Endive Swaddled Oysters a Festive Recipe
Chef Burnell ShivelyProvencal RecipesStarter CourseTaste

Swaddled Oysters a Festive Recipe by Chef Burnell

I created this festive “swaddled” oyster recipe with vinegar, endives and pomegranate seeds. The cooked oyster recipe was inspired by ancient Roman cuisine, especially for producer par excellence Florent Tarbouriech from the Etang de Thau. Made with his famous “Special” oysters and their particularly sweet, iodized hazelnut flavour, this recipe …

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Roasted Red Pepper Entree
Provencal RecipesStarter CourseStephanie VillegasTaste

Make a Delicious Roasted Red Pepper Entrée this Summer

This appetizer recipe is from Laurel, my cooking school and professional kitchen in Fontvieille, a beautiful village in the Alpilles. The recipe is quick to prepare and brings together fresh summer flavours. Serve with crusty bread and some chilled rosé or cocktail of your choice. This is an easy and …

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Razor Clams Provencale Appetizer
Cook'n with ClassFish & SeafoodProvencal RecipesStarter CourseTaste

Razor Clams à la Provencale an Easy Appetizer

Razor clams have long been a popular and easily foraged delicacy found on sheltered ocean shores, most often during low tide. You can usually see them with the naked eye, but if you toss some salt on the water above their burrows, you can watch the little white clams wiggle …

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Rouget Ratatouille Provencal Cooking
AppetizerFrançois de MélogueProvencal RecipesStarter CourseTaste

Rouget and Ratatouille the Provencal Cooking Rhythm

A couple of years ago, we spent a transformative week in the historic hill town of Cagnes sur Mer, widely considered the ‘Montmartre’ of the South and long favoured by impressionistic painters for its alluring beauty. Within five (5) days we went from our hurried, busy lives to a more …

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Eggplant Poupetton with Tomato Vinagrette
Cook'n with ClassProvencal RecipesStarter CourseTaste

Eggplant Starter with Tomato Vinaigrette Vegetarian-Friendly

If you’re looking for a vegan or vegetarian dish to wow your plant-based friends, this take on a traditional terrine is an excellent place to start. Eggplant combined with some bright and flavourful spices make for a firm, tasty starter dish that is fantastic served on its own or with …

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A Classic French Cheese Soufflé Recipe
Provencal RecipesStarter CourseTasha PowellTaste

A Classic French Cheese Soufflé Recipe

A French cheese soufflé was part of a menu that I created for a virtual cooking class. The class Fusion Vegetarian Menu Inspired by My Travels in France and Morocco! included a delicious line-up of dishes. The menu included four vegetarian courses: a classic Cheese Soufflé, Grilled Moroccan Vegetable Kabobs, …

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Coquilles Saint-Jacques Recipe
David Scott AllenProvencal RecipesStarter CourseTaste

Coquilles Saint-Jacques a French Seafood Classic

The following recipe for Coquilles Saint-Jacques is a French seafood classic found on restaurant menus throughout France. For maximum culinary impact, serve this dish as I did, the old fashioned way, in the scallop shells.

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Eggplant Cakes Pesto Sauce Papeton Aubergines
AppetizerGuest PostProvencal RecipesStarter CourseTaste

Eggplant Cakes with a Pesto Sauce to Start the Evening

They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad. Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.

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Spring Recipe Asparagus Asparagus with Orange Maltaise Sauce
Cook'n with ClassProvencal RecipesStarter CourseTaste

Spring Recipe Asparagus with Orange Maltaise Sauce

This recipe for Asparagus with Orange Maltaise Sauce is a perfect starter course for a springtime dinner, or serve it for lunch. Easy and seasonal this asparagus dish shouts “Spring is in the air.” The photo shows white asparagus only, but we recommend the two varieties for visual effect and delicious texture.

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L'Oeuf Parfait Mushrooms Parmesan
Cook'n with ClassProvencal RecipesStarter CourseTaste

Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream

Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent! 

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