The climate in Provence is not well-suited to cattle farming, so sheep and goats have roamed the hills and pastures in the region for centuries. As a result, Provencal markets are filled with an endless selection of goat (chèvre) and sheep (brebis) cheeses, and you can always find lamb in …

The Provence Gourmet shares his recipe for two simple side dishes: gratins made with tomatoes and potatoes. If you are interested in cooking classes and learning about traditional Provencal meals, contact Gilles (Provence Gourmet) to find out about his classes. Easy side dishes to accompany roasted meats or fish or …

The Provence Gourmet shares this one-pan, savoury main dish made with local Provencal lamb, eggplant and herbs. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes. Image Credits: All photos were provided by and published with …

This is no ordinary onion tart. A pissaladière is almost an art form in Provence. The key is in the dough and slowly cooking the onions to the right texture. The Provence Gourmet shares his recipe for a classic street food from Nice. If you are interested in cooking classes …

The Provence Gourmet shares an effortless dessert. You can choose other fruit, depending on your taste and what is in season. The mint adds a fresh flavour, but do not use too much. If you want to learn to cook some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn …

This easy-to-make savoury dish combines some of the best local ingredients from Provence into a single dish. Gilles at Provence Gourmet brings Perfectly Provence readers his recipe for Mediterranean fish accompanied by a classic Provencal vegetable tian.   A main course that is simple to prepare along with and a …

This sweet dessert recipe combines some of the best local ingredients from Provence—almonds and seasonal pears. Gilles at Provence Gourmet brings Perfectly Provence readers his pear tart recipe. It is easy to make and will definitely have your guests raving about your baking skills. This dessert, made with pears and …

Sheep and goats have wondered the hilly fields of Provence for centuries – providing milk for all the wonderful regional cheeses. Larger animals such as dairy cows and beef cattle are not well-suited to the harsh Mediterranean climate and limited grazing land. The seasonal movement of the sheep and goat …

Gilles Conchy describes his birth city of Marseille, as “tense, cosmopolitan, not well-mannered, but it is colourful, generous and sunny all year long.”

My return to Toulon was long overdue, and coffee with Tuula of Belle Provence was a reason to rediscover the city. Locals already know why they love Toulon, but I needed reminding that it is a gem. Many visitors overlook this city unless their ferry from other Mediterranean destinations lands …