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.

Succulent chicken cooked in rich and deep flavoured Madeira, with mushrooms and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.

I held a terrific Goût et Voyage cooking class/dinner party this past Saturday night. My clients have a beautiful home and were gracious hosts. Our meal started with tapenade noire on baguette slices and Champagne. The salad featured wine poached pears, endive, gorgonzola and walnuts with a pear vinaigrette. The main course starred …

Beef tenderloin seared, then smothered with mushrooms and foie gras and finally wrapped in a little parcel of puffed pastry 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.

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.