Easy Tuna Appetizer: Pâté au Thon
In David’s Cocoa and Lavender post for Pâté au Thon he turns ordinary canned tuna into a masterpiece. The full recipe is below for what might just become your go-to “impress the guests” appetizer.
In David’s Cocoa and Lavender post for Pâté au Thon he turns ordinary canned tuna into a masterpiece. The full recipe is below for what might just become your go-to “impress the guests” appetizer.
Easy Pizza Alternative Spinach Tart
kitchen of Marc Heracle in Provence. It is a more traditional dish as it uses typical local products (olives, spinach, olive oil). This is a simple dish to make. You can serve as a starter or as a main with a big salad.
kitchen of Marc Heracle in Provence. It is a more traditional dish as it uses typical local products (olives, spinach, olive oil). This is a simple dish to make. You can serve as a starter or as a main with a big salad.
Sweet Memories in an Apricot Tart
This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. You can prepare this tart with other stone fruit such as peaches or plums.
This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. You can prepare this tart with other stone fruit such as peaches or plums.
Easy Recipe for Pan Fried Red Mullet
Red Mullet is a rockfish often found in southern French cuisine, delicious grilled with tapenade or as part of yummy seafood soups. It’s a small fish that really brightens up our local fish counters with its gorgeous coral scales
Red Mullet is a rockfish often found in southern French cuisine, delicious grilled with tapenade or as part of yummy seafood soups. It’s a small fish that really brightens up our local fish counters with its gorgeous coral scales
Provence in a Bowl Fennel Tomato Soup with Pastis
In his easy recipe, David has combined iconic tastes of Provence – tomatoes, fennel and Pastis – into a bowl (original Cocoa & Lavender post here). In summer months, local market stands showcase tomatoes of every description from trendy multi-coloured heirloom varieties to a Provencal version of the juicy beefsteak to tiny …
In his easy recipe, David has combined iconic tastes of Provence – tomatoes, fennel and Pastis – into a bowl (original Cocoa & Lavender post here). In summer months, local market stands showcase tomatoes of every description from trendy multi-coloured heirloom varieties to a Provencal version of the juicy beefsteak to tiny …
Pink grapefruit, roasted fennel and prawn salad
Contributor blog post by Jeany Cronk @Mirabeau Wine: Summer’s finally around the corner, yippee, and so alfresco dining and picnics are back on our agendas. I can say without hesitation that a cool bottle of Mirabeau is the perfect partner for all that outdoor activity! I’ve always liked to bring …
Contributor blog post by Jeany Cronk @Mirabeau Wine: Summer’s finally around the corner, yippee, and so alfresco dining and picnics are back on our agendas. I can say without hesitation that a cool bottle of Mirabeau is the perfect partner for all that outdoor activity! I’ve always liked to bring …
Tomato Tart Tatin and Rosé from Provence
Tomato Tarte Tatin starter was so gorgeous on the eye that everyone who came to our Mirabeau lunch was already talking about it before they even sat down. It combines all the delicious flavours of Provence in a super-concentrated way
Tomato Tarte Tatin starter was so gorgeous on the eye that everyone who came to our Mirabeau lunch was already talking about it before they even sat down. It combines all the delicious flavours of Provence in a super-concentrated way
Provence’s Version of Pizza – Pissaladière
recipe from Provence combines onions that have been cooked for so long they are almost melting, anchovies and olives add design flair and a slightly salty edge to this pizza-like dish. Pissaladière is often served as a snack with an apéro (think chilled rosé) or as a light meal with a green salad.
recipe from Provence combines onions that have been cooked for so long they are almost melting, anchovies and olives add design flair and a slightly salty edge to this pizza-like dish. Pissaladière is often served as a snack with an apéro (think chilled rosé) or as a light meal with a green salad.
Fig Tart with Marzipan
This recipe for a delicious fig tart comes from our friend Nito Carpita, a classically trained chef. The figs are baked in a sweet custard – just try to resist!
This recipe for a delicious fig tart comes from our friend Nito Carpita, a classically trained chef. The figs are baked in a sweet custard – just try to resist!
Recipe for Gérald Passedat’s Ratatouille My Way
“Ratatouille My Way” is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.
“Ratatouille My Way” is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.