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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Pink Praline Brioche à la praline
Cakes & CookiesDessertMirabeau WinesProvencal RecipesTaste: Food & Drink

Pretty in Pink Praline Brioche à la Praline Recipe

Brioche à la Praline is a sweet treat from the gourmet city of Lyon. The recipe from the Mirabeau Wine kitchen is festive, perfect for guests or for that special someone. Don’t forget the rosé!

Pink Pralines are pink sugar-coated almonds, and a specialty from the city of Lyon, also known as the French capital of gastronomy.

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Petit Pâté Tarts Pastry Recipe
AppetizerGuest PostProvencal RecipesTaste: Food & Drink

Pork and Chicken Liver Pâte Tarts a Starter Course

Nimes-based chef Anne Challier adapts her recipe for pâte with pork and chicken liver pâte (pâté fois de volaille) to create a savoury pastry tart. Here, is the recipe for the meat filling. Use a muffin pan as your shape, make the pastry dough recipe

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Le Pistou Cookery School Uzès Blue Cheese Tarte Soleil
AppetizerProvencal RecipesTaste: Food & Drink

Walnut, Blue Cheese Tarte Soleil an Appetizer Recipe

A  traditional soft bread found in Provence – fougasse – is the inspiration for the walnut and blue cheese tarte soleil (a puff-pastry tart) recipe. The tart is best served hot or at room temperature. Petra Carter, the founder of le Pistou Cookery School in Uzès, made this version with cheese and walnuts. However, you can adjust the fillings to suit your taste, or what you have on hand.

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Lemon Tart Tarte au Citron @SipTasteShare
DessertPies & TartsProvencal RecipesTaste: Food & DrinkViktorija Todorovska

Lemon Tart for any Season (and Reason)

Lemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Living a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.

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Cookies Christmas Croquants with Vin Cuit
Christmas & HolidayDavid Scott AllenDessertProvencal RecipesTaste: Food & Drink

Croquants – Croquets a Provencal Christmas Dessert Recipe

This crunchy little cookie biscuit is the French version of the Italian Biscotti or Biscotto. Delightfully good served with your favourite tea or coffee or let’s be honest completely on their own.

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Chicken Pot Pie
Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste: Food & Drink

A Recipe Variation for Deconstructed Chicken Pot Pie

Think simple. Think quick. All the taste and comfort of a traditional chicken pot pie style casserole with much less time and effort.

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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.

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Fillet Sole Wild Mushrooms @Masdaugustine
Fish & SeafoodGary and Jane LangtonMain CourseProvencal RecipesTaste: Food & Drink

Fish and Fungi Recipe: Fillet of Sole with Wild Mushrooms

A quick and easy way to serve any white fish with the wonderful earthy offerings of the seasons wild mushroom bounty. Heightened only by the flavour and colour of saffron and tender courgettes. – Fillet de Sole with Wild Mushrooms

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Fig Tart Orange Flower Custard
David Scott AllenDessertPies & TartsProvencal RecipesTaste: Food & Drink

When Life Gives You Figs – Make a Fig Tart with Orange Flower Custard

What is your go-to dinner party hostess gift? A bottle of wine of course is an easy option. Flowers are nice, but then the hostess needs to scramble to find a vase and arrange the bouquet, which might not be practical. This is what David shared in his post about …

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