Bistro Sandwich Chanterelle Mushrooms toasted bread box Chanterelle Mushrooms @CocoaandLavender
David Scott AllenLunchtime MealsProvencal RecipesTaste

Bistro Sandwich with Chanterelle Mushrooms and Truffle Oil

A bistro Inspired Sandwich with Chanterelle Mushrooms and White Truffle Oil served in pan de mie toasted bread boxes.

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Elegant dining #TastesofProvence @PerfProvence
Carolyne Kauser-AbbottProvencal RecipesSeasonal MenusTaste

Provencal Menu: Autumn Dinner Party

After a long stretch of scorching summer days, cooler autumn weather in Provence offers a chance to serve warm, hearty meals. Fall mornings wrapped in a cloth of humidity with heavy dew and fog clouding the early hours until the sun does its work. With the hard work finished for …

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Crêpes Suzette #TastesofProvence @CocoaandLavender
David Scott AllenDessertFlans, PuddingsProvencal RecipesTaste

Recipe for a French Classic Crêpes Suzette

Crepe suzettes many not be classical tastes of Provence, but we could not resist this recipe from Cocoa and Lavender.

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financier aux courgettes @GoutetVoyage
AppetizerMartine Bertin-PetersonProvencal RecipesTaste

A perfect late summer appetizer – Financiers aux Courgettes (Zucchini Financiers)

Financiers aux Courgettes – little zucchini cakes – fit the pot luck bill perfectly. Typically in French cuisine, a financier is a small, airy cake, often with an almond flour base, that is eaten for dessert. I prefer savoury financiers which lend themselves to a myriad of combinations – sausage and cheese, spinach and cheese, olive, walnuts and cheese

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Pork Tenderloin provencal porc roti #TastesofProvence @CocoaandLavender
David Scott AllenMain CoursePorkProvencal RecipesTaste

Provencal Roasted Pork Tenderloin

This pork recipe from David is an easy dish, spiced with the flavours of Provence and served with 2007 Coteaux d’Aix en Provence from Château Vignelaure,

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Apple Pie Panade aux Pommes @PerfProvence
DessertPies & TartsProvencal RecipesTaste

Apple Pie Recipe with a Provencal Twist

A panade can be a sweet or savoury dish that has a crusty exterior and soft almost custard-like interior. Panade is also used to describe a thickener a combination of liquid (milk, stock) and starch (breadcrumbs, flour, panko). In this case, the sweet crust is complemented by almost molten apples. …

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Roasted Chicken poulet bonne femme #TastesofProvence @CocoaandLavender
David Scott AllenMain CoursePoultryProvencal RecipesTaste

A Perfect French Roasted Chicken

A simple one-pan main course of browned chicken, braised in apple cider and finished with cream.

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Daube Provencal #Recipe @CuriousProvence
BeefCarolyne Kauser-AbbottMain CourseProvencal RecipesTaste

A Spicy Twist on Daube à la Provençal

Daube – Provence’s answer to Beef Bourguignon. This is a perfect recipe for a crisp autumn day or winter meal. Serve with a baguette and simple green salad, and of course some Provencal wine.

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Lemon Madeleines Tastes Provence
Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste

Recipe for Lemon Madeleines

While the origin of this little spongecake or “teacake” that is served as a cookie is still widely debated today, one thing is for certain madeleines are a light, sweet and aromatic taste experience.

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Peach Frangipane Tart #TastesofProvence @CocoaandLavender
David Scott AllenDessertPies & TartsProvencal RecipesTaste

Recipe for Peach Frangipane Tart

The frangipane tart is easy to prepare and you can use any fruit that is in season, although we love it with apricots.

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