Stuffed Aubergine Eggplant Zucchini Tomatoes
Main CourseProvencal RecipesTasha PowellTaste: Food & DrinkVegetarian

Vegetarian Stuffed Aubergines (Eggplant) with Chickpeas

Petits Farcis is a traditional Provencal dish. The exact origins are up for debate as residents of Nice claim the recipe for their own. My version of stuffed aubergine (eggplant) is suitable for a vegetarian or vegan (if you leave out the parmesan cheese) diets. This recipe was one of …

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Mirabeau Rosé Poached Pears Fall Recipe
DessertFlans, Puddings & OtherMirabeau WinesTaste: Food & Drink

Rosé Poached Pears a Fall Recipe

Rosé poached pears make an easy (and delicious) dessert whenever you find the ripe fruit in season.

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Petits Farcis Nice Food Foodies Food Tour Nice Cote d'Azur
Main CourseProvencal RecipesTaste: Food & DrinkVegetarianVirginie Van Der Wees

Vegetarian Les Petits Farcis a Favourite from Provence

Les petits farcis is a classic Provençal recipe made with seasonal vegetables and a sausage stuffing. The recipe below comes from the kitchen of Virginie Van Der Wees, a certified French teacher who lives near Aix-en-Provence. We have included only the vegetarian version of the stuffing, but you will find …

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Cours Saleya market Nice
Lunchtime MealsProvencal RecipesTaste: Food & Drink

Tourte de Blette Salée a Recipe from Les Petits Farcis in Nice

Tourte de Blette Salée is a wonderfully light yet hearty dish that can be served any time of year and comes from our friends at Les Petits Farcis cooking school in the Old Town of Nice. Imagine yourself learning to cook traditional Nicoise cuisine in a historic part of the …

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Savoury Muffins Pumpkin Cheese Mirabeau wine
BreadsMirabeau WinesProvencal RecipesTaste: Food & Drink

Savoury Muffins Pumpkin and Comté Cheese

Savoury muffins are a treat, so why not have a little fun and make them for Halloween? This version uses a slice of a big pumpkin (such as a Muscat) or a whole smaller variety such as Potimarron. Roast with some olive oil on a baking tray until soft, this …

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Salmon Risotto with Goat Cheese
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Salmon Risotto and Rosé a Delicious Wine Pairing

I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market. Although I have …

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Make Perfect Salade Niçoise
François de MélogueProvencal RecipesSaladTaste: Food & Drink

Make the Perfect Salade Niçoise

A debate is raging over what constitutes a “correct” salade Niçoise. To the purists, the rules are clear: no vinegar, no lettuce, no fresh tuna, and no boiled vegetables, like potatoes or green beans. If you add any of these, you will be labelled as a heretic and sent to …

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Vanilla Crème Brûlée
David Scott AllenDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Vanilla Crème Brûlée a Classic French Dessert

Some things are just better in France, including dessert. There is no debating the fact that Vanilla Crème Brûlée sounds more appealing than Vanilla Burnt Cream. This baked custard is a classic French dessert.

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Quick Loaf Ham Olive Cake
AppetizerAshley TinkerBreadsProvencal RecipesTaste: Food & Drink

Savoury Quick Loaf a Ham and Olive Cake

What about a savoury snack or nibble with a glass of rosé? This savoury quick loaf a Ham and Olive Cake is a great snack or pre-dinner bite. It’s often enjoyed by kids here in France when they get home from school for their goûter. In French, this is called Cake aux Olives et Jambon – yes they use the English word “cake.”

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Grilled Anchovies Two Ways
Fish & SeafoodFrançois de MélogueMain CourseProvencal RecipesTaste: Food & Drink

Grilled Anchovies Two Ways from the South of France

Eating anchovies is one of life’s guiltless pleasures. I say guiltless because they are affordable, good for you, and very sustainable.  But best of all they simply taste great and are quick to prepare. All that is required is a hot grill, a drizzle of olive oil, and a bright …

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