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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Provencal Duck Stew
François de MélogueMain CoursePoultryProvencal RecipesTaste: Food & Drink

Make Ahead Provencal Duck Stew

Try this recipe for Provencal Duck Stew before the weather gets too warm. This dish is a great main course for long summer lunches or dinner parties because it is best prepared ahead of time and reheated. Make this recipe in advance and it will allow you to enjoy the …

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Carrot Flan Side Dish
Lunchtime MealsMartine Bertin-PetersonProvencal RecipesSide DishTaste: Food & Drink

Carrot Flan a Savoury Side Dish

Carrot Flan was inspired by a recipe in Cuisine et Vins of France. Easy to make and perfect for a light lunch with a green salad

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French Chocolate Mousse
DessertFlans, Puddings & OtherFrançois de MélogueProvencal RecipesTaste: Food & Drink

French Chocolate Mousse with Cocoa Nib Brittle

This recipe is definitely for chocolate lovers! An adaptation of Jean-Andre Charial’s chocolate mousse (mousseux au chocolate, craquant au grue de cacao, crème glacée au caramel) for home cooks. This is a slightly simplified version of Charial’s chocolate mousse that does not lose any of its deliciousness in the translation. Almost …

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Warm Salad Nicoise Recipe Provenca
Agathe ForestProvencal RecipesSaladTaste: Food & Drink

Warm Salad Nicoise a Recipe from Provence

In Nice, where this main course salad gets its name no chef would ever dream of serving a Warm Salad Nicoise. However, in my part of Provence, the dish is perfect when the weather isn’t. The ingredients (tuna, olives, eggs, peppers and anchovies) are the same as the traditional cold version of this salad

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Mimosa Deviled Eggs
AppetizerDorothy GarabedianProvencal RecipesTaste: Food & Drink

Mimosa Deviled Eggs an Appetizer for Spring in Provence

Oeufs Mimosa (Mimosa Eggs) years ago in Marseille when my cousin placed a large, resplendent platter of Oeufs Mimosa on the dining table. The traditional recipe is unbelievably simple:

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Eggplant Cakes Pesto Sauce Papeton Aubergines
AppetizerGuest PostProvencal RecipesStarter CourseTaste: Food & Drink

Eggplant Cakes with a Pesto Sauce to Start the Evening

They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad. Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.

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Marseille Fish Soup Poissons
François de MélogueProvencal RecipesSoupTaste: Food & Drink

Marseille Fish Soup – Soupe de Poisson

Marseille Fish Soup – Soupe de Poissons You will want to make a big batch and freeze what you don’t eat. Making fish soup at home can be a very messy, labor-intensive process.

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Make Waffle Sandwich
Lunchtime MealsMirabeau WinesTaste: Food & Drink

Forget the Bread Make a Waffle Sandwich

The pink colour for the waffles is healthy it comes from beets, which also adds a lovely, subtle flavour. Choose sandwich fillings to suit your tastes – vegetarian, meat lovers, grilled veggies, basil pesto, ricotta or goat cheese and few greens.

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