Appetit magazine. I have prepared it several times to rave reviews from family and friends. Like a traditional cassoulet, it is a meal-in-a-dish and requires only a side salad, a robust red wine and perhaps a fruit dessert to complete the meal. It is perfect for cold winter evenings.

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Galettes de Crabe Crab Cakes
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Crab Cakes and Provencal Vermentino a Recipe for Galettes de Crabe 

Aromas are a funny thing. Almost like those dreams you are sure you will remember in the morning and then don’t, a scent can transport you to another place and time. In his blog post, “Recipes and Remembrance” David talks about a restaurant — Le Bec-Fin — that was once …

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