Tomato soupe au pistou
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 …
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 …
Recipe for Marseille Classic Bouillabaisse
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 …
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 …
How to Make Provencal Olive Tapenades
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 …
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 …
Elizabeth Bard’s Financiers aux Abricots et à la Lavande
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.
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.
Paul Cezanne Inspired Recipe for Leg of Lamb
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 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 …
Easy Recipes for Side Dish Gratins
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 …
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 …
Savoury Shortbread by Elizabeth Bard
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. …
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. …
Black olives, rosemary and a little preserved lemon
Contributor blog post by PestoPistou: Last summer on a wine-tasting visit to Bellet in the hills above Nice I tasted and bought some of Domaine de la Source’s delicious pâte d’olives made with the local cailletier black olives. The French term for this little treat in a jar translates into …
Contributor blog post by PestoPistou: Last summer on a wine-tasting visit to Bellet in the hills above Nice I tasted and bought some of Domaine de la Source’s delicious pâte d’olives made with the local cailletier black olives. The French term for this little treat in a jar translates into …
Filets de Lotte aux Tomates et aux Petits Pois by Elizabeth Bard
seafood recipe comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The Monkfish (lotte in French) is prepared with fresh tomatoes and peas for a simple and elegant main course.
seafood recipe comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The Monkfish (lotte in French) is prepared with fresh tomatoes and peas for a simple and elegant main course.
Roasted Apricot Tart with Almond Crust
This recipe from Gilles – the Provence Gourmet – is an easy dessert made with two ingredients from Provence; apricots and almonds. Literally as old as the hills, the fruit of the apricot tree is confirmed to have been domesticated since the Bronze Age. Although the exact origin of the …
This recipe from Gilles – the Provence Gourmet – is an easy dessert made with two ingredients from Provence; apricots and almonds. Literally as old as the hills, the fruit of the apricot tree is confirmed to have been domesticated since the Bronze Age. Although the exact origin of the …
