The ingredients are few for this dish – pain de mie (I really think the bread must be pain de mie – and never sour dough; anyone in France want to weigh in?), ham, cheese, béchamel sauce, and mustard. There are (if you look online) hundreds of recipes, each with a slight variation: the cheese in the béchamel or the cheese on top; mustard on both pieces of bread, or just one side; toast the bread, grill the sandwich, bake it, broil it, or a hybrid. Basically, they all work!

Crespeou (pronounced cres-PAY-oo) means crêpe in Provencal is also called Gâteau d’Omelettes. This is a traditional Provencal recipe, which is often found in picnic hampers

Fig Pizza A simple yet stunning creation that is great as an hors d’oeuvre or simple lunch served with a salad. The list of ingredients is small and it takes about 10 minutes to prepare this flavorful dish.

Tarte aux fraises, tomates confites et tapenade olives noires – a pastry base with sweet tomatoes, strawberries and fennel tapenade. This dessert does have several components but in the end it is not complicated.

My birthday falls on the same date every year, and I had certainly dropped enough hints that maybe my hubby should plan something to acknowledge the day. Instead, at 12:45 pm we were headed towards Arles without any sort of agenda other than I suggested a visit to Abbey de …

Ginger and Nutmeg hosted a July 4th dinner party while in Provence, in honour of their US friends. The menu included traditional and non-standard elements. Although the intent was to celebrate the US holiday, the menu might be considered a melange of Mexican, American, and French. Explore the original post. …

My previous “encounters” with Mallemort had fleeting, passing through either in a car or on a bike. Mallemort has the benefit and possibly the curse of having the D23 intersect the town. This is the route that crosses the Durance and joins the Vaucluse to the Bouches du Rhône. It …

This dessert originates from the Limousin region of France, but is often seen on Provencal menus. The beauty of this easy dessert is it can be prepared with almost any fruit, although strawberries are not recommended.  The traditional version is made with whole cherries (not pitted) otherwise the juice will change …

Welcome to Perfectly Provence, the food, travel and lifestyle magazine for the South of France and the French Riviera. Our audience includes visitors and residents who want authentic experiences and high-quality content.   Provence is a place that many hope to visit “one day.” And we hope that you do!   …

Aioli is a garlic mayonnaise it is a Provencal classic typically served on Fridays, although you can often find it on menus any day of the week.