Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!

One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.

Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash. Enjoy the dish with a chilled glass of Rosé and enjoy la Saint Valentin.

A satisfying and delicious bowl of comfort while at the same time not being heavy. The refreshing tomato and fish broth highlight the delicious levels of flavour from the capers, olives, fresh spinach and chile flakes with the seafood taking center stage.

Light and crispy baby zucchini pancakes adorned with a warm flaky filet of fish surrounded by a drizzle of fresh tomato coulis.

Aïoli is the name of a garlic mayonnaise. Aïoli is also a traditional Provencal dish that was typically served on Fridays. The classic dish le grand “Aïoli” Provençal is served with salted cod and potatoes.

This recipe for roasted salmon and cod is for fish lovers, who want to eat well and enjoy their rosé too.

On a recent trip to Uzès, Chef Eric Fraudeau of Cook’n with Class (Uzès and Paris) created this recipe for Monkfish with cream of peas at a market cooking class. It was delicious and a clever pairing of the pea soup base with the smoky bacon.

She was surprised how easy it is to clean and prepare the squid. If you are unsure you can always ask your fishmonger to do the hard work for you. This recipe is actually very easy despite the many steps.

Red Mullet is a rockfish often found in southern French cuisine, delicious grilled with tapenade or as part of yummy seafood soups. It’s a small fish that really brightens up our local fish counters with its gorgeous coral scales