Eggplant lasagna recipe
David Scott AllenMain CourseProvencal RecipesTaste: Food & DrinkVegetarian

A Delicious Recipe from a Friend for Eggplant Lasagna

Eggplants are a market staple in Provence. Although this recipe is more Italian in theme, you certainly can find lasagna on menus in Provence. Deep purple aubergines are a somewhat somber contrast to the bright red strawberries and tomatoes that you might find displayed on market stalls. This purple vegetable is a main stay in Provencal cuisine and certainly is a key ingredient in any ratatouille recipe.

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Braised Rabbit in Mustard Sauce @Masdaugustine
Gary and Jane LangtonMain CourseProvencal RecipesRabbitTaste: Food & Drink

Classic French Recipe Baked Rabbit with Mustard Cream

This is a classic French dish using rabbit and Dijon mustard but, if you really don’t want to cook rabbit, then substitute chicken thighs.

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Goat Cheese Stuffed Chicken @Masdaugustine
Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste: Food & Drink

Chicken stuffed with Goats Cheese, Serrano Ham and Tomato Recipe

Chicken breasts can be much more interesting if stuffed and rolled, especially as the cooking method I use helps them to stay moist and succulent. There are various options for the stuffing, but my favourite is goats’ cheese with Serrano ham and a few basil leaves.

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Roast Cod à la Provencal Recipe @MasdAugustine
Fish & SeafoodGary and Jane LangtonMain CourseProvencal RecipesTaste: Food & Drink

Roast Cod à la Provencal with Ratatouille and Tomato Coulis

Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!

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quail in sarcophagus #TastesofProvence @CocoaandLavender
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Impress Your Friends Quail in Puff Pastry

This recipe is inspired by the movie Babette’s Feast, the entrée she served of Cailles en Sarcophages or quail in puff pastry.

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Salmon Herbed Provencal Chèvre zucchini @CocoaandLavender
David Scott AllenFish & SeafoodMain CourseTaste: Food & Drink

Salmon with Herbed Provencal Chèvre Wrapped in Zucchini

One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.

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Poulet Foret aux Truffes @CocoaandLavender
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Recipe for Chicken and Truffles

Succulent chicken cooked in rich and deep flavoured Madeira, with mushrooms and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.

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duck-confit recipe @Goutetvoyage
Main CourseMartine Bertin-PetersonPoultryProvencal RecipesTaste: Food & Drink

A warming winter recipe – Duck Confit

I held a terrific Goût et Voyage cooking class/dinner party this past Saturday night. My clients have a beautiful home and were gracious hosts. Our meal started with tapenade noire on baguette slices and Champagne. The salad featured wine poached pears, endive, gorgonzola and walnuts with a pear vinaigrette. The main course starred …

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