As we enjoy the coolness of autumn, I think of the spent fields of lavender covering the Provence countryside, once vibrant, purply-blue, and fragrant fields. I wanted to reclaim a bit of that summer feeling by creating today’s recipe for Sablefish in Lemon Cream over Lavender Fettucine. I paired it …

When French immersion students stay with us, they are always surprised that my children love garlic confit, olives, and fish soup. So, sometimes we eat bouillabaisse at home. My cousin lives in Marseille and has a delicious bouillabaisse recipe shared below in English and French. In this article, I will …

You are correct if you think paella is not a typical French recipe. The origins of this rice-based dish are certainly Spanish, from the Valencia region. However, as with many culinary traditions, recipes have evolved and travelled within Europe and beyond. Most markets in Provence have at least one vendor …

Until recently, I had never poached anything solely in butter. When Provence WineZine friends Susan and Towny gave me some vanilla salt, I wanted to use it as a finishing salt for halibut poached in butter. I googled “butter poached halibut” and was alarmed to find that fully submerging four …

Some people shy away from cooking fish, particularly whole fish, but my recipe below for Grilled or Roasted Daurade Royale is failproof. Dorade Royale is sometimes referred to as Sea Bream. If you can’t find Dorade or Sea Bream, Red Snapper or Branzino are good alternatives. Simply ask your local …

Among Nice’s many attractions are its Mediterranean location and the fresh seafood. Octopus (la pouple) is one ingredient that often features in Niçoise dishes. La pouple à la Niçoise was a favourite of the local fisherman mentioned by Tobias Smollett in 1762. However, the recipe has likely evolved since that …

Certain foods are harbingers of the season. Asparagus, fresh peas, and morel mushrooms are culinary ingredients often associated with springtime. Sure, you can find all three during other periods of the year. But honestly, is there anything better than fresh asparagus in the spring? This recipe for seared and roasted …

We catch up with Ben James, owner of Café Brun in Antibes and hear why he loves this classic seafood rigatoni dish served at the restaurant. Owners Ben and Bea, former Hospitality Managers at rosé brand Maison Mirabeau, met and fell in love while spending a fun…and rosé-filled summer in …

Scallops are inherently sweet, so adding the sweet flavours of butter, tarragon, and carrots to the scallops adds more sweetness to the dish. It is delicate and delicious, but my taste buds crave a little contrast. So to create the perfect Cocoa & Lavender culinary marriage of sweet and tart, …

As is the case with many of you, we take travel seriously. Last fall, we travelled to Southern Spain—Andalucia for the first time, and thus my culinary inspiration for these delicious Coquilles Saint-Jacques with a Spanish flair – Vieiras de Santiago. Once we know where we are going, the prep …