Chef’s Dinner Menu Provencal Winter Recipes to Impress Your Guests

For several years, Chef Burnell called the Var department home. While in the area, she made it her mission to scout out the most delicious and nutritious ingredients grown in the Var gardens of Provence. Perfect for winter entertaining, Chef Burnell’s dinner menu highlights ingredients from the region (almonds, oysters, citrus, fennel, olive oil, and lamb).

Read About Olive Oil from the Var

Discover Chef Burnell’s website and a wonderful feast of the senses through food, wine and painting workshops. She’s been certified in Knowledge & Promotion of the Wines of Provence, was a delegate from the Var at Slow Food Terra Madre and has been a private chef for a great many wonderful clients, whether for business events or family meals in famous Châteaux and royal palaces, for dignitaries, celebrities and dedicated foodies alike. She also continues cooking up some oil painting commissions for private clients in France and the USA.

Enjoy her delicious menu.

2024 Menu Provencal Winter Recipes

Winter is a wonderful time in Provence. The region has emptied of crowds, and the pace is more social, allowing one to prepare special meals to share with loved ones. Below, I propose some of my favourite local, seasonal ingredients assembled my way.

With Drinks

An aromatic, sweet, salty, nutty crunch that is good for you! I make loads to keep in a jar or give away.

Spiced and Roasted Almonds of Valensole

This quick-to-make snack is perfect for a cocktail hour or just to have in the pantry (if you don't eat them all before you can store them). Tasty roasted almonds with a hint of spice make them an incredible snack for any occasion.

Check out this recipe

Starter Course

This recipe for Swaddled Oysters is festive, colourful and inspired by ancient Roman cuisine. I created this cooked oyster recipe for producer par excellence Florent Tarbouriech from the Etang de Thau.

Swaddled Oysters

Inspired by ancient Roman recipes, this baked oyster recipe is a tasty, sweet option that works great as a starter for any meal. These festive little delectable packages celebrate the season of giving. Serve warm.

Check out this recipe

The Main Event

Colder weather in Provence is an excuse for making hearty dishes and serving wines complimenting earthy flavours. Braised Sisteron Lamb with Orange and Fennel has wonderful, warming flavours.

Braised Lamb of Sisteron with Orange and Fennel

The combination of fennel and orange gives this lamb an irresistible, warm, zesty flavour. Using lamb from Sisteron, which is some of the best in Provence, adds extra flavour because of how the animals are raised and what they eat while grazing.

Check out this recipe

A Sweet Finish

A combination of tangy citrus and irresistible chocolate, these Kumquat Bitter Orange Tartlets will surely be a successful finish to your evening.

Kumquat Bitter Orange Tartlets in a Chocolate Crust

A combination of sweet, sour and chocolate that is irresistible in a dessert. I prefer making tartlets to one larger tart. Regardless, this dessert is a great way to finish a meal. As a bonus, you can keep the bitter orange curd in a jar in the fridge for up to a month.

Check out this recipe

 

Contact us for a PDF copy of the menu

Explore our Tastes of Provence section for seasonal recipes and create your menu. Bon appétit!

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More Winter Menus

In some places, winter is a long season. While the calendar indicates a three-month timeframe, it can feel like winter a lot longer than 90 days. In Provence, the winter months are generally pretty dry, but definitely, the mornings are crisp enough to see your breath. Down jackets, gloves and toques are common attire in the early and latter part of the day. However, you might find a sheltered spot when the sun shines and bask in the warm rays. Here are some other menu ideas for the longish winter period.

Entertaining? A French Winter Menu from Dancing Tomatoes

French Flavours a Winter Menu with Acquiesce Wines

My Warm Winter Menu from Provence

Winter Dinner Menu from La Cuisine Provençale

Winter Dinner Party Menu from Provence

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).