Ratatouille Recipe Cassis Bistro
Guest PostProvencal RecipesSide Dish

Mama Régine’s Ratatouille Recipe from Cassis Bistro

Often, comfort food is what we crave the most or maybe your Provencal mama’s cooking. The following recipe for Mama Régine’s Ratatouille comes from Cassis Bistro’s owner/operator Gilles Brassart. Cassis Bistro in Calgary, Alberta, delivers “South of France Flavour with Local Flair.” Originally from the Aix-en-Provence area, Gilles Brassart arrived …

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Summer Salad Watermelon Feta
Mirabeau WinesProvencal RecipesSaladTaste: Food & Drink

Summer Salad Watermelon, Melon and Feta Cheese

Here in Provence, we are making the most of summer fruits and veggies!  We hope you also enjoy one of our favourite salads of the moment: watermelon, melon and feta cheese a recipe by Sophie Bellard. The combination of sweet melons and salty cheese is hard to resist. Watermelon in is …

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Citrus Salad Orange Fennel Olive Mirabeau_Wine
Mirabeau WinesProvencal RecipesSaladTaste: Food & Drink

Citrus Salad with Orange, Fennel, Olive and Capers

In a climate where fennel grows wild and, olive oil production is big business this tangy salad is a tribute to the landscape. This citrus salad incorporates many ingredients native to the South of France and the Mediterranean Basin. Gemma Wade prepared this salad as a side dish for the Easter lunch menu

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Lavender Ice Cream Recipe
DessertMirabeau WinesProvencal RecipesTaste: Food & Drink

Apricot and Lavender Ice Cream Recipe a Summer Treat

Don’t shy away from making ice cream. This recipe takes advantage of ripe stonefruit (apricot, peach), and needs little sugar. The lavender flavouring gives it that hint of Provence.

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Rosé Spritz Cocktail Mirabeau Wine Pure Provence Rosé
DrinksMirabeau WinesProvencal Recipes

Pure Provencal Rosé Spritz Cocktail

The Spritz Veneziano first arrived in Venice and Northern Italy, in the 1800s. The has cocktail evolved, and so we decided it was time to make our own Provencal Rosé Spritz Cocktail. Discover this drink is perfect for a warm-weather cocktail hour, along with some tasty nibbles.

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Provencal Lamb Stew Daube Recipe White Wine
Carolyne Kauser-AbbottLambMain CourseProvencal RecipesTaste: Food & Drink

Provencal Lamb Stew Daube with White Wine

A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..

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Nocino Liqueur de Noix Green Walnuts
David Scott AllenDrinksProvencal RecipesTaste: Food & Drink

Turning Green Walnuts into Nocino, Liqueur de Noix

In France and Italy, June is the month for making a fortified wine with green walnuts – Liqueur de Noix (French) or Nocino (Italian). Intended as a digestive, this drink is strong at roughly 30% alcohol. The sweeter, and less alcoholic, version is called vin de noix. The vin de noix is served either as an aperitif (like a sherry) or as an after-dinner drink.

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Zucchini Flowers Stuffed Artichokes and Goat Cheese
Provencal RecipesSide DishTaste: Food & DrinkViktorija Todorovska

Zucchini Flowers Stuffed with Artichokes and Goat Cheese

Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don’t shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes.

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Slow-Cooked Spring lamb and Peas
LambMain CourseProvencal RecipesTaste: Food & DrinkViktorija Todorovska

Slow-Cooked Spring Lamb and Fresh Peas

Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.

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Le Grand Aioli Provence Recipe
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Le Grand Aioli is a Provencal Classic Recipe

Aioli (aïoli) is a popular sauce in the South of France. Made with olive oil, potato and egg yolk, the recipe for this garlic mayonnaise follows. Le Grand Aioli describes the main course where the aioli sauce compliments a selection of seasonal vegetables and fish.

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