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 …

READ MORE  
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 …

READ MORE  
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 …

READ MORE  
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 …

READ MORE  
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 …

READ MORE  
Make Tielle Sétoise Octopus and Tomato Pies
AppetizerCarolyne Kauser-AbbottFish & SeafoodProvencal RecipesTaste

How to Make Tielle Sétoise Fisherman’s Octopus and Tomato Pies

This recipe for Tielle Sétoise (fisherman’s hand pie) is from the kitchen at La Maison du Rire, a Food and Wine School in Corbières, France. Author, wine instructor and gourmet cook, Emma Kershaw has lived in the region with her family since 2010. You can make these pies as bite-sized …

READ MORE  
Zarzula Catalan Fish Stew
Fish & SeafoodGuest PostMain CourseProvencal RecipesTaste

Zarzuela Fish Stew is the Catalan Version of Bouillabaisse

Similar to Marseille’s bouillabaisse, Zarzuela from Catalan is hard to pin into a category it’s either a hearty soup or a stew with a tasty broth. And with both soup/stews, there are endless different recipes. The following recipe for Zarzuela Fish Stew comes from Emma Kershaw’s Taste of le Sud …

READ MORE  
Roasted Shrimp and Tomatoes Spinach Recipe
Fish & SeafoodMain CourseMartine Bertin-PetersonProvencal RecipesTaste

Roasted Shrimp and Tomatoes an Easy One Pot Recipe

There is no question that my heart is equally split between France and Italy, which is why I run small-group Goût et Voyage tours in both Provence and Tuscany. The scenery is similar, yet architectural and cultural differences make travel in both locations pure joy. However, when it comes to …

READ MORE  
Crispy Salmon and Lemony Risotto
Fish & SeafoodMain CourseMaison Mirabeau WinesProvencal RecipesTaste

Crispy Salmon with a Lemony Risotto Recipe

Salmon is a rich-flavoured fish that pairs well with most rosés but immediately came to mind as a fantastic pairing for our La Réserve Rosé as it mirrors some of the essential aromas and flavours of this limited edition wine. Please ensure you source your salmon as sustainably as possible …

READ MORE  
Hake Pan-roasted with Chorizo and Chickpeas
Fish & SeafoodMain CourseMaison Mirabeau WinesProvencal RecipesTaste

Pan-Roasted Hake with Chorizo and Chickpeas

This recipe comes from Chef Ben at Maison Mirabeau. He created the dish featuring pan-roasted hake in a warming stew of chickpea and chorizo. Hake is a white fish from the cod and haddock family, either of which would be fine substitutes. Here is how Chef Ben describes the fish, …

READ MORE