Flavours of Provence Holiday Menu for Bird Lovers

With its natural abundance of local produce, Provence offers lots of flexibility for entertaining all year. The region is graced with plenty of sunny days and just enough moisture to allow for delicious foraging experiences.

This holiday-inspired menu (recipe links are below) pulls together regional olives in a savoury cake (recipe by Avignon Gourmet Tours) to nibble on with drinks. Tasha Powell’s fusion of duck satays with a fig compote follows as the entrée. The main event is a French classic of coq au vin with mushrooms and a hint of bacon flavour a recipe perfected by David for his blog Cocoa & Lavender. The salad combines endive, apples and walnuts, and the final touch is a tangy sweet lemon “tea cake” – Madeleines.

With Drinks

Savoury Olive Cake Appetizer

Starter Course

Duck Skewers with Fig and Shallot Compote

Main Course

French Bistro Coq au Vin

Salad

Endive, Apple and Walnut Salad

Dessert

Lemon Madeleines

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!