A traditional recipe from Provence, pissaladière is a flatbread with caramelized onions and often a few anchovies as garnish. Although pissaladière is commonly found in bakeries throughout Provence, the dish originates from the City of Nice on the French Riviera. Given the city’s proximity to Italy, which only became part …

Scallops are inherently sweet, so adding the sweet flavours of butter, tarragon, and carrots to the scallops adds more sweetness to the dish. It is delicate and delicious, but my taste buds crave a little contrast. So to create the perfect Cocoa & Lavender culinary marriage of sweet and tart, …

As is the case with many of you, we take travel seriously. Last fall, we travelled to Southern Spain—Andalucia for the first time, and thus my culinary inspiration for these delicious Coquilles Saint-Jacques with a Spanish flair – Vieiras de Santiago. Once we know where we are going, the prep …

Café Brun’s new owner Ben shares this brilliantly simple roast beetroot and goat cheese bruschetta recipe. Café Brun in Antibes celebrates the “bon vivant” with generous Mediterranean cuisine, drinks made with love and a mischievous spirit. The atmosphere is relaxed and friendly…perfect for lounging over a chilled glass of rosé, …

The inspiration for my recipe for Chickpea and Spinach Gratin is Richard Olney’s delicious classic cookbook Simple French Food. It is a traditional Provençal vegetarian preparation that is easy to make and will impress your friends. In keeping with the book’s title, this recipe is an easy preparation that does …

There is little debate that most things sound better in French than in English, and this dish, les Alouettes sans tête (English: “larks without heads”), is one clear example. In this old Niçoise recipe, thin slices of beef are stuffed with a mixture and slow-cooked in a tomato-based sauce. Like …

Like many traditional recipes considered part of Cuisine Nissarde, gratin de courge is a dish you might find just as easily on a restaurant menu as in a grandmother’s kitchen in Nice. The recipe calls for courage, which is butternut squash. You can use other varieties of pumpkin, but best …

A gratin or gratinée in French is typically a side dish served in an oven-proof casserole pan. The term comes from gratter (to grate); most of the time, these are savoury recipes with a crispy cheese and breadcrumb topping. However, there are recipes for sweet gratins as well. Gratins are …

La Salade Niçoise is a classic meal-sized salad (salade composée) with local, seasonal ingredients. As the name indicates, this salad originates from the French Riviera city of Nice, an attractive destination with vineyards within city limits and 10 kilometres of coastline. However, like many recipes, there are endless variations, but …

A little more than a year ago, I had a nice e-chat with my friend Romain, who writes The Food Trotter. He had just moved from Paris to Lyon and told me of some of the local specialities, one being the iconic Lyonnaise Tarte aux Prâlines Roses (Pink Praline Tart). …