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 …

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

The startling colour of red-fleshed pears makes this easy, elegant dessert a crowd-pleaser. It is a perfect fall dessert, combining 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 Provence …

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 Explore this …

It is time for the olive harvest in Provence, where most of the fruit is turned into healthy oil. However, some are left whole for snacking with a glass of local rosé. Here is a savoury recipe for quick bread made with olives.   This is an easy, quick bread …

It’s full-on tomato season here in Dorset, and hugely satisfying to see so much ripe, red fruit both in the garden and the greenhouse. We might even be saved from the usual gallon of green tomato chutney this year. Over the summer we’ve munched our way through Explore this Post

It never ceases to amaze me how most people know exactly what pesto is yet when you mention the term pistou, it’s blank faces all round. This no-nut French cousin of pesto is just as delicious and even easier to make. No toasting of pine nuts required here. So, Explore …