Lemon Madeleines #TastesofProvence @CocoaandLavender
Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste: Food & Drink

Recipe for Lemon Madeleines

While the origin of this little spongecake or “teacake” that is served as a cookie is still widely debated today, one thing is for certain madeleines are a light, sweet and aromatic taste experience.

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Peach Frangipane Tart #TastesofProvence @CocoaandLavender
David Scott AllenDessertPies & TartsProvencal RecipesTaste: Food & Drink

Recipe for Peach Frangipane Tart

The frangipane tart is easy to prepare and you can use any fruit that is in season, although we love it with apricots.

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Shrimp Appetizer zucchini fritters @CocoaandLavender
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Easy Shrimp Appetizer for Cocktail Hour

l’apero with this fabulous and easy shrimp cocktail that is bound to delight everyone.

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Pan roasted fish with provençal savoury crumble @MirabeauWine
Fish & SeafoodMain CourseMirabeau WinesProvencal RecipesTaste: Food & Drink

Easy Summer Recipe for Roasted Fish

This recipe for roasted salmon and cod is for fish lovers, who want to eat well and enjoy their rosé too.

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Roasted Lamb Shoulder Prep #CooknwithClass @PerfProvence
Carolyne Kauser-AbbottLambMain CourseProvencal RecipesTaste: Food & Drink

Easy Recipe for Roasted Lamb Shoulder

This lamb can be served with virtually any vegetables, seasonal, or simply your favourites. Potato, turnip, and parsnip make a wonderful alternative or mashed as an additional side to the traditional mirepoix.

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Ceviche Provencal scocca @cooknwithclass
Cook'n with ClassProvencal RecipesStarter CourseTaste: Food & Drink

Ceviche Provencal Served with Socca

recipe by Cook’n with Class combines the flavours of the Mediterranean with South America. The fresh, citrusy ceviche is served on a layer of hummus and a touch of Nice cuisine rounds out the dish with traditional socca (chickpea flour “pancake”). The combination of flavours in Ceviche Provencal Served with Socca is perfect for a shared appetizer or as a lunch dish.

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Bouillabaisse Terrine Terrine De BouilleAbaisse #GeraldPassedat (c) RichardHaughton
Provencal RecipesStarter CourseTaste: Food & Drink

Recipe for Bouillabaisse Terrine by Gérald Passedat

recipe for Bouillabaisse Terrine is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.

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Croque Monsieur Madame @DavidScottAllen
David Scott AllenLunchtime MealsProvencal RecipesTaste: Food & Drink

Classic Bistro Sandwich Croque Monsieur and Madame

The ingredients are few for this dish – pain de mie (I really think the bread must be pain de mie – and never sour dough; anyone in France want to weigh in?), ham, cheese, béchamel sauce, and mustard. There are (if you look online) hundreds of recipes, each with a slight variation: the cheese in the béchamel or the cheese on top; mustard on both pieces of bread, or just one side; toast the bread, grill the sandwich, bake it, broil it, or a hybrid. Basically, they all work!

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Monkfish cream of peas @Cooknwithclass @PerfProvence
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Recipe for Monkfish with cream of peas ”a la Francaise”

On a recent trip to Uzès, Chef Eric Fraudeau of Cook’n with Class (Uzès and Paris) created this recipe for Monkfish with cream of peas at a market cooking class. It was delicious and a clever pairing of the pea soup base with the smoky bacon.

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