Spring Menu from Provence As we transition into Spring in Provence, I like to add both ginger and lemon to my recipes, for a zingy spice and natural acidity that will add brightness to our dishes. As I depart from the heavier winter soups and daubes, I enjoy making lighter, brighter dishes to …

Inspired by the flavours of Provence, Jeany Cronk of Mirabeau Wine curated a 3-course Valentine’s Day Menu to celebrate the romantic evening. This February 14th celebrate life and happiness with your sweetheart, your family or your best friends and enjoy Jeany’s festive menu! Imagine spending Valentine’s Day in Provence, snuggled up by the fire, …

Valentine’s Day Menu Chef Eric Fraudeau created this special menu for February 14th for our Perfectly Provence followers. The chef and his wife Yetunde are the power couple behind Cook’n with Class with cooking school locations in Paris and Uzès. The team has developed a wide variety of cooking classes, hands-on …

Provencal Winter Menu Winter. Part of me wants to hide under a woollen blanket in the early evening darkness and consume copious amounts of heavy food. Bring on the butter, cream, fat, and carbs… put on the pounds and brace myself against the cold winds and inevitable rains and blizzards. …

For most people, Tuscon, Arizona does not spring to mind as a foodie capital, but if you are “into” food the city has a surprising culinary vibe. Marc and I moved to the desert city without much of a plan. We took a leap of faith, quitting our jobs and selling …

As summer segues into fall, I cannot help but hope summer will linger on just a bit longer. It’s not the Pacific Northwest’s impending rainy season or even the imminent cold weather that I fear, it’s just that no other season expresses Provence more succinctly. Fall in Provence Summer is …

Personally, I have a love-hate relationship with the summer solstice. It is not my favourite day of the year when I know that despite weeks (hopefully) of hot weather ahead, the harsh reality is that the amount of daylight will continue to get shorter from here until mid-December. However, it …

After the cold days of winter, spring arrives with a light touch: green vegetables start to grace the markets and rich foods give way to lighter, zestier dishes. Vibrant colours and flavours excite the palate. The first asparagus spears make beautiful salads, fresh chevre and local bread turn simple salads …

The team at Mirabeau Wine in Cotignac certainly know a thing or two about gold medal wine and how to pair it with good food. Before the Christmas holidays and not long after the 2017 grape harvest, we asked Jeany Cronk if she would curate a special Valentine’s Day menu …

We have been “dining-out” on David’s delicious seafood-based Christmas menu, and a bit reluctant to turn the page to the realities of a cold winter in parts of North America. However, the truth is that Provence is enjoying a mild-ish winter, while skiers are revelling in the snowy Alps this …