Marseille Market #Marseille #Provence @PerfProvence
Provencal RecipesSide DishTaste: Food & Drink

Grilled Red Peppers with Garlic

The Provence Gourmet shares this simple side dish made with grilled red peppers and garlic. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes. Image Credits: All photos were provided by and published with the permission …

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Beignets de feuilles
Pesto & PistouProvencal RecipesTaste: Food & Drink

Beignets de feuilles

By PestoPistou This is a very quick post for a very quick and easy canapé dish that showcases the abundant crop of green salad leaves and delicate herbs flourishing at this time of year. Here in Dorset, we have wild rocket, basil, chives, mint, peashoots, wild garlic and sage in …

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Tomatoes with Bruccio quenelles
Provencal RecipesSide DishTaste: Food & Drink

Wonderful Side Dish Tomatoes with Provençal Herbs and Goat Cheese (Bruccio) Quenelles

The Provence Gourmet shares this wonderful side dish made with tomatoes and fresh herbs. Gilles uses Bruccio is a fresh goat cheese from the lovely island of Corsica, you can substitute with a ricotta if you cannot find this Corsican delicacy in your local stores.

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Ingredients for Tomato Jam by @Hildast
CondimentHilda StearnProvencal RecipesTaste: Food & Drink

Would you like to try some Tomato Jam

Hilda visited Forcalquier with some friends in the fall and stayed at a charming B&B. The cool temperatures in Haute Provence allowed for some local exploring and a bit of eating. Keep reading to learn about tomato jam: Breakfast in France is so very different to home, and this was …

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Provence Gourmet @ProvenceCook #Provence #CookingClasses
DessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Nectarine Fruit Salad with Mint

The Provence Gourmet shares a very simple dessert. You can choose other fruit, depending on your taste and what is in season at the time. The mint adds a fresh flavour, but make sure not to use too much. If you are interested in learning to cook some traditional Provencal …

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Vegetable Tian #TasteProvence @ProvenceCook
Fish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Mediterranean Fish with a Vegetable Tian

This easy to make, savoury dish combines some of the best local ingredients from Provence into a single dish. Gilles at Provence Gourmet brings Perfectly Provence readers his recipe for Mediterranean fish accompanied with a classic Provencal vegetable tian.  

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Barba Juan Barbagiuai
Pesto & PistouProvencal RecipesTaste: Food & Drink

Barba Juan Barbagiuai or fried ‘ravioli’

By PestoPistou Barba Juan, or Barbagiuai if you’re over in Liguria translates as ‘Uncle John’ and the relevance of the name for this delicious, local dish remains a mystery for most. In his book ‘Flavours of the Riviera’, Colman Andrews offers one or two possible explanations, and the one that …

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Clafoutis aux Cerises
DessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Recipe for Clafoutis aux Cerises

This dessert originates from the Limousin region of France, but is often seen on Provencal menus. The beauty of this easy dessert is it can be prepared with almost any fruit, although strawberries are not recommended.  The traditional version is made with whole cherries (not pitted) otherwise the juice will change …

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Chocolate Madelines #Recipe @LoveasART #Provence
Abbie SpencerProvencal RecipesTaste: Food & Drink

Tempting Chocolate Madeleine Recipe

I have to admit, one of the best parts of living in Provence is the food! I am sharing today my secret recipe for chocolate Madeleines. I love them with coffee and they are just perfect for a taste of France at breakfast or anytime of day. I hope you …

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daube de boeuf
Pesto & PistouProvencal RecipesTaste: Food & Drink

The four-day daube de boeuf

By PestoPistou January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just …

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