“The Allure of Provence and its Wines” was previously published in Culinaire Magazine (June 2016). This updated article includes additional reading, travel tips, and details on wine colour production and terminology. Mention Provence to a friend and they likely have a mental image that involves cobalt skies, cicadas and lavender …

From the bright lights of one of the world’s biggest cities to a rural village in the South of France, Susana Iwase Hanson has plenty of experience with relocations. Tri-lingual (English, French and Japanese) and armed with diplomas in linguistics, and international business and marketing, she launched Provence Living in …

Rabbit is often served in France as an alternative protein to chicken, pork or other meat. This oven-roasted rabbit is flavoured with garlic and herbs that are traditionally found in Provence. The recipe requires very little prep time and just like a roast chicken it will fill your home with savoury aromas.