Creative Holidays Painting Provence with Tessa Baker
An Artist in Provence Born in London, Tessa Baker’s spent her early years in the English countryside. Her creative education included Chelsea School of Art and later at Slade School of Fine Arts. Baker also studied culinary arts in Switzerland. Fast forward, she has painted for over 30 years, and …
An Artist in Provence Born in London, Tessa Baker’s spent her early years in the English countryside. Her creative education included Chelsea School of Art and later at Slade School of Fine Arts. Baker also studied culinary arts in Switzerland. Fast forward, she has painted for over 30 years, and …
Spicy Tuna Burgers a BBQ Treat
In Provence, it is quite common to see fresh tuna displayed on a fishmonger’s stand. So what to do with that fresh catch? Of course, there is the classic Salad Niçoise (click here for recipes) or light up the grill and enjoy the Asian flavours in this recipe for Spicy Tuna Burgers. Asian …
In Provence, it is quite common to see fresh tuna displayed on a fishmonger’s stand. So what to do with that fresh catch? Of course, there is the classic Salad Niçoise (click here for recipes) or light up the grill and enjoy the Asian flavours in this recipe for Spicy Tuna Burgers. Asian …
Blue Cheese Fig Tart Made Two Different Ways
If you are a fan of figs, you know that their season is short, and when figs are ripe, they are not going to last long. So, when the beautiful, sweet bounty presented itself, it was time to make Blue Cheese Fig Tart.
If you are a fan of figs, you know that their season is short, and when figs are ripe, they are not going to last long. So, when the beautiful, sweet bounty presented itself, it was time to make Blue Cheese Fig Tart.
Goût et Voyage Culinary Travel by French Quarter Magazine
This article was previously published on the French Quarter Magazine website. “Interview with Goût et Voyage, Spotlight on Travel and Cooking” Tell us a bit about Goût et Voyage. Goût et Voyage creates lasting memories through French (and Italian) gourmet travel adventures. Martine Bertin-Peterson serves as the escort for all …
This article was previously published on the French Quarter Magazine website. “Interview with Goût et Voyage, Spotlight on Travel and Cooking” Tell us a bit about Goût et Voyage. Goût et Voyage creates lasting memories through French (and Italian) gourmet travel adventures. Martine Bertin-Peterson serves as the escort for all …
Book Club Finds! Love Stories Inspired by Provence
Provence Love Stories A budding romance, a Provencal setting and voila – a love story. The following list of books only begins to scratch the surface of the popular women’s fiction genre. However, we recommend these authors as they write beautifully, inviting you into the lifestyle in the South of …
Provence Love Stories A budding romance, a Provencal setting and voila – a love story. The following list of books only begins to scratch the surface of the popular women’s fiction genre. However, we recommend these authors as they write beautifully, inviting you into the lifestyle in the South of …
Mont Ventoux a Cycling Challenge: Taming the Beast
I’ve been cycling most of my life. Like everyone else, I started on training wheels, moved on to a hand-me-down single speed with coaster brakes, then upgraded to an awesome 10-speed. After that, mountain bikes were all the rage, so at 15, I bought my first bike—a Peugeot mountain bike—with …
I’ve been cycling most of my life. Like everyone else, I started on training wheels, moved on to a hand-me-down single speed with coaster brakes, then upgraded to an awesome 10-speed. After that, mountain bikes were all the rage, so at 15, I bought my first bike—a Peugeot mountain bike—with …
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
Make this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.
Make this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.
Seared Scallops Coquilles Saint-Jacques and Caramelized Endives
This seafood dish so bright and flavourful that I call it sunshine on a plate (see post for step-by-step photos). Seared scallops are coquilles Saint-Jacques in French. They are not hard to cook, but there are a few culinary keys to achieving a crispy result. Try to find fresh scallops …
This seafood dish so bright and flavourful that I call it sunshine on a plate (see post for step-by-step photos). Seared scallops are coquilles Saint-Jacques in French. They are not hard to cook, but there are a few culinary keys to achieving a crispy result. Try to find fresh scallops …
What’s On October Events in Provence 2018
October in Provence The grapes have been picked and now the nets have been placed at the bottom of the olive trees ready for this year’s harvest. The bright green traditional Alpilles olives vertes cassées have appeared in the markets and every store. Even olives are seasonal in Provence. Also …
October in Provence The grapes have been picked and now the nets have been placed at the bottom of the olive trees ready for this year’s harvest. The bright green traditional Alpilles olives vertes cassées have appeared in the markets and every store. Even olives are seasonal in Provence. Also …
Dessert Meringue Roulade with Rose Cream and Raspberries
One of my favourite cookbooks inspired this meringue roulade with rose cream and raspberries dessert – Plenty More by Yotam Ottolenghi.
When you think of French desserts, perhaps meringues are usurped by chocolate glazed eclairs, vanilla cream layered mille-feuilles, lemony madeleines and glazed fruit tarts. But, what about lollypop coloured macarons?
One of my favourite cookbooks inspired this meringue roulade with rose cream and raspberries dessert – Plenty More by Yotam Ottolenghi.
When you think of French desserts, perhaps meringues are usurped by chocolate glazed eclairs, vanilla cream layered mille-feuilles, lemony madeleines and glazed fruit tarts. But, what about lollypop coloured macarons?