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.

This chicken casserole is a savoury twist on a traditional sweet dessert crumble. Served as a hearty main course the Crumble au Poulet – Chicken Casserole is an easy recipe.

Roasted lamb shanks with tomatoes and olives, spiced with traditional herbs and a few non-traditional ones such as citrus and paprika.

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.

The epitome of classic French dishes, slow roasted braised chicken in a deep rich red wine sauce teeming with wild mushrooms and bacon (lardon).

This pork recipe from David is an easy dish, spiced with the flavours of Provence and served with 2007 Coteaux d’Aix en Provence from Château Vignelaure,

A simple one-pan main course of browned chicken, braised in apple cider and finished with cream.