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 …

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.

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 …

A quick and easy way to serve any white fish with the wonderful earthy offerings of the seasons wild mushroom bounty. Heightened only by the flavour and colour of saffron and tender courgettes. – Fillet de Sole with Wild Mushrooms

Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.

Fresh sea bass poached in a delicious shrimp and saffron broth.

Ragoût of Fennel and Langoustine with Saffron for a dinner party? This savoury “stew” is served on little boxes of puff pastry. Inspired by Provence, David decided on a pink-theme for their dinner starting with a potted salmon appetizer and this served this impressive seafood main course.

A creamy seafood pie with salmon, mushrooms and leeks with a crispy golden top of filo pastry.

The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.

Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes.
Saumon à la Crème d’Oseille