Jackie shares her version of a Provencal classic soupe au pistou. In this variation, there is a heavier dose of tomatoes to give you a summery reminder as winter closes in. According to Jackie, All this tomato growing and preserving couldn’t go by without attempting a few new recipe ideas …

The Provence Gourmet shares his recipe for a traditional vegetable tian, baked in the oven in a casserole dish (oven to table). He serves this tian with fresh, simply prepared Mediterranean fish. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to …

The Provence Gourmet shares two easy recipes for fruit salads; a nectarine fruit salad with mint and a “slice of autumn” version with pears and almonds. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes. These …

Contributor blog post by Pesto and Pistou: The last few days of summer have found me busily preserving tomatoes for use during the winter. Over in France the long, hot August days were perfect for my first attempt at sundried plum tomatoes which sat shrivelling in the garden sun for two …

The fish scraps and a few herbs were thrown into a pot of boiling salty water, this meager meal marked the end of a long day for the fishermen of Marseille. Fast forward to the present day and this fish soup is no longer considered a humble meal. You can …

Late fall is typically when the olive harvest takes place in Provence. The fruit is left on the trees as long as possible to maximize production of the golden nectar, but not long enough to risk a frost. Read more about “Extra Virgin Oil an Olive Legend” here. The Provence …

This recipe for a sweet snack, mini-cakes, comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The author combines the flavours of Provence apricot and lavender in a traditional French dessert. The recipe is published with the author’s permission.

The climate in Provence is not well-suited to cattle farming, so sheep and goats have roamed the hills and pastures in the region for centuries. As a result, Provencal markets are filled with an endless selection of goat (chèvre) and sheep (brebis) cheeses, and you can always find lamb in …

The Provence Gourmet shares his recipe for two simple side dishes, gratins made with tomatoes and potatoes. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes. Easy side dishes to accompany roasted meats or fish or …

This easy appetizer comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The recipe combines Provençal flavours of rosemary and olive into a delicious savoury shortbread. The recipe is published with the author’s permission. I have a real affection for the sandy-textured cookies called biscuits sablés. …