Filets de Lotte Recipe Garden Provence @ElizabethBard
Fish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Filets de Lotte aux Tomates et aux Petits Pois by Elizabeth Bard

seafood recipe comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The Monkfish (lotte in French) is prepared with fresh tomatoes and peas for a simple and elegant main course.

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Petits Farcis beef stuffed tomato Provence @ElizabethBard
BeefMain CourseProvencal RecipesTaste: Food & Drink

Elizabeth Bard’s Petits Farcis Stuffed Tomatoes and Zucchini

Elizabeth Bard’s Stuffed Tomatoes and Zucchini This recipe comes from Elizabeth Bard latest book Picnic in Provence: A memoir with Recipes. This delicious summer recipe is published with her permission. The stuffed vegetables can be served as a lunch or light dinner.

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Salt Cod Recipe
Fish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Salt Cod Recipe from Provence

With modern day refrigeration it may not longer be necessary to salt cod as a preservation technique, but in many countries the local diet has revolved around salted fish for at least 500 years. It is said in Portugal that there are at least as many recipes for bacalhau as …

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Eggplant Lamb Tian @ProvenceCook
LambMain CourseProvencal RecipesTaste: Food & Drink

Eggplant and Lamb Tian

The Provence Gourmet shares this one-pan, savoury main dish made with local Provencal lamb, eggplant and herbs. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes. Image Credits: All photos were provided by and published with …

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Vegetable Tian #TasteProvence @ProvenceCook
Fish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Mediterranean Fish with a Vegetable Tian

This easy to make, savoury dish combines some of the best local ingredients from Provence into a single dish. Gilles at Provence Gourmet brings Perfectly Provence readers his recipe for Mediterranean fish accompanied with a classic Provencal vegetable tian.  

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Provence Cooking Classes #Provence #Gourmet @ProvenceCook
LambMain CourseProvencal RecipesTaste: Food & Drink

Roasted Rack of Lamb and Potatoes with Stewed Sweet Onion and Fennel

Sheep and goats have wondered the hilly fields of Provence for centuries – providing milk for all the wonderful regional cheeses. Larger animals such as dairy cows and beef cattle are not well-suited to the harsh Mediterranean climate and limited grazing land. The seasonal movement of the sheep and goat …

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Fish Market #Marseille @PerfProvence
Provencal RecipesSoupTaste: Food & Drink

Provence Gourmet: How to make Bourride

Bourride is a simple Provencal fish stew. It is made with white fish, and the broth is thickened with aïoli, a homemade garlicky mayonnaise. It is a cousin of Bouillabaisse as many ingredients are similar. The preparation for bourride is relatively quick, depending on the thickness of your fish. It is …

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Grand Aïoli Provencal Classic Aioli Provence Recipes @GingerandNutmeg
Fish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Le Grand Aïoli from Provence

Aioli is a garlic mayonnaise it is a Provencal classic typically served on Fridays, although you can often find it on menus any day of the week.

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Pot au Feu #Provencal #Recipes
BeefMain CourseProvencal RecipesTaste: Food & Drink

Recipe for a Classic Pot au Feu

 The pot-au-feu is a very traditional Provençal dishes. Pot-au-Feu is literally translated to “pot on the fire”, which is essentially a French stew. Typically, it is made with beef although can easily be made with pork as well. Many countries have a variation on pot-au-feu, as it is typically a …

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