Access to the Calanques National Park is controlled again this summer due to damage to the ecosystem caused by the burgeoning number of visitors and increasing fire risks.  The Calanque de Sugiton, which used to attract up to 2,500 people daily, is limited to 400 entries. Pre-booking one of the …

While you have most likely tried polenta before, if you have not visited the South of France you may not have sampled panisse or socca. Golden brown, slightly crispy and topped with a fleur de sel, it’s hard to resist freshly made panisse. Below is my easy recipe for panisse …

Few things exist so precious and beneficial to our health and happiness than that pure, liquid gold – olive oil. Softening, calming and astringent, olive oil nourishes strengthens and protects us inside and out. Containing vitamins E and K, omegas 3 and 6, and phenolic compounds, olive oil promotes anti-oxidant …

Provence is a buffet for food lovers. There are markets every day of the week. Chefs find inspiration in seasonal fruit and vegetables, Mediterranean seafood, and free-range lamb. A suitable climate and good soil mean an array of locally produced almonds, cheese, wine, olives and olive oil. In the spring …

Panisse, like polenta, is easy to make. The difference is chickpea flour instead of cornmeal. However, the culinary debate about whether panisse is a culinary creation of Marseille or Nice continues without resolution. Is the authentic version of panisse found at a snack bar on the beach in l’Estaque, where …

While panisse and socca include chickpea flour and water, the preparation and cooking for these typical Niçoise recipes are different. Like polenta, panisse starts with a dough cooked until it is thick. Then the dough is rolled or shaped and fried in a hot pan. Panisse is served hot and …

Few books capture my attention in the first paragraph, but Double Cross: The Second Crucifixion of Solomon Lunel certainly did. At almost 90 years old, Solomon Lunel prepared his Shabbat eve meal of aioli paired with Provençal rosé, evoking memories of his days in Marseille as a younger man. He …

The new Head Chef at Antibes hotspot Café Brun, formerly of Fish Corner in St Barths in the Caribbean, shares his recipe for Créole salt cod fritters. Before joining Café Brun, Baptiste spent four years as Head Chef at Fish Corner in St Barths in the Caribbean. Originally from Martigues …

Recently, I’ve seen quite a few questions about whether it’s possible to visit the Luberon without coming by car. The queries range from how to get to the area from airports across France to whether it’s possible to explore once they arrive. The simple answer to them all is yes. …

When you come to Provence, a whole universe of new horizons and new flavours is available. Among these flavours, I invite you to discover the calisson, the tarte tropézienne and Pastis. Pastis is the undisputed drink of choice in the South of France. Quand vous viendrez en Provence, un univers …