Valentines Day menu Mirabeau Beet Salmon Starter 2018
Mirabeau WinesProvencal RecipesStarter CourseTaste: Food & Drink

Beet Carpaccio with Smoked Salmon and Pomegranate a Colourful Starter Course

This starter course with thinly sliced beets is a brightly-hued plate to start a meal. The deep-purple beets and bright pink salmon are festive and bursting with flavour.

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Salmon Terrine @Masdaugustine
Gary and Jane LangtonProvencal RecipesStarter CourseTaste: Food & Drink

Dinner Party Salmon Terrine Recipe

Still working with the remainder of my salmon tail, I made these really easy individual salmon terrines. Also, because they can be made the night before, they are really useful for supper parties.

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sole and salmon-tresse in orange butter sauce
Cook'n with ClassProvencal RecipesStarter CourseTaste: Food & Drink

Special Night Seafood – Salmon and Sole Braids in Orange Butter Sauce

Delicate salmon and sole in braids gently poached in white wine and covered with a light and fresh orange butter cream sauce.

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Stuffed Zucchini flower with goat cheese, figs and ham @CooknwithClass #TastesofProvence
Cook'n with ClassProvencal RecipesStarter CourseTaste: Food & Drink

Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham

You need to try this recipe while there is still a chance of finding zucchini flowers and fresh figs in the markets of Provence…otherwise you will dream about it all winter.

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Ceviche Provencal scocca @cooknwithclass
Cook'n with ClassProvencal RecipesStarter CourseTaste: Food & Drink

Ceviche Provencal Served with Socca

recipe by Cook’n with Class combines the flavours of the Mediterranean with South America. The fresh, citrusy ceviche is served on a layer of hummus and a touch of Nice cuisine rounds out the dish with traditional socca (chickpea flour “pancake”). The combination of flavours in Ceviche Provencal Served with Socca is perfect for a shared appetizer or as a lunch dish.

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Bouillabaisse Terrine Terrine De BouilleAbaisse #GeraldPassedat (c) RichardHaughton
Provencal RecipesStarter CourseTaste: Food & Drink

Recipe for Bouillabaisse Terrine by Gérald Passedat

recipe for Bouillabaisse Terrine is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.

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curried Vegetable Terrine @CocoaandLavender
David Scott AllenProvencal RecipesStarter CourseTaste: Food & Drink

Colourful Curried Vegetable Terrine

This Cocoa & Lavender is perfect for vegetarians, but we are pretty sure even your carnivore friends will be begging for seconds. David combines bright colours, fresh vegetable (in season) and a zesty curry flavour into an all-star dish.

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Brandade Souffle Brandade de Morue Nimoise Cook'n with Class #Uzes @Cooknwithclass
Cook'n with ClassProvencal RecipesStarter CourseTaste: Food & Drink

Cook’n with Class Brandade “Souffle”

Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It’s usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread.

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Stuffed Zucchini Blossoms @ElizabethBard Recipe
Provencal RecipesStarter CourseTaste: Food & Drink

Elizabeth Bard’s Stuffed Zucchini Blossoms

This savoury recipe is from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. Stuffed zucchini blossoms are a little extra effort to make, but your table companions will be happy you made them. This recipe has been published with the author’s permission.

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