Double-Crust Rhubarb Pie
David Scott AllenDessertPies & TartsProvencal RecipesTaste: Food & Drink

Double-Crust Rhubarb Pie

Rhubarb (rhubarbe) may not be something that jumps to mind as typically Provencal. However, it is actually fairly common to find this vegetable during the springtime at local markets and some grocery stores. Make this tart and tingly, double-crust rhubarb pie over perfumed soap.

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Seared Salmon with Red Wine Shallot Sauce Wasabi Potatoes
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Seared Salmon with Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.

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Coeur à la Crème au Chocolat
David Scott AllenDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Chocolate Hearts Coeur à la Crème au Chocolat

This dessert – a heart of cream – might just as easily be called “You had me at chocolate.” Coeur à la Crème au Chocolat lives up to its name creamy, chocolaty and delicious. Make this dessert at least a day in advance to make certain the liquid has time to …

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Verrine of Cambozola Mousse, Spiced Rosé Gelée, and Crystalized Rosemary
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Cambozola Mousse Verrines Appetizer a Touch of Glass

Verrines of Cambozola Mousse, Spiced Rosé Gelée & Crystallized Rosemary or Cambozola Mousse served in glassware. I’ll leave it to you to decide.  This appetizer is simple to prepare and can be made in advance (note: make the rosé gelée ahead).

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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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Homemade Hot Chocolate
Cook'n with ClassProvencal RecipesTaste: Food & Drink

Make Ultimate Hot Chocolate and a Sweet Gift Idea

Hot chocolate is one of those drinks that makes you feel like a kid. On a cold, blustery, why not drink something sweet and delicious? This recipe is so quick to prepare that we hope you never resort to packaged hot cocoa again.

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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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Pine Nut Tart (Tarte aux Pignons)
DessertPies & TartsProvencal RecipesTaste: Food & DrinkViktorija Todorovska

Provencal Dessert Pine Nut Tart (Tarte aux Pignons)

Tarte aux pignons or a pine nut tart is the Provencal version of pecan pie or walnut tart. The sweet base for the tart is a shortcrust pastry shell (pâte sablée) this dessert is a specialty from the village of Bormes-les-Mimosas.

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Chocolate Lava Cakes Candied Ginger
Cakes & CookiesCook'n with ClassDessertProvencal Recipes

Chocolate Lava Cakes with Candied Ginger for Dessert

Dessert does not need to be complicated, but it should be delicious. These little chocolate lava cakes are just the right size to satisfy a sweet tooth without being decadent.

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Spicy Tuna Burgers
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Spicy Tuna Burgers a BBQ Treat

In Provence, it is quite common to see fresh tuna displayed on a fishmonger’s stand. So what to do with that fresh catch? Of course, there is the classic Salad Niçoise (click here for recipes) or light up the grill and enjoy the Asian flavours in this recipe for Spicy Tuna Burgers. “Most …

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