Contributor blog post by PestoPistou We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with the addition of a solitary, ripe pepper this week (yes, just the one) the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of …

Aioli is a garlic mayonnaise it is a Provencal classic typically served on Fridays, although you can often find it on menus any day of the week.

By PestoPistou La Merda dé Can is the niçois name for these gorgeous, green gnocchi made with swiss chard or spinach. The literal English translation of the term will not be repeated here as it’s less than flattering, but I am sure you can work it out for yourself. Now, …

We bike on the small roads outside of St Remy de Provence all summer and watch the season pass by the rhythm of the season fruit trees. In late September, the pears and apples are finally ready for harvest, and sometimes we even get a treat for all our hard …

 The pot-au-feu is a very traditional Provençal dishes. Pot-au-Feu is literally translated to “pot on the fire”, which is essentially a French stew. Typically, it is made with beef although can easily be made with pork as well. Many countries have a variation on pot-au-feu, as it is typically a …

This is a classic Provencal dessert made with seasonal fruit is called a tian aux fruit. It is much like a crumble although in this case the fruit is baked with an almond crust. A tian is a traditional clay pottery dish from Provence. There are beautiful variations that can …