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.

Contributor blog post by Krista Bender: Hey guys just wanted to post a quick and delicious recipe! I went to the le Marche and all of the Cepes (mushrooms) were just screaming my name. So I purchased three big bunches of different kinds… chanterelles, oyster and good ‘ole white button.Then, …

seasonal quiches, as there’s always a nice combination that will work. Figs are lovely with nuts, so you can make a very tasty number with some crushed almonds or walnuts, figs and some lardons

My good friend Carola has the most amazing fig trees in her garden. Twice a year they are laden with fruit and she has become something of an expert in creating new ways of eating this healthy crop. No matter how much you like a fresh fig after a while …

When you see figs in your local market, or better yet on trees along your way, gather some to make this easy appetizer. The recipe is Italian inspired, but made in Provence

Rather like the Moroccan tagine but without the lid, a tian is an earthenware dish used for baking a simple, local recipe that shares the same name. Tian, the recipe, is an excellent example of rustic provençal cooking using just a few ingredients to enhance seasonal produce. There are five …

Although, crepes are not traditional food from Provence add this easy, versatile recipe from the Provence Gourmet in your “go to list.” If you are in Aix-en-Provence (or any where close by) you can find delicious, handmade crepes made by Delphine at Crepes Cidre et Co. If you are interested …