Easy Recipe Provençal Burgers
Ashley Tinker · Provencal Recipes · TasteThe French Burger
This is by no means a typical French burger.
In French, burger meat is called “steak haché.” When you buy minced meat at your local butcher you’ll be suitably impressed when a large quality steak is indeed taken and minced! As the quality of the meat is so good, …Continue reading here for Ashley’s recipe for mouthwatering burgers with the flavours of Provence.
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Review of Patricia Wells’ The Provence CookbookNext Post
Chocolate and FranceRelated Provence Articles
Garlic is in the Air It Must be Aioli Time
October 7, 2016
When the weather gets hot, our mortar and pestle become a fixture on the kitchen table. The familiar rhythmic sound of pestle-striking-mortar fills the air and the pungent aroma of garlic wafts through the house. Aïoli. It’s aïoli time. The word, aïoli, comes from the French word for garlic–ail–and the Occitan word for oil—òli Susan’s …
Rosé and Crispy Salmon for Valentine’s Day Wine Pairing
February 11, 2019
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!…
Pumpkin, Apple and Raisin Curry – a Warming Recipe
October 31, 2016
It’s suddenly very chilly and autumnal, so warming dishes are very welcome. This recipe is especially so because it makes use of some of the colourful pumpkins that are brightening market stalls in Aix. For this, I used a shiny red potiron, but any sort of squash would work. Serve in deep bowls a vegetarian …
Seared Duck Breast with Clementine-Pomegranate Beurre Blanc
February 20, 2018
Seared duck breast is quick and easy to cook. The meat is seared on high-temperature for about 5 minutes a side, then allowed to rest. However, the trick with duck is to create just the right sauce - fruity, savoury, wine or port. The inspiration for this recipe comes from Christmas flavours (citrus and pomegranate) and colours, and I served it for good friends during the holidays.…
No Comment