salad with the rich, sweet flavours of roasted duck breast and juicy pear comes in handy and let’s not forget the extra dose of green, much needed vitamins from the young spinach leaves and some fried red cabbage.

This main dish is a recipe from Hilda it is easy to prepare and a perfect savoury pairing with duck and figs.

This fig and shallot compote is perfect complement for seared duck breast or seared duck tenders.

Suzanne Kay was born in Canada and now lives in Provence. After her art studies, wanderlust took over with travels to Santorini, Greece, the Isle of Arran in Scotland, Vancouver, Canada and eventually to a village in the Vaucluse. Suzanne honed her culinary skills in restaurant kitchens and now offers …

During the winter months, create the mood for a dinner party with a beautiful table setting that includes crisp linens and romantic candlelight. We crave warm soups, slow-cooked meals, and a sweet finish in the year’s colder months. This recipe collection combines the season’s typical flavours in Provence. It Includes …

Autumn is a season of rich flavours and warm dishes that embody the season. Our unique fall recipe collection, featuring 25 easy-to-follow recipes and menu suggestions from Provence, celebrates this culinary urge. Download the Fall Recipe and Menu Collection Our fall recipe collection is a diverse culinary journey that begins …

Fall in Provence is my absolute favourite time of year. Since it is la récolte season, it is a time to harvest figs, pears, apples, pumpkins, butternut squash, and chestnuts. The grape harvest in Provence, known as la vendange, often starts in late August or September, depending on the year. …

This easy winter salad is a fun way to bring new flavours to your plate in the cold months. Mixed lettuces, broccoli, and pears should all be easy to find in the grocery store now, making an excellent salad combination. The sweet fruit works with the tangy (lemon, balsamic) dressing …

The Camargue region is one of the most unique areas in France, a vast salt delta of marshland and sand dunes encompassing more than 247,000 acres, nestled between the two branches of the Rhône River, the Grand and Petit, both originating in the Swiss Alps. The word Camargue derives from …

Do as the French do and bring a flair of Provencal culture to your tabletop with this exquisite selection of artisanal French cheese and charcuterie pairings ready to serve. Mix honey, berries, walnuts, olives, fresh baguettes and excellent wine. As you curate the perfect French charcuterie board, remember that balance …