![Ratatouille Recipe Provence](https://perfectlyprovence.co/wp-content/uploads/2014/09/1650-thumb-512x256.jpg)
Made in Dorset: Ratatouille Recipe Inspired by Provence
We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with a solitary, ripe pepper this week (yes, just the one), the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables should be cooked separately before …
We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with a solitary, ripe pepper this week (yes, just the one), the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables should be cooked separately before …
![Grand Aïoli Provencal Classic Aioli Provence Recipes @GingerandNutmeg](https://perfectlyprovence.co/wp-content/uploads/2014/09/Aioli-512x256.jpg)
Le Grand Aïoli from Provence
Aioli is a garlic mayonnaise it is a Provencal classic typically served on Fridays, although you can often find it on menus any day of the week.
Aioli is a garlic mayonnaise it is a Provencal classic typically served on Fridays, although you can often find it on menus any day of the week.
![Gnocchis Verts](https://perfectlyprovence.co/wp-content/uploads/2014/10/1642-thumb-512x256.jpg)
Les Gnocchis Verts (green gnocchi)
La Merda dé Can is the niçois name for these gorgeous, green gnocchi made with swiss chard or spinach. The literal English translation of the term will not be repeated here as it’s less than flattering, but I am sure you can work it out for yourself. Now, Explore this …
La Merda dé Can is the niçois name for these gorgeous, green gnocchi made with swiss chard or spinach. The literal English translation of the term will not be repeated here as it’s less than flattering, but I am sure you can work it out for yourself. Now, Explore this …
![Panade aux pommes Apples Provence](https://perfectlyprovence.co/wp-content/uploads/2014/09/Panade-aux-pommes-512x256.jpg)
Panade aux Pommes a Fall Dessert in Provence
We bike on the small roads outside of St Remy de Provence all summer and watch the season pass by the rhythm of the season fruit trees. In late September, the pears and apples are finally ready for harvest, and sometimes we even get a treat for all our hard …
We bike on the small roads outside of St Remy de Provence all summer and watch the season pass by the rhythm of the season fruit trees. In late September, the pears and apples are finally ready for harvest, and sometimes we even get a treat for all our hard …
![Pot au Feu Provencal Recipes](https://perfectlyprovence.co/wp-content/uploads/2014/09/P1010472-512x256.jpg)
Recipe for a Classic Pot au Feu
The pot-au-feu is a very traditional Provençal dish. Pot-au-Feu is translated to “pot on the fire,” essentially a French stew. Typically, it is made with beef, although it can also be made with pork. Many countries have a variation on pot-au-feu, as it generally is a way to use low-cost …
The pot-au-feu is a very traditional Provençal dish. Pot-au-Feu is translated to “pot on the fire,” essentially a French stew. Typically, it is made with beef, although it can also be made with pork. Many countries have a variation on pot-au-feu, as it generally is a way to use low-cost …
![Tian aux Fruits](https://perfectlyprovence.co/wp-content/uploads/2014/09/Fruit-tian-512x256.jpg)
Tian aux Fruits Baked Fruit in Almond Crust
This classic Provençal dessert, called tian aux fruit, is made with seasonal fruits. It is much like a crumble, although, in this case, the fruit is baked with an almond crust. A tian is a traditional clay pottery dish from Provence. There are beautiful variations that can be found in …
This classic Provençal dessert, called tian aux fruit, is made with seasonal fruits. It is much like a crumble, although, in this case, the fruit is baked with an almond crust. A tian is a traditional clay pottery dish from Provence. There are beautiful variations that can be found in …