Lapin à la Moutarde is quintessential French dish is quite simple and packed with flavour. I love the addition of crispy herbs for texture, and you can happily substitute pork (photograph above) if you are opposed to or cannot find rabbit. This dish is very easy to make. The butter, …

The following recipe for Prawn​ ​and​ ​Rosé​ ​Linguine​ originally appeared on Mirabeau Wine. Using Rosé wine when cooking the prawns in this dish gives them a beautiful citrusy finish, and the chili adds a fiery kick.

Calisson d’Aix is a specialty candy from Aix en Provence made with almonds, melon and citrus paste. The actual origin of the recipe is most likely from Italy. The following recipe does not follow the same exacting industry standards, but is a fun “Sunday project” with a sweet result.

Seared duck breast is quick and easy to cook. The meat is seared on high-temperature for about 5 minutes a side, then allowed to rest. However, the trick with duck is to create just the right sauce – fruity, savoury, wine or port. The inspiration for this recipe comes from Christmas flavours (citrus and pomegranate) and colours, and I served it for good friends during the holidays.

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!

Candy might not be the reason you decide to visit Aix-en-Provence, but don’t leave town without sampling the famous Calisson d’Aix. These sweets, made with ground, local almonds (sweet and bitter) and a fruit paste blend of melon confit (preserved in sugar) and orange peel, were officially recognized as part …