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

Delicate homemade ravioli stuffed with tangy goat cheese and herbs, served with lavender-rosemary-infused brown butter with Marcona almonds and candied orange peel.

Creamy and rich Risotto with crème fraiche, mushrooms and parmesan and delightfully garnished with decadent truffles. If you haven’t tried truffles before then this is the dish for you.

Rabbit Braised in Rosé with Pasta There was lots of fresh rabbit in Uzes market this morning, so that’s what we had for supper. However, instead of the usual rabbit stew or rabbit in mustard sauce, I tried something completely new! It would be nicer to use a wide pasta like …

Garlic and Rosemary infused tender leg of lamb cooked to perfect pink served with bright blanch vegetables. A must for your next dinner party or gathering.

Simple baked potatoes transform into delicious little bites packed full of fall flavours with sage, walnuts and pumpkin seeds.

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.

Beef (Boeuf) Bourguignon is a traditional dish from the Burgundy region in France, but really can be made with any decent red wine. David’s variation makes it a little more Provencal.

A Provençal dish that can be described as similar to Paella with the quail replacing the traditional seafood and sausage.