This recipe for Butternut Squash Soup comes from Gilles at Provence Gourmet. It is perfect for the cooler weather months and a dish you might make in one of his cooking classes in the Fall.

Gilles Conchy is the Provence Gourmet and he shares his version of Artichokes Barigoule. The artichokes hearts are braised in a white wine broth along with a few other vegetables for this simple dish.

The Provence Gourmet shares this wonderful side dish made with tomatoes and fresh herbs. Gilles uses Bruccio is a fresh goat cheese from the lovely island of Corsica, you can substitute with a ricotta if you cannot find this Corsican delicacy in your local stores.

“The origin of the olive tree is lost in time, coinciding and mingling with the expansion of the Mediterranean civilizations which for centuries governed the destiny of mankind and left their imprint on Western culture.” ~ International Olive Council Olives of Provence If you like olives, wine, and beautiful vistas, …

Rosé poached pears make an easy (and delicious) dessert whenever you find the ripe fruit in season.

This appetizer, a Provence Gourmet recipe for tomato, olive and goat cheese tarts, is delicious. We prepared the tarts for a starter course during one of Gilles Conchy’s cooking classes. If you are looking for hands-on, fun classes in Provence, then look no further. Gilles puts you to work preparing …

Artichokes à la Barigoule might be on the menu, I could hardly wait for the day to arrive. This classic Provencal dish includes artichokes, salted pork, onions and white wine. What’s not to love about that combination?

As Louisiana’s “Queen of Condiments,” her mission is to make cooking approachable via cooking classes in Baton Rouge, New Orleans and Covington. Her website Kitchen Confidence with Lili is an excellent resource for delicious recipes, including the one below for Salmon Salad with Citrus and Mango.

This summer when we were in Provence visiting family and pre-planning for our group tour, I noticed a developing trend for appetizers. The traditional black olive tapenade is of course always present. However, there is a movement to use alternative ingredients to create hummus-like dips, I call these spreads ades. …

Goat Cheese and Olives The Provencal diet is a Mediterranean one that relies heavily on local produce, seafood, cheese, olives and olive oil. In Provence, locals eat “de saison” focusing on what is in season and fresh at the market. A visitor to the area should certainly try some- if …