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.

Finally, it’s hot in Aix, so we were very happy this week to go 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 which runs from Sainte-Croix to Gréoux-les-Bains. Continue …

After a couple of busy days settling back into the house and getting on top of a few things I needed to do, I decided to get back out on the bike this morning. I had an appointment with my neighbour to pop to the Recycling Centre (furniture hunting) at 2 …

She was surprised how easy it is to clean and prepare the squid. If you are unsure you can always ask your fishmonger to do the hard work for you. This recipe is actually very easy despite the many steps.

Summer is still here! With the hot weather, the options for outdoor activities expand as attractions and sightseeing operators open for the season. However, some of the best family-friendly activities are free and right on our doorstep! Around 40 minutes’ drive from where I live is the start of the …

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 …

Since I can remember rosés have occupied the fun aperitif/pub by the river/swimming pool wine or perfect BBQ beverage slot, but only very few people have considered them with nicer foods or ordered a bottle at a restaurant. The reasons for this are many-fold, not least the fact that quality …

With this dish you can vary the vegetables and I think it’s lovely to use a mixture of aubergine, courgettes and tomatoes. The meat is generally a mixture of beef and pork, seasoned with herbs and spices.

When I look back at the horror that ended the day, July 14th, it’s almost impossible to believe it started off so well. July 14th isn’t just any day in France. It’s French National Day. The country celebrates its special holiday with festive events, family gatherings and oodles of fireworks. …

Red Mullet is a rockfish often found in southern French cuisine, delicious grilled with tapenade or as part of yummy seafood soups. It’s a small fish that really brightens up our local fish counters with its gorgeous coral scales