This sweet dessert recipe combines some of the best local ingredients from Provence – almonds and seasonal pears. Gilles at Provence Gourmet brings Perfectly Provence readers his pear tart recipe. It is easy to make, and definitely will have your guests raving about your baking skills.   This dessert, made …

By PestoPistou I’ve written about chickpea flour before. On the Côte d’Azur and over in Liguria it’s the common ingredient for delicious pancakes cooked in large, flat copper pans. Topped only with black pepper in Nice where it’s called socca, Ligurians often add herbs or thinly sliced onions to their …

Sheep and goats have wondered the hilly fields of Provence for centuries – providing milk for all the wonderful regional cheeses. Larger animals such as dairy cows and beef cattle are not well-suited to the harsh Mediterranean climate and limited grazing land. The seasonal movement of the sheep and goat …

Where Paris restaurants trip over themselves to serve up Belgium-style, (that might raise a few French eyebrows) moules-frites to the tourist crowd, Provencal chefs are happy with their variations. Mussel farming is the highest volume shellfish industry in Europe. However, it is by no means contemporary, shellfish cultivation on wooden …

Bourride is a simple Provencal fish stew. It is made with white fish, and the broth is thickened with aïoli, a homemade garlicky mayonnaise. It is a cousin of Bouillabaisse as many ingredients are similar. The preparation for bourride is relatively quick, depending on the thickness of your fish. It is …

By PestoPistou For friends of ours who also lived in the area some years ago, any visit back to Nice involves a search for the perfect pan bagnat, and until this most basic of food cravings is satisfied, no trip is complete. Inspired by their enthusiasm, we have become fans …

The olive harvest in Provence is almost finished, and the extra virgin nectar is resting for a bit before serving. This easy recipe can be served anytime of year.  Gilles at Provence Gourmet shared this recipe with Perfectly Provence readers to celebrate this year’s harvest. This is an easy salad …

The startling colour of red-fleshed pears makes this easy, elegant dessert a crowd-pleaser. It is a perfect fall dessert, combining the late-season fruit with red wine. The pears can be served on their own or with a scoop of vanilla or cinnamon ice cream. This recipe was provided to Perfectly …

“Would you like some figs for dessert?” I was asked following a lovely meal one summer’s evening in Caromb. For someone who had only ever eaten figs in yoghurt this was an opportunity not to be missed! My fellow diners rose from the table and headed outside. This intrigued me …

By PestoPistou In the city of Nice, swiss chard has long been a kitchen staple and its beautiful, green, sometimes pink-stemmed leaves are known in France as blettes. Both here and over the border in Liguria, greens of all descriptions are used extensively in tarts, soups, tians and for colouring …