In this simple tart I combine fresh, tasty tomatoes and local goat cheese. This one of my favourite savoury tarts when tomatoes are in season. It’s quite easy, served with a nice green salad

This recipe for Madeleines Salées uses ingredients more typical of Provence – olive oil, tomatoes, cheese, basil and thyme. These little bites are perfect with some chilled Provencal rosé.

This curried chickpea terrine is simple to make, and the homemade curry adds an exotic flavour. Serve the terrine cold as an appetiser with chilled Provencal rosé or another beverage of your choice. Keep the homemade curry powder in a jar with a good seal, it will keep for an extended period, and you can use it in many recipes.

Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.

This curry is full of flavour but mild when it comes to heat. Once you start cooking, you can have the savoury saffron shrimp on the table in under 30-minutes.

Lemon Olive Oil Mini Cakes as individual servings. You can, of course, make the same batter and bake as a single large cake. Personally, I love this recipe as it combines the flavours of Provence in one tiny (delightful) package – lemons, thyme, olive oil.

At Mas d’Augstine, we spend our “off-season” on maintenance, accounting and a bit of experimentation in the kitchen. To kick off the 2018 Chambre d’Hôtes season, we accommodated a party of eleven (yes 11!) and tested our recipe at the first table d’hotes of the year. Following a pasta course (Mushroom Spinach Ricotta Cannelloni), we served Flambéed Chicken to rave reviews.

Many traditional recipes for pesto include basil leaves, this variation from Danielle Jouval at Domaine Saint Jacques calls for fresh roquette. Arugula (roquette) pesto is bright and slightly peppery, it is an excellent condiment for a sandwich, barbequed meat or drizzled on the top of a tomato salad.

This recipe for grilled peaches has all the tasty notes of summer – fresh stone fruit, local honey and fresh cheese. Pair this dessert of caramelised peaches with the delicate peachy notes of Etoile rosé go perfectly with this light and elegant dessert

Strawberry season comes early in Nice. By mid-April, the first fragrant strawberries from the local hills grace the market in my neighbourhood. And as if fresh berries aren’t enough of a treat, this delightfully fluffy strawberry tiramisu never fails to impress. Vive la fraise!