Butternut Squash Gratin de Courge a Side Dish from Nice
Like many traditional recipes considered part of Cuisine Nissarde, gratin de courge is a dish you might find just as easily on a restaurant menu as in a grandmother’s kitchen in Nice. The recipe calls for courage, which is butternut squash. You can use other varieties of pumpkin, but best …
Like many traditional recipes considered part of Cuisine Nissarde, gratin de courge is a dish you might find just as easily on a restaurant menu as in a grandmother’s kitchen in Nice. The recipe calls for courage, which is butternut squash. You can use other varieties of pumpkin, but best …
Winter in Provence Events Calendar 2023
Winter Festivals and Events in Provence Winter in Provence. What are the colder months like in the South of France? Is it a good time to visit? So many images of the Provence and the Côte d’Azur are summer scenes with ribbons of blooming lavender fields, glasses of rosé with …
Winter Festivals and Events in Provence Winter in Provence. What are the colder months like in the South of France? Is it a good time to visit? So many images of the Provence and the Côte d’Azur are summer scenes with ribbons of blooming lavender fields, glasses of rosé with …
Grilled Lamb Shoulder with Lemon, Garlic and Rosemary
Colder weather in Provence, or anywhere else, is the perfect excuse for making hearty dishes and serving wines that complement the earthy flavours. Below is a recipe for grilled lamb shoulder with a lemon, garlic and rosemary infusion from author, chef, and journalist Susan Herrmann Loomis. This recipe comes from …
Colder weather in Provence, or anywhere else, is the perfect excuse for making hearty dishes and serving wines that complement the earthy flavours. Below is a recipe for grilled lamb shoulder with a lemon, garlic and rosemary infusion from author, chef, and journalist Susan Herrmann Loomis. This recipe comes from …
This Delicious Lemon Tart is a French Classic
Author, chef, and journalist Susan Herrmann Loomis shares her recipe (below) for a delicious lemon tart. One of the recipes in her cookbook Plat du Jour: French Dinners Made Easy, this French classic tarte au citron is the perfect balance of sweet and sour. The recipe is straightforward, and the …
Author, chef, and journalist Susan Herrmann Loomis shares her recipe (below) for a delicious lemon tart. One of the recipes in her cookbook Plat du Jour: French Dinners Made Easy, this French classic tarte au citron is the perfect balance of sweet and sour. The recipe is straightforward, and the …
Traditional Aioli a Recipe for Garlic Mayonnaise from Provence
Made with olive oil and egg yolks, aioli (aïoli) is a popular sauce in the South of France. Susan Herrmann Loomis shares her recipe for this garlic mayonnaise below. This recipe comes from her cookbook French Grill: 125 Refined & Rustic Recipes, published in 2018. In addition to publishing 14 best-selling …
Made with olive oil and egg yolks, aioli (aïoli) is a popular sauce in the South of France. Susan Herrmann Loomis shares her recipe for this garlic mayonnaise below. This recipe comes from her cookbook French Grill: 125 Refined & Rustic Recipes, published in 2018. In addition to publishing 14 best-selling …
Easy Seafood Seared Scallops with Asian Flavours
It might be surprising to find wok vegetables, handrolls, and sushi on menus in Southern France. But, as we know, the culinary world is global, and chefs love experimenting with Asian-flavoured food and wine pairings. In this case, it was challenging to find a match for a 2019 Côtes de …
It might be surprising to find wok vegetables, handrolls, and sushi on menus in Southern France. But, as we know, the culinary world is global, and chefs love experimenting with Asian-flavoured food and wine pairings. In this case, it was challenging to find a match for a 2019 Côtes de …
Easy Grilled Halibut and a Provencal Wine Pairing
The thing is, we weren’t planning on grilled halibut for dinner. But sometimes, that is how things go when you get to the grocery store, and they don’t have what you had planned. In most cases, that isn’t too complicated a switch, but for this meal, we had planned a …
The thing is, we weren’t planning on grilled halibut for dinner. But sometimes, that is how things go when you get to the grocery store, and they don’t have what you had planned. In most cases, that isn’t too complicated a switch, but for this meal, we had planned a …
Mesturets a Traditional but Elusive Dessert from the Tarn
The Great Sugar Rush In the 17th century, Britain, France and other colonial powers established vast sugar plantations in the Americas. Sugar went from an expensive luxury to a commodity available to all in a couple of centuries. The dessert menu blossomed as chefs and cooks accidentally or deliberately created …
The Great Sugar Rush In the 17th century, Britain, France and other colonial powers established vast sugar plantations in the Americas. Sugar went from an expensive luxury to a commodity available to all in a couple of centuries. The dessert menu blossomed as chefs and cooks accidentally or deliberately created …
Serving a Cheese Course in France is Culinary Tradition
“How can you govern a country which has two hundred and forty-six varieties of cheese?” ~ French President, Charles de Gaulle in 1962 Serving a cheese course after the main dish is customary in France but certainly not mandatory. Typically the host provides a selection of cheeses ranging from mild …
“How can you govern a country which has two hundred and forty-six varieties of cheese?” ~ French President, Charles de Gaulle in 1962 Serving a cheese course after the main dish is customary in France but certainly not mandatory. Typically the host provides a selection of cheeses ranging from mild …
Vegan Potato Onion Rostis, Grilled Asparagus and Beets
Chef Paula Sachs developed a three-course, vegan-friendly menu for our team at Mirabeau Wine. The main course is a taste explosion of Potato Onion Rostis with Grilled Asparagus and a Beet Purée.
Chef Paula Sachs developed a three-course, vegan-friendly menu for our team at Mirabeau Wine. The main course is a taste explosion of Potato Onion Rostis with Grilled Asparagus and a Beet Purée.