Le Pistou Cookery School Uzès Baked Ratatouille Tian
Provencal RecipesSide DishTaste: Food & Drink

Baked Ratatouille Tian Recipe Le Pistou Uzès

This recipe for a baked ratatouille tian combines layers of summer (estival) vegetables in an earthenware dish. You can vary the ingredients depending on what is available. This version of a traditional, Provencal side-dish comes from the kitchen at le Pistou Cookery School in Uzès.

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Lentil Sausage Sweet Paprika Soup Cook'n with Class
Cook'n with ClassProvencal RecipesSoupTaste: Food & Drink

Hearty Lentil Soup with Sausage and Sweet Paprika

This recipe for lentil soup with sausage, lots of vegetables and a hint of sweet paprika is a filling meal for lunch or dinner. Bundle up and enjoy the change of seasons.

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Chef Jan Hendrik's Langoustine Cannelloni Recipe
Fish & SeafoodMain CourseTaste: Food & Drink

Michelin Star Chef Jan Hendrik’s Langoustine Cannelloni Recipe

This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.

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Wild mushrooms Tastes of Provence @PerfProvence
Cook'n with ClassProvencal RecipesSoupTaste: Food & Drink

Homemade Cream of Mushroom Soup in Under an Hour

Never trust anyone who doesn’t like soup. Whether your preference is hot, cold, spicy, creamy, chunky or smooth there are thousands of possible variations on this dish that requires a spoon. This Cream of Mushroom Soup will satisfy those who like their soup warm, fresh and delicious.

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Prawn Rosé Linguine Recipe Mirabeau Wine
Fish & SeafoodMain CourseMirabeau WinesProvencal Recipes

A Savoury Prawn​ ​and​ ​Rosé​ ​Linguine​ Recipe

The following recipe for Prawn​ ​and​ ​Rosé​ ​Linguine​ originally appeared on Mirabeau Wine. Using Rosé wine when cooking the prawns in this dish gives them a beautiful citrusy finish, and the chili adds a fiery kick.

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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.

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Wild Mushroom Chicken Cassoulet cannellini Recipe
Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste: Food & Drink

Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe

With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.

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Recipe Three Dips Perfect Summer Entertaining
AppetizerMirabeau WinesProvencal RecipesTaste: Food & Drink

Three Dips Perfect for Summertime Entertaining

There is nothing like summer for easy, unfussy entertaining. These three dips – olive tapenade, a goat cheese version and a caviar of aubergine – are Mirabeau Wine adaptations of Provencal classics. Provence is often called a cold country with a hot sun because as soon as the sun’s down you …

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Bouillabaisse Champignons mushroom bouillabaisse @Toquadom #TastesofProvence
Provencal RecipesSoupTaste: Food & Drink

A Twist on Bouillabaisse with Champignons de Saison

If ever there was a great recipe to exploit and highlight the season’s best offerings of mushrooms, there is none better than this one. A light and cool vegetable bouillabaisse teeming with the bountiful delights of fresh local mushrooms garnished with a creamy rouille.

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financier aux courgettes @GoutetVoyage
AppetizerMartine Bertin-PetersonProvencal RecipesTaste: Food & Drink

A perfect late summer appetizer – Financiers aux Courgettes (Zucchini Financiers)

Financiers aux Courgettes – little zucchini cakes – fit the pot luck bill perfectly. Typically in French cuisine, a financier is a small, airy cake, often with an almond flour base, that is eaten for dessert. I prefer savoury financiers which lend themselves to a myriad of combinations – sausage and cheese, spinach and cheese, olive, walnuts and cheese

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