Grilled Calamari Radicchio Salad
François de MélogueProvencal RecipesSaladTaste: Food & Drink

Grilled Calamari and Radicchio Starter Salad

This starter salad of grilled calamari and radicchio is easy to prepare once your guests have arrived. The marinade of olive oil, garlic and herbes de Provence is light and does not overpower the ingredients. Best of all, this dish is really (almost) too pretty to eat. But, don’t resist it’s best consumed warm.

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Roast Chicken Provencal Poulet au Citron
Laura SnoekMain CoursePoultryProvencal RecipesTaste: Food & Drink

Roast Chicken Provencal Style with Local Lemons from Menton

There is nothing better than the tantalising aroma of roast chicken, well except for chocolate cake. As for savoury dishes, roast chicken is a winner for a family, it requires very little supervision, there are often leftovers for sandwiches and bones for soup or stock.  The credit for this recipe goes to Denise, my belle mere, she uses local, seasonal and when practical organic products for her creations. Enjoy Denise’s Poulet Provençal au citron de Menton, it’s a simple roast chicken dish with local lemons.

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Fig Tomato Salad Recipe @AtableenProvence
Paula KaneProvencal RecipesSaladTaste: Food & Drink

A Fig and Tomato Salad Combining the Flavours of Summer in Provence

This simple salad recipe combines slightly tart tomatoes with sweet, fresh figs (from your own tree if you are lucky enough). The figs counter-balance the acidity in the late-season tomatoes, and the cheese although optional adds some extra, creamy roundness to the flavours.

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Poulet Basilic aux Tomates Confites
Barbara SchuerenbergMain CoursePoultryProvencal RecipesTaste: Food & Drink

Easy Chicken Dish for Summer Poulet Basilic aux Tomates Confites

This chicken recipe combines the flavours of southern of the Mediterranean – basil, tomatoes, olive oil and pine nuts into a versatile main dish. You can serve Poulet Basilic aux Tomates Confites (chicken with caramelized tomatoes) hot or at room temperature. This recipe is simple to prepare, uses fresh ingredients and it is great for a picnic – a perfect summer dish.

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Tomato Goat Cheese Tart @ATableenProvence
AppetizerLunchtime MealsPaula KaneProvencal RecipesTaste: Food & Drink

Fresh Summer Flavours in a Tomato Goat Cheese Tart

In this simple tart I combine fresh, tasty tomatoes and local goat cheese. This one of my favourite savoury tarts when tomatoes are in season. It’s quite easy, served with a nice green salad

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Madeleines Salées Savoury Appetizer
AppetizerBarbara SchuerenbergProvencal RecipesTaste: Food & Drink

Everyone Loves Madeleines Salées Try this Savoury Version

This recipe for Madeleines Salées uses ingredients more typical of Provence – olive oil, tomatoes, cheese, basil and thyme. These little bites are perfect with some chilled Provencal rosé.

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Verrine Tricolore Bell Pepper Goat Cheese
AppetizerBarbara SchuerenbergProvencal RecipesTaste: Food & Drink

Verrine Tricolore a Bell Pepper and Goat Cheese Starter

Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.

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Flambéed Chicken
Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste: Food & Drink

Flambéed Chicken a Main Course with a Spark

At Mas d’Augstine, we spend our “off-season” on maintenance, accounting and a bit of experimentation in the kitchen. To kick off the 2018 Chambre d’Hôtes season, we accommodated a party of eleven (yes 11!) and tested our recipe at the first table d’hotes of the year. Following a pasta course (Mushroom Spinach Ricotta Cannelloni), we served Flambéed Chicken to rave reviews.

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Provencal Artichokes Goat Cheese Tapenade Recipe
François de MélogueProvencal RecipesSide DishTaste: Food & Drink

Provencal Artichokes Stuffed with Goat Cheese and Tapenade

Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into “Provence in a bite” to be enjoyed with some chilled rosé.

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Herbes de Provence Crusted Lamb Lollipops @MirabeauWine
LambMain CourseMirabeau WinesProvencal RecipesTaste: Food & Drink

A Spring Recipe for Herbes de Provence Crusted Lamb Lollipops

This recipe for herbes de Provence crusted lamb lollipops almost defines the classic flavours of Spring – local lamb, fresh herbs and market vegetables. I call this garrigue-crusted lamb as the topping is made with fresh herbs that you typically find in the hills of Provence. Start the preparation with the oven-roasted tomatoes as that takes a while. During that time prepare the lamb and fresh spring vegetables of your choice.

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