Sautéed Prawns Spring Menu
Fish & SeafoodMain CourseTasha PowellTaste: Food & Drink

Sautéed Prawns a Spicy Main Dish

This dish of Sautéed Prawns is really quick to prepare, and delicious. Have your mise-en-place ready and in under five minutes, the shrimp are ready to eat.

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Mediterranean Sea Bass
Fish & SeafoodMain CourseMartine Bertin-PetersonProvencal RecipesTaste: Food & Drink

Mediterranean Sea Bass with Olives and Tomatoes

The key to most (if not all) seafood recipes is not to overcook the fish. This Mediterranean Sea Bass is no exception, start to finish in about 15 minutes. The ingredients olives, tomatoes and garlic are typical flavours from the South of France, and many cuisines in the region.

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Classic Cassoulet Recipe
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Classic Cassoulet Recipe Made Easy

Cassoulet is a traditional recipe from the Languedoc-Roussillon (now the administrative region of Occitanie, France). Some cooks shy away from making this cannellini bean and meat (pork, duck) casserole because it takes a bit of time if you decide to make the duck confit yourself.

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Black Truffle Risotto Recipe
Main CoursePetra CarterProvencal RecipesTaste: Food & Drink

Black Truffle Risotto a Recipe for Good Friends

This Black Truffle Risotto is decidedly a bit decadent, but don’t worry your dinner guests won’t complain. It can be served as a starter course, a side dish with a slow roasted or grilled meat or as a main course with a green salad.

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Seared Salmon with Red Wine Shallot Sauce Wasabi Potatoes
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Seared Salmon with Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.

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Steak au Poivre et echalotes
BeefDavid Scott AllenMain CourseProvencal RecipesTaste: Food & Drink

Made in Marseille Steak au Poivre and Caramelized Shallots 

According to Marseille-based chef Giselle Philippi, why choose between pepper steak and steak with shallots when you can have both? The chef’s recipe is featured in “Made in Marseille” by Daniel Young a cookbook

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Easy Filet Mignon Bordelaise
BeefDavid Scott AllenMain CourseProvencal RecipesTaste: Food & Drink

Easy Filet Mignon with Bordelaise Sauce for Two

Sometimes you just want a quiet meal at home, a good movie and an easy dinner. Filet Mignon with Bordelaise Sauce fits the bill for a no-fuss dinner. Serve with your favourite red wine, and enjoy a peaceful evening.

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Crispy Salmon Valentine's Day mint pea salad GlendonWW @MirabeauWine
Fish & SeafoodMain CourseMirabeau WinesProvencal RecipesTaste: Food & Drink

Rosé and Crispy Salmon for Valentine’s Day Wine Pairing

Serve salmon fillets with pea and mint salad and roasted baby potatoes, and optional lemon slices, alongside Mirabeau Rosé for a romantic dinner for two. #BonAppetite! Wishing you all a special Valentine’s Day filled with rosé coloured glasses!

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Lamb Stew Navarin d’Agneau
Cook'n with ClassLambMain CourseProvencal RecipesTaste: Food & Drink

Lamb Stew with Root Vegetables (Navarin d’Agneau)

Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.

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Swordfish Mediterranean-Style
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Swordfish with Mediterranean-Style Stuffing

This recipe for Involtini di Pesce Spada is Italian at its base; however, all of the ingredients found in Provence. It is not uncommon that the local fish vendor displays fresh espadon on their stand.

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