There is no question that the food in Provence ranks highly in culinary circles for its “farm-to-table” style. The Mediterranean climate and arable soil are favourable towards the popular “eat local” philosophy. Produce found at authentic farmers’ markets follows the seasons, and fresh fruit arrives in waves during the harvest …

Easy and beautiful strawberry tart

A creamy seafood pie with salmon, mushrooms and leeks with a crispy golden top of filo pastry.

While we’re on the subject of Sete from our recent train-from-Barcelona post, there’s a question that fish soup lovers who visit the South of France want to know. What’s the difference between Marseilles’ bouillabaisse and Sete’s fish soup? Which town has the best fish soup? Leave it to Nancy McGee …

A hearty dish of lentils, herbs and salmon brightly infused with lemon and lime leaves.

Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls.

The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.

When the almond blossoms fill the sky with a pink hue, you know that Spring produce will quickly follow. Bright green asparagus seems to be the harbinger of the longer, warmer days ahead. This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.

Light and crisp puff pastry covered in creamy goat’s cheese, salty ham and topped with the season`s best Asparagus gently roasted to perfection.

Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes.
Saumon à la Crème d’Oseille