Among Nice’s many attractions are its Mediterranean location and the fresh seafood. Octopus (la pouple) is one ingredient that often features in Niçoise dishes. La pouple à la Niçoise was a favourite of the local fisherman mentioned by Tobias Smollett in 1762. However, the recipe has likely evolved since that …

As you have probably gathered, I love French food and enjoy the simple formula associated with most recipes – fresh, seasonal and delicious. This recipe for Roasted Peppers stuffed with Goat Cheese is no exception. It is a simple dish with all the classic flavours of Provence hidden in the …

Certain foods are harbingers of the season. Asparagus, fresh peas, and morel mushrooms are culinary ingredients often associated with springtime. Sure, you can find all three during other periods of the year. But honestly, is there anything better than fresh asparagus in the spring? This recipe for seared and roasted …

Today’s recipe is inspired by a meal I had years ago in Italy’s wine country – Montalcino. However, it could just as easily appear on a menu in Provence, where grapes are grown locally, and meatballs (boulettes de viande) are popular. The Italian dish, Polpettine con le Uve, not only …

We catch up with Ben James, owner of Café Brun in Antibes and hear why he loves this classic seafood rigatoni dish served at the restaurant. Owners Ben and Bea, former Hospitality Managers at rosé brand Maison Mirabeau, met and fell in love while spending a fun…and rosé-filled summer in …

This recipe for Roast Chicken in a Mustard Sauce is quite honestly the definition of simple French cooking, there are only three (3) ingredients, and it takes under a minute to prepare the marinade. The idea for the recipe comes from the late Lydia Marshall’s book A Passion for My …

Scallops are inherently sweet, so adding the sweet flavours of butter, tarragon, and carrots to the scallops adds more sweetness to the dish. It is delicate and delicious, but my taste buds crave a little contrast. So to create the perfect Cocoa & Lavender culinary marriage of sweet and tart, …

As is the case with many of you, we take travel seriously. Last fall, we travelled to Southern Spain—Andalucia for the first time, and thus my culinary inspiration for these delicious Coquilles Saint-Jacques with a Spanish flair – Vieiras de Santiago. Once we know where we are going, the prep …

There is little debate that most things sound better in French than in English, and this dish, les Alouettes sans tête (English: “larks without heads”), is one clear example. In this old Niçoise recipe, thin slices of beef are stuffed with a mixture and slow-cooked in a tomato-based sauce. Like …

We recently invited friends Lee and Barbara to dinner to celebrate Barbara’s birthday. For a friend new to our circle, it was a delight to make a special dinner as a birthday gift. And, as I have often said, the gift of food is definitely one that comes from the …