Barba Juan, or Barbagiuai if you’re over in Liguria, translates as ‘Uncle John’, and the name’s relevance for this delicious, local dish remains a mystery for most. In his book ‘Flavours of the Riviera’, Colman Andrews offers one or two possible explanations, and the one that seems most plausible is …

This dessert originates from the Limousin region of France but is often seen on Provencal menus. The beauty of this easy dessert is that it can be prepared with almost any fruit, although strawberries are not recommended. The traditional version is made with whole cherries (not pitted); otherwise, the juice …

I have to admit, one of the best parts of living in Provence is the food! I am sharing today my secret recipe for chocolate Madeleines. I love them with coffee, and they are perfect for a taste of France at breakfast or anytime of day. I hope you enjoy …

January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just Explore this …

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 will definitely have your guests raving about your baking skills. This dessert, made with pears and …

I’ve written about chickpea flour before. On the Côte d’Azur and 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 farinata. Explore this …

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 stakes …

Bourride is a simple Provencal fish stew made with white fish. The broth is thickened with aïoli, a homemade garlicky mayonnaise. Many ingredients are similar, making it a cousin of Bouillabaisse. Preparing bourride is relatively quick, depending on the thickness of the fish. However, its creamy texture separates it from …

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 too Explore …