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.

READ MORE →
Asparagus Risotto Recipe
Provencal RecipesSide DishTaste: Food & DrinkViktorija Todorovska

Asparagus Risotto a Recipe to Share with Friends

Risotto is easy to make, and a great dinner party dish. Prepare your mise-en-place in advance (wash the asparagus, and have your ingredients ready). Let the conversation flow while you stir the rice.

READ MORE →
Mediterranean Sea Bass
Fish & SeafoodMain CourseMartine Bertin-PetersonProvencal RecipesTaste: Food & Drink

Mediterranean Sea Bass with Olives and Tomatoes

The key to most (if not all) seafood recipes is not to overcook the fish. This Mediterranean Sea Bass is no exception, start to finish in about 15 minutes. The ingredients olives, tomatoes and garlic are typical flavours from the South of France, and many cuisines in the region.

READ MORE →
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.

READ MORE →
Provencal Fish Soup Recipe
Ashley TinkerFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Make Provencal Fish Soup From Scratch It’s Worth it

Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse

READ MORE →
Oven-Roasted Rabbit with Garlic and Herbes de Provence
Main CourseProvencal RecipesRabbitTaste: Food & DrinkViktorija Todorovska

Simple Oven-Roasted Rabbit with Garlic and Herbes de Provence

Rabbit is often served in France as an alternative protein to chicken, pork or other meat. This oven-roasted rabbit is flavoured with garlic and herbs that are traditionally found in Provence. The recipe requires very little prep time and just like a roast chicken it will fill your home with savoury aromas.

READ MORE →
Canistrelli Corsican Cookies
Cakes & CookiesCarolyne Kauser-AbbottDessertProvencal RecipesTaste: Food & Drink

Sweet Canistrelli a Corsican Breakfast Tradition Coffee and Cookies

Sweet canistrelli cookies are a Corsican specialty, which are available in many different flavours. Although the recipe comes from Corsica the cookies are easy to find in Provence, from grocery stores, to markets to specialty shops.

READ MORE →
Lapin à Moutarde Traditional Mustard Rabbit Recipe @AtableenProvence
Main CoursePaula KaneProvencal RecipesRabbitTaste: Food & Drink

Lapin à la Moutarde a Classic French Recipe

Lapin à la Moutarde is quintessential French dish is quite simple and packed with flavour. I love the addition of crispy herbs for texture, and you can happily substitute pork (photograph above) if you are opposed to or cannot find rabbit.  

READ MORE →
Wild Mushroom Risotto @Masdaugustine
Gary and Jane LangtonMain CourseProvencal RecipesTaste: Food & DrinkVegetarian

A Wild Mushroom Risotto Recipe after the Market

Celebrate mushroom season with a creamy al dente risotto highlighting those wild mushrooms. Enhanced with pancetta, shallots and crisp white wine, and garnished with sharp, salty Parmesan and fresh herbs.

READ MORE →
Chicken Leek and Ham Pie @Masdaugustine
Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste: Food & Drink

A Savoury Chicken, Leek and Ham Pie

Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry. Serve the pie with green beans, broccoli or peas and a large glass of white wine.

READ MORE →