This grilled steak sandwich is something that we tend to eat in the summer months, or perhaps on a warm fall day. I decide to prepare this sandwich with my homemade focaccia

Dutch-born Anne-Marie Simons is a traveller. She studied in Paris, worked in Brussels and then moved to the United States where for a long time she worked only to support her travel-bug. Today, Anne-Marie and her husband Oscar reside in Aix-en-Provence where she continues to hone her writing. The following …

Joy of Cooking in Provence True confession: I am a committed foodie (although the grammar checker doesn’t seem to like the word). Maybe that admission will get me off the hook for being unable to delete thousands of photos of markets objectively. Over the years, we have taken many (did …

Contributor blog post by Ashley Tinker: Sure the markets in Provence are tempting, but… Are you curious about in the ins and outs of working in a market in Provence? Do you want to taste the best Provencal ingredients and find out how they’re made? Would you like to eat breakfast at …

Combining Passions into Work Born in Provence, Sophie Bergeron is bilingual (English and French) and fully conversant in the realm of local wines. Her technical studies at Université de Vin in Suze la Rousse and the WSET certification transitioned into work at several Châteauneuf-du-Pape vineyards, including Domaine de la Janasse. In 2016, …

Provence’s natural beauty, rich cultural history and agreeable weather are some of the many reasons that one might choose to visit the region. However, it is the food and wine that will make you want to come back time and again. This article outlines a variety of available options for …

It sounds, so cliché to talk about the abundant produce and fabulous markets in Provence, but the region is an absolute gift to culinary types. A present where no is wrapping required just a shopping basket and some inspiration. The seasons in Provence are marked by two things the variety …

In October, the Provencal sun takes its time rising above the horizon, like an old dog mentally weighing the effort of its next move. In the Jabron Valley, at 600 meters, about 10 kilometres from Sisteron, autumn mornings can be particularly frosty with single-digit temperatures. However, the saffron harvest at …

Italian by birth, Giuseppina Mabilia first visited Provence in 2004, and now she calls the Luberon village of Goult home. The years in between have allowed Giuseppina to establish herself as a private chef in the region, and more recently launch her cooking school Venise en Provence.  Although the geographic distance …

Barbara Schuerenberg says, “I always joke that I learned to cook out of self-defence as our mother was a terrible cook.”  Clearly, she was successful in that pursuit as she enters into her sixth year of running her cooking school Cuisine de Provence in Vaison la Romaine. German-born Barbara’s journey …