Contributor blog post by Margo Lestz: The summer holidays are over and it’s time for another “Margo’s Musings.” In these occasional updates, I share news of my books and other projects. This summer was a difficult one in Nice because, as you know, our July was marred by the horrible terrorist …

Contributor blog post by Jemma: It has been a bizarre summer. Security problems, and all their cultural complications, have meant that the Summer of 2016 in the Cote d’Azur has been more than a little off. Bookings and revenues have plunged 10-15% across the region since the Nice attacks in …

A simple one-pan main course of browned chicken, braised in apple cider and finished with cream.

Daube – Provence’s answer to Beef Bourguignon. This is a perfect recipe for a crisp autumn day or winter meal. Serve with a baguette and simple green salad, and of course some Provencal wine.

We attend the annual Christmas carol service in Goult each year, it’s often cold and not the time to wander around the village! By contrast, when we visited this week it was the complete contrast, almost too hot to walk around! We had forgotten just how nice it is, …Continue reading …

This recipe for roasted salmon and cod is for fish lovers, who want to eat well and enjoy their rosé too.

recipe by Cook’n with Class combines the flavours of the Mediterranean with South America. The fresh, citrusy ceviche is served on a layer of hummus and a touch of Nice cuisine rounds out the dish with traditional socca (chickpea flour “pancake”). The combination of flavours in Ceviche Provencal Served with Socca is perfect for a shared appetizer or as a lunch dish.

Patricia Sands is one of those people you cannot get enough of, she is warm, open and always ready for discovery. Bitten by the European travel bug at age 21, Sands spent a year backpacking and exploring local cultures, many miles away from her home in Toronto. Through life’s twists …

recipe for Bouillabaisse Terrine is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.

Contributor blog post by Aixcentric: At last it’s hot in Aix and so we were very happy this week to take to the water. We visited the Lac de Quinson which is on the border of the Var and the Alpes de Haute Provence. It’s all part of the waterway …