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.

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.