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 …

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 experimenting with Asian-flavoured food and wine pairings. In this case, it was challenging to find a match for a 2019 Côtes de …

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 …

Razor clams, found on sheltered ocean shores, most often during low tide, have long been a popular and easily foraged delicacy. 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 …

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 …

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 …

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 …

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 …

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 …

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, …