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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Soupe au Pistou Provencal
François de MélogueProvencal RecipesSoupTaste: Food & Drink

Fall Soup: Soupe au Pistou a Provencal Classic

No other soup, save for bouillabaisse which really can’t be called a soup, clearly defines Provence more aptly than Soupe au Pistou. It’s the edible history of the ‘arrière-pays’, or hinterlands of Provence, where farmers have long tended their fields of vegetables and fruits. There are several versions of Soupe …

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B’stila b’djej Recipe
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

B’stila b’djej Recipe a Traditional Dish from Morocco

You don’t need to spend much time at the Marseille airport or at the city’s Noailles market (le marché des Capucins) to sense a strong North African influence in the region. At the market, you can shop for all the ingredients that you need for this B’stila b’djej recipe

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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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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.

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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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Boulettes de Poisson Marseillaise @Cocoa&Lavender
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Fish and Games a Recipe for Boulettes de Poisson à la Marsaillaise

This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …

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Chilled Pea Soup Crispy Prosciutto
Martine Bertin-PetersonProvencal RecipesSoupTaste: Food & Drink

Springtime Chilled Pea Soup with Crispy Prosciutto

This recipe for a refreshing green Chilled Pea Soup is the culinary equivalent. The broth is simple to make ahead of time ideally the day before. Just before serving the soup prepare the prosciutto to a crispy texture and add as a garnish on top of each bowl.

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White Bean Chicken Confit Cassoulet
Main CourseMartine Bertin-PetersonPoultryProvencal RecipesTaste: Food & Drink

Recipe for Cassoulet from Southern France

This “faux” cassoulet recipe appeared in the February 2016 issue of Bon Appetit magazine. I have prepared it several times to rave reviews from family and friends. Like a traditional cassoulet, it is a meal-in-a-dish and requires only a side salad, a robust red wine and perhaps a fruit dessert to complete the meal. It is perfect for cold winter evenings.

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Jerusalem Artichoke Soup @CuriousProvence
Ashley TinkerProvencal RecipesSoupTaste: Food & Drink

Recipe for Winter Soup with Jerusalem Artichokes

Creamy potatoes and artichokes with a delightful spicy kick from fresh roasted Cumin. A unique and satisfying soup that will leave you well sated.

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