Veal Cordon Bleu Recipe
BeefDavid Scott AllenMain CourseProvencal RecipesTaste: Food & Drink

Veal Cordon Bleu Recipe and a History Lesson

Veal Cordon Bleu sounds French right? Of course, cordon bleu is French but we only recently discovered the origin of the term. According to Larousse Gastronomique, the cordon bleu was originally a wide blue ribbon worn by members of the highest order of knighthood,

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Summer Salad Watermelon Feta
Mirabeau WinesProvencal RecipesSaladTaste: Food & Drink

Summer Salad Watermelon, Melon and Feta Cheese

Here in Provence, we are making the most of summer fruits and veggies!  We hope you also enjoy one of our favourite salads of the moment: watermelon, melon and feta cheese a recipe by Sophie Bellard. The combination of sweet melons and salty cheese is hard to resist. Watermelon in is …

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Citrus Salad Orange Fennel Olive Mirabeau_Wine
Mirabeau WinesProvencal RecipesSaladTaste: Food & Drink

Citrus Salad with Orange, Fennel, Olive and Capers

In a climate where fennel grows wild and, olive oil production is big business this tangy salad is a tribute to the landscape. This citrus salad incorporates many ingredients native to the South of France and the Mediterranean Basin. Gemma Wade prepared this salad as a side dish for the Easter lunch menu

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Nocino Liqueur de Noix Green Walnuts
David Scott AllenDrinksProvencal RecipesTaste: Food & Drink

Turning Green Walnuts into Nocino, Liqueur de Noix

In France and Italy, June is the month for making a fortified wine with green walnuts – Liqueur de Noix (French) or Nocino (Italian). Intended as a digestive, this drink is strong at roughly 30% alcohol. The sweeter, and less alcoholic, version is called vin de noix. The vin de noix is served either as an aperitif (like a sherry) or as an after-dinner drink.

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Zucchini Flowers Stuffed Artichokes and Goat Cheese
Provencal RecipesSide DishTaste: Food & DrinkViktorija Todorovska

Zucchini Flowers Stuffed with Artichokes and Goat Cheese

Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don’t shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes.

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Crispy Salmon Valentine's Day mint pea salad GlendonWW @MirabeauWine
Fish & SeafoodMain CourseMirabeau WinesProvencal RecipesTaste: Food & Drink

Rosé and Crispy Salmon for Valentine’s Day Wine Pairing

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!

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3 Quick Appetizers
AppetizerCook'n with ClassProvencal RecipesTaste: Food & Drink

3 Quick Appetizers for Holiday Entertaining

Amuse bouche roughly translates into tempt your taste buds. These three appetizers are easy to make and can be prepared in advance of your guests’ arrival. Enjoy Smoked Salmon Rolls with Horseradish and Granny Smith Apple, Crab and Avocado Spoons and Chicken Satays with your favourite cocktail.

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Citrus Almond Cake
Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste: Food & Drink

A Citrus Almond Cake Everyone will Love

Almonds, olives, tomatoes, and citrus fruit are some of the culinary signatures of the Mediterranean climate. In Provence, the citrus groves are found on the Côte d’Azur near Menton. There is no question that a visit Menton one year during the Fête du Citron is on my travel bucket list. However, …

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Rose Vegetable Tart
Cook'n with ClassLunchtime MealsProvencal RecipesTaste: Food & Drink

A Vegetable Tart Almost to Beautiful to Eat

This “rose” vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the “rose” pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store.

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Provencal Baked Potatoes
Martine Bertin-PetersonProvencal RecipesSide DishTaste: Food & Drink

Easy Side Dish Provencal Baked Potatoes

This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.

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