Recipe Arugula Pesto de Roquette
CondimentProvencal RecipesTaste: Food & Drink

Pesto de Roquette a Recipe for Arugula Pesto

Many traditional recipes for pesto include basil leaves, this variation from Danielle Jouval at Domaine Saint Jacques calls for fresh roquette. Arugula (roquette) pesto is bright and slightly peppery, it is an excellent condiment for a sandwich, barbequed meat or drizzled on the top of a tomato salad.

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Strawberry Tiramisu Dessert
DessertFlans, Puddings & OtherTaste: Food & DrinkViktorija Todorovska

Strawberry Tiramisu a Sweet, Delicious Dessert

Strawberry season comes early in Nice. By mid-April, the first fragrant strawberries from the local hills grace the market in my neighbourhood. And as if fresh berries aren’t enough of a treat, this delightfully fluffy strawberry tiramisu never fails to impress. Vive la fraise!

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Red Currant Apricot Cake @LiveLoveProvence
Agathe ForestCakes & CookiesDessertTaste: Food & Drink

Apricot Cake a Delicious Reason to Celebrate Summer Fruit – Gâteau d’Abricots

Très vite fait, très vite mangé, ce gâteau est parfait pour tenir le rythme rapide de Juin. This apricot cake is quick to make and disappear even faster. This recipe is perfect for busy summer months when the stone fruit are ripest.

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Provencal Artichokes Goat Cheese Tapenade Recipe
François de MélogueProvencal RecipesSide DishTaste: Food & Drink

Provencal Artichokes Stuffed with Goat Cheese and Tapenade

Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into “Provence in a bite” to be enjoyed with some chilled rosé.

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Artichokes à la Barigoule Provencal Recipe
Provencal RecipesSide DishTaste: Food & DrinkViktorija Todorovska

Artichokes à la Barigoule a Classic Provencal Recipe

When perky artichokes announce the arrival of warmer weather, it is time to revisit Artichokes à la Barigoule a Provençal delight, rich, flavorful and complex. Fresh artichokes are usually available in local markets from spring through late summer. The garlic, carrots and fresh herbs give the dish its flavour. You can make this dish vegetarian by omitting the bacon.

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Candied Clementines Clementines Confit Moroccan Spices
DessertProvencal RecipesTasha PowellTaste: Food & Drink

Candied Clementines Confit with Moroccan spices

You might think that this recipe Candied Clementines (Clementines Confit) with Moroccan spices has nothing to do with duck but, in fact, it uses a similar methodology of preservation only in this case with sugar and corn syrup.

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Sirop Léger de Coquelicot Poppy Flower Syrup
Provencal RecipesTaste: Food & Drink

Refreshing Drink Sirop Léger de Coquelicot – Poppy Flower Syrup

The poppy flower petals (coquelicot pétales) colour the sugar water and give the liquid a slight floral flavour. The syrup is easy to make and a refreshing addition to plain or sparkling water.

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Whole Lemon Thyme Grilled Trout
Fish & SeafoodMain CourseTasha PowellTaste: Food & Drink

Easy Fish Recipe Lemon Thyme Grilled Trout – Truites Grillées

The most difficult part of this Lemon Thyme Grilled Trout might be finding fresh trout. If you have a reliable fish vendor, they likely have fresh trout in the spring and summer months. Ask your fishmonger to clean and remove the scales, so you do not need to worry about that messy task when you get home.

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Apricot Pistachio Tarte Tartin Mirabeau Wine
DessertMirabeau WinesPies & TartsProvencal RecipesTaste: Food & Drink

A Twist on a Classic Recipe Apricot Pistachio Tarte Tartin

Recently, the team at Mirabeau Wine was joined by a Hamilton-based Canadian chef Jake Laderoute, for some fun culinary experiences in Cotignac. A tarte tatin is a classic French dessert, that one might shy away from making because it looks complicated. It’s not. Here, is what Jake and Jeany had to …

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Roasted Tomatoes Provençale Stuffed Zucchini Herbs Summer Menu Tasha Powell
AppetizerProvencal RecipesTasha PowellTaste: Food & Drink

Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs

My recipe for Tomatoes Provençales is inspired by the typical cuisine, but it is a lighter version with a zucchini-herb stuffing (farce) intended as a pre-dinner bite. The tomatoes filled and baked and then served as an appetizer with cocktails.

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