The funny thing about lemon flavoured desserts is that often non-sweet lovers like the tart-sweet combination. If you are making this Lemon Tart – Tarte aux Citron from scratch (which I recommend) it includes several steps.

Cassoulet is a traditional recipe from the Languedoc-Roussillon (now the administrative region of Occitanie, France). Some cooks shy away from making this cannellini bean and meat (pork, duck) casserole because it takes a bit of time if you decide to make the duck confit yourself.

Mixologist and “wine aficionada” Sophie Bellard concocted this gin cocktail recipe for Mirabeau Wine. She combines pink gin with sparkling rosé from Provence and grapefruit juice. The drink is on the dry side if you prefer it a bit sweeter see the notes below.

According to Marseille-based chef Giselle Philippi, why choose between pepper steak and steak with shallots when you can have both? The chef’s recipe is featured in “Made in Marseille” by Daniel Young a cookbook

This panna cotta recipe is made with local saffron, light and refreshing the perfect dessert to enjoy at the end of any meal. Panna cotta (cooked cream) is a dessert with Italian origins.

Sometimes, a book’s title brings up old memories. Remember your first house? Sometime after college and into your career, all of a sudden you were no longer “playing house”. It was for real. The following is an excerpt from the book Playing House in Provence: How Two Americans Became a …

Sometimes, you just want a quiet meal at home, a good movie and an easy dinner. Filet Mignon with Bordelaise Sauce fits the bill for a no-fuss dinner. Serve with your favourite red wine, and enjoy a peaceful evening. A quick and easy dinner for a quiet night at home. …

Absinthe the Green Fairy Two highly-alcoholic beverages with herbal ingredients absinthe and pastis are both significantly linked to the food heritage of Provence. Absinthe is a spirit, not a liqueur as it does not contain sugar. Typically a green liquid, it is often referred to as “la fée verte” or “the green fairy.” …

This dessert – a heart of cream – might just as easily be called “You had me at chocolate.” Coeur à la Crème au Chocolat lives up to its name: creamy, chocolaty and delicious. Make this dessert at least a day in advance to ensure the liquid has time to …

Verrines of Cambozola Mousse, Spiced Rosé Gelée & Crystallized Rosemary or Cambozola Mousse served in glassware. I’ll leave it to you to decide.  This appetizer is simple to prepare and can be made in advance (note: make the rosé gelée ahead).