Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes.
Saumon à la Crème d’Oseille

The classic Tarte au Citron works beautifully with oranges instead of lemons to give a lush and softer edge to this light desert. I try and pick good quality, non treated oranges and have decided to reduce the juice a bit to get a more pronounced flavour. I made the sweet pastry myself, but a good quality “pure butter” supermarket version will do the trick and is less prone to failure.

A simple yet elegant fish fillet served on a creamy warm pea risotto.

Perfectly Provence is the name of this website; it is also a community of over 40 contributors each of whom has a personal connection to the region. The list includes expats who have chosen to make the South of France their home: Phoebe Thomas who writes about travel with kids, …

Contributor blog post by Aixcentric: The ‘Festival des Jardins de la Cote d’Azur’ looks to be an interesting new venture. It runs every day from 1st April to 1st May in Nice, Cannes, Grasse, Antibes and Menton. There are two sections to this festival. The first will be 10 gardens specially …

Paul Shore is a Canadian with a taste for adventure and a flair for writing. Some 20-years ago, he jumped at a work opportunity to live as an expat near the French Riviera. He chose to rent a place in the hill-top village of Saint Paul de Vence. The town …

Chicken breasts can be much more interesting if stuffed and rolled, especially as the cooking method I use helps them to stay moist and succulent. There are various options for the stuffing, but my favourite is goats’ cheese with Serrano ham and a few basil leaves.

Almost two decades have passed since Paul Shore rented what he described as a “cave” in the famous hilltop village of Saint-Paul de Vence. The hamlet is known as the one-time home of painter Marc Chagall, and the place that also captivated the attention of Alexander Calder, Joan Miró and …

Contributor blog post by Vaucluse Dreamer: There is something about arriving in the Vaucluse that just makes the stress slip from our shoulders and today’s arrival in the depths of winter was no different. Travelling at this time of year is a little bit more complicated than during the summer …

Beef tenderloin seared, then smothered with mushrooms and foie gras and finally wrapped in a little parcel of puffed pastry and baked to perfection.