Rosemary and Bay Truffles – “The Essence of Flavour” Truffle faux pas Last year, as a gift for a kind favour, Robin and I baked these amazing truffles and presented them to a neighbour in a pretty glass jar. She looked at us almost in disgust. Not only had we …

This recipe I call “Jacques Zucchini Tart.” It is the perfect appetizer – think chilled rosé with a savoury, lightly salted snack that takes about 30 minutes to pull together. Your guests will be impressed

Contributor blog post by Jeany Cronk @Mirabeau Wine: Now that winter’s truly arrived in Provence we all enjoy warmer and richer food than we do most of the year round. Contrary to popular belief it gets incredibly cold here (though not for very long) and a delicious warm stew makes …

This soup is a Provençal classic, practically every every household will have their own variation. This is a perfect autumn recipe from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes.

Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011).  There are references to couscous consumption in France that date as far back as …

recipe for daube (beef stew) is similar to beef Bourguignon, but with a Provencal twist, and of course made with wine from Provence. This hearty stew can be made ahead of time, perfect for aprés-ski or other winter activities.

Contributor blog post by Ashley Tinker: The French Burger This is by no means a typical French burger. In French, burger meat is called “steak haché.” When you buy minced meat at your local butcher you’ll be suitably impressed when a large quality steak is indeed taken and minced! As …

Contributor blog post by Phoebe Thomas: January is the month of la galette in France.  La galette des rois, or King’s Cake, a flaky buttery pastry filled with almond paste, is traditionally eaten at Epiphany on 6th January, but in reality it’s eaten throughout the month at social gatherings, schools, …

Contributor blog post by Mirabeau Wine: A friend and I went walking in the hills that nestle Cotignac, and the scent of thyme and rosemary wafting up inspired me to bring some of this countryside goodness to my hubby who was spending the day in bed trying to get over …

Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It’s usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread.