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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Valentines Day menu Mirabeau Beet Salmon Starter 2018
Maison Mirabeau WinesProvencal RecipesStarter CourseTaste

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

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

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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