Croissants are not typically Provencal fare, but you can expect every respectable bakery to present their version of this French pastry for sale. However, if you want to find the good stuff listen to the Parisians debating where to find a decent baguette, the best tarte tropézienne and a croissant …

In our house, this dessert is named after our friend Luisa and inspired by Louisa’s Cake from Castellina in Chianti. The tangy combination of lemon zest and fresh ricotta are a terrific balance with sweet apple and raspberry jam. Take a look at the original post “Heard it From a …

This cake is a fun project with kids as you use one measure, a yogurt container, which makes measuring easy and cleanup even more so. The additional of chestnut flour and ground hazelnuts add rich flavour and texture to the final product. This chocolate hazelnut yogurt cake was originally published on the Cook’n with Class website.

The team at Mirabeau Wine in Cotignac certainly know a thing or two about gold medal wine and how to pair it with good food. Before the Christmas holidays and not long after the 2017 grape harvest, we asked Jeany Cronk if she would curate a special Valentine’s Day menu …

This recipe combines some of the classic French flavours – chicken, wild mushrooms, cream and potato in a tasty main dish. None of the components take very long to prepare, and the polenta-potato purée can be made in advance to save time. Choose a selection of fresh wild mushrooms to enhance the flavour profile of this Provençal Herb stuffed Chicken Breast and enjoy!

This “faux” cassoulet recipe appeared in the February 2016 issue of Bon Appetit magazine. I have prepared it several times to rave reviews from family and friends. Like a traditional cassoulet, it is a meal-in-a-dish and requires only a side salad, a robust red wine and perhaps a fruit dessert to complete the meal. It is perfect for cold winter evenings.

This starter course with thinly sliced beets is a brightly-hued plate to start a meal. The deep-purple beets and bright pink salmon are festive and bursting with flavour.

The typical ingredients in this dessert are cream, meringue and strawberries. For this version –  Coconut Eton Mess with Raspberries and Chocolate, we substituted raspberries instead of strawberries (the local ones are not typically available in Provence until June).

Aromas are a funny thing. Almost like those dreams you are sure you will remember in the morning and then don’t, a scent can transport you to another place and time. In his blog post, “Recipes and Remembrance” David talks about a restaurant — Le Bec-Fin — that was once …

We have been “dining-out” on David’s delicious seafood-based Christmas menu, and a bit reluctant to turn the page to the realities of a cold winter in parts of North America. However, the truth is that Provence is enjoying a mild-ish winter, while skiers are revelling in the snowy Alps this …