Recipe for a French Classic Crêpes Suzette
Crepe suzettes many not be classical tastes of Provence, but we could not resist this recipe from Cocoa and Lavender.
Crepe suzettes many not be classical tastes of Provence, but we could not resist this recipe from Cocoa and Lavender.
Provencal Roasted Pork Tenderloin
This pork recipe from David is an easy dish, spiced with the flavours of Provence and served with 2007 Coteaux d’Aix en Provence from Château Vignelaure,
This pork recipe from David is an easy dish, spiced with the flavours of Provence and served with 2007 Coteaux d’Aix en Provence from Château Vignelaure,
The Luberon’s L’Abbaye Notre-Dame de Sénanque
Contributor blog post by Caroline Longstaffe: Last time on our tour of the Luberon’s perched villages we visited Lacoste and Ménerbes, maybe you missed our next two stops? The mystical ghost town, Oppède-le-Vieux and Gordes, perhaps the Luberon’s most magnificent perched village. From Gordes, the next stop has to be L’Abbaye Notre-Dame de Sénanque, …
Contributor blog post by Caroline Longstaffe: Last time on our tour of the Luberon’s perched villages we visited Lacoste and Ménerbes, maybe you missed our next two stops? The mystical ghost town, Oppède-le-Vieux and Gordes, perhaps the Luberon’s most magnificent perched village. From Gordes, the next stop has to be L’Abbaye Notre-Dame de Sénanque, …
Recipe for Lemon Madeleines
While the origin of this little spongecake or “teacake” that is served as a cookie is still widely debated today, one thing is for certain madeleines are a light, sweet and aromatic taste experience.
While the origin of this little spongecake or “teacake” that is served as a cookie is still widely debated today, one thing is for certain madeleines are a light, sweet and aromatic taste experience.
Recipe for Peach Frangipane Tart
The frangipane tart is easy to prepare and you can use any fruit that is in season, although we love it with apricots.
The frangipane tart is easy to prepare and you can use any fruit that is in season, although we love it with apricots.
Easy Shrimp Appetizer for Cocktail Hour
l’apero with this fabulous and easy shrimp cocktail that is bound to delight everyone.
l’apero with this fabulous and easy shrimp cocktail that is bound to delight everyone.
Perfect Cherry Dessert Clafoutis aux Cérises Noires
A traditional Provencal clafoutis with a thoughtful twist… pitted cherries.
A traditional Provencal clafoutis with a thoughtful twist… pitted cherries.
Cycling into the Drome Provencal
Contributor blog post by David Taylor: I am continuing to train for a further ascent of Mont Ventoux in the coming weeks so my Tuesday ride took me over the hills past Javon and down to Sault. As ever the first glimpse of Ventoux with the lavender in full bloom …
Contributor blog post by David Taylor: I am continuing to train for a further ascent of Mont Ventoux in the coming weeks so my Tuesday ride took me over the hills past Javon and down to Sault. As ever the first glimpse of Ventoux with the lavender in full bloom …
Self-Improvement in Retreats in Provence
My dream of taking an amazing program of 18 life topic modules designed for women who want to take some self-development action in their lives and sharing it with the world, has been at the top of my agenda, ever since being trained by Ruby Mcguire who developed the program. …
My dream of taking an amazing program of 18 life topic modules designed for women who want to take some self-development action in their lives and sharing it with the world, has been at the top of my agenda, ever since being trained by Ruby Mcguire who developed the program. …
Classic Bistro Sandwich Croque Monsieur and Madame
The ingredients are few for this dish – pain de mie (I really think the bread must be pain de mie – and never sour dough; anyone in France want to weigh in?), ham, cheese, béchamel sauce, and mustard. There are (if you look online) hundreds of recipes, each with a slight variation: the cheese in the béchamel or the cheese on top; mustard on both pieces of bread, or just one side; toast the bread, grill the sandwich, bake it, broil it, or a hybrid. Basically, they all work!
The ingredients are few for this dish – pain de mie (I really think the bread must be pain de mie – and never sour dough; anyone in France want to weigh in?), ham, cheese, béchamel sauce, and mustard. There are (if you look online) hundreds of recipes, each with a slight variation: the cheese in the béchamel or the cheese on top; mustard on both pieces of bread, or just one side; toast the bread, grill the sandwich, bake it, broil it, or a hybrid. Basically, they all work!