Squeaky Clean Savon de Marseille
A mixture of seawater, alkaline solution and fat Documented use as far back as 2800 BC in Ancient Babylon A carved “recipe” found on a stone slab from 2200 BC The Egyptians, Greeks and Romans all used it Cooked for 8 days in a cauldron, dried for 2 days in …
A mixture of seawater, alkaline solution and fat Documented use as far back as 2800 BC in Ancient Babylon A carved “recipe” found on a stone slab from 2200 BC The Egyptians, Greeks and Romans all used it Cooked for 8 days in a cauldron, dried for 2 days in …
Easy Recipe for Pan Fried Red Mullet
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
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
Essential Reading to Understand the Cowboys of Provence
Understanding the Cowboys of Provence Summer days in Provence are bathed in sunshine and surrounded by a chorus of cicadas. In the Bouches du Rhone, the blinding blue skies and the sweltering heat are also prime time for village festivals surrounding horse and bull events. These horsemen and women are …
Understanding the Cowboys of Provence Summer days in Provence are bathed in sunshine and surrounded by a chorus of cicadas. In the Bouches du Rhone, the blinding blue skies and the sweltering heat are also prime time for village festivals surrounding horse and bull events. These horsemen and women are …
Review of Patricia Wells’ The Provence Cookbook
Book review of Patricia Wells’ The Provence Cookbook: 175 Recipes and a Select Guide to the Markets, Shops, & Restaurants of France’s Sunny South, Harper Collins Publishers, First Edition, New York, 2004. When I was a college professor, I used to tell my students that early on in their lives …
Book review of Patricia Wells’ The Provence Cookbook: 175 Recipes and a Select Guide to the Markets, Shops, & Restaurants of France’s Sunny South, Harper Collins Publishers, First Edition, New York, 2004. When I was a college professor, I used to tell my students that early on in their lives …
Strasbourg Christmas Markets and Provencal Traditions
Recently, author and Perfectly Provence contributor PJ Adams visited the Strasbourg Christmas Market. PJ wrote this article following her trip to France where she compares the seasonal holiday traditions between Alsace and Provence. Keep reading for PJ’s tasty Christmas post on sauerkraut, gingerbread, calissons and nougat. Strasbourg France, the “Capital …
Recently, author and Perfectly Provence contributor PJ Adams visited the Strasbourg Christmas Market. PJ wrote this article following her trip to France where she compares the seasonal holiday traditions between Alsace and Provence. Keep reading for PJ’s tasty Christmas post on sauerkraut, gingerbread, calissons and nougat. Strasbourg France, the “Capital …
Book Review: Provence 1970
Are you a foodie? A Provence lover? A Francophile? If so, Provence 1970 is a book you might want to add to your reading list. Mary Jane Deeb shares her review of Luke Barr’s, Provence 1970: M.F.K. Fisher, Julia Child, James Beard and the Reinvention of American Taste, New York: …
Are you a foodie? A Provence lover? A Francophile? If so, Provence 1970 is a book you might want to add to your reading list. Mary Jane Deeb shares her review of Luke Barr’s, Provence 1970: M.F.K. Fisher, Julia Child, James Beard and the Reinvention of American Taste, New York: …
Understanding and Tasting The Real Bouillabaisse of Marseille
During a visit to a restaurant at the Vieux-Port in Marseille, we sampled “charter” Bouillabaisse. Bouillabaisse is a seafood soup with pieces of fish and crustaceans. The soup is so special that in 1980, eleven of the top chefs in Marseille created the “Bouillabaisse Charter”. Ginger and Nutmeg’s original blog post: The Real …
During a visit to a restaurant at the Vieux-Port in Marseille, we sampled “charter” Bouillabaisse. Bouillabaisse is a seafood soup with pieces of fish and crustaceans. The soup is so special that in 1980, eleven of the top chefs in Marseille created the “Bouillabaisse Charter”. Ginger and Nutmeg’s original blog post: The Real …
Bouillabaisse Discovery at Provence Gourmet Cooking Classes
Gilles Conchy says it was Provencal food and family ties that tugged him back to Provence after four years in California. Although, he admits that he could still be a “California boy.” The sandy, windswept beaches and seemingly endless sunny days of the southwest U.S. fit like a second skin …
Gilles Conchy says it was Provencal food and family ties that tugged him back to Provence after four years in California. Although, he admits that he could still be a “California boy.” The sandy, windswept beaches and seemingly endless sunny days of the southwest U.S. fit like a second skin …