Provence in Autumn Bizarrely we sense and feel the changing seasons more in Provence than we do in Devon. Back in Exeter, the proximity to the sea seems to soften the edges of summer as it shifts into autumn and likewise, autumn into winter. That’s not the case here. Today …

Festivals and Fall Events in Provence Fall in Provence directs you towards a heartier menu. Enjoy meat (lamb, wild boar, taureaux, rabbit, fowl) roasted with herbes de Provence, root vegetables and delicious red wine blends. At this time of year, the hiking is fabulous, biking is possible, and golfers might …

Have you ever tried grilled octopus? It’s a Mediterranean delicacy, and NOW is the time to be adventurous in the kitchen. This Summer salad recipe with grilled octopus is fresh, delicious, and colourful. The salade composée is a visual treat, as well as a yummy starter for your guests. My …

There is something je ne sais quoi about a classic French Apple Tart, actually that is not true. I know exactly what it is about this French dessert that is so attractive. The fruit is always perfectly cut, and artfully arranged. However, the key to a French fruit tart, in my view, is the effect of the glaze – the dessert sparkles.

Perfectly Provence is an essential website resource for visitors and residents alike. Consider us your concierge, with an address book of places we have tried, visited and recommend. You are in the right place if you plan to explore the South of France and the French Riviera. Click the links …

When you think of travelling and a great vacation, chances are you’re looking forward to the food. However, just because you are on holiday in Provence does not mean you should consume foods that will leave you feeling bloated and tired. When you make better food choices, you’ll enjoy your …

Spicy Spring Menu This Provencal spring menu showcases the spices and recipes from the trade route. Pepper and curry flavours from India, Spain’s iconic paella, and aromas from North Africa and the Middle East. Enjoy! Provence and the Spice Route Food encodes social, political, and economic history, often in fascinating …

To bringing a course for the meal that related to our interpretation of the song. My contribution was this delicious Lemon-Frosted Pistachio Cake, a recipe by food writer, author and chef Nigel Slater.

This chocolate-based sauce for the steak adds a slightly decadent finish to the grilled meat. The sauce worked well in a pairing with the Hermitage La Petite Chapelle (2012) from Paul Jaboulet-Aîné, a red wine from the Northern Rhône Valley.

My variation on Salmon Wellington en Crôute includes other seafood (sole, scallops and shrimp), it was “born” out of necessity when we lived in Maine. Over the years, I have lightened-up the recipe ingredients a bit.