Spa Time Relax at Hotel Crillon le Brave
In keeping with our yearly tradition and being a supportive wife while my husband does the challenging cycle up Mont Ventoux, I needed to find a place to pass the time. Thus the Spa des Écuries at Hotel Crillon le Brave was my “sacrifice” for a few hours. Well, what choice …
In keeping with our yearly tradition and being a supportive wife while my husband does the challenging cycle up Mont Ventoux, I needed to find a place to pass the time. Thus the Spa des Écuries at Hotel Crillon le Brave was my “sacrifice” for a few hours. Well, what choice …
Seared Salmon with Red Wine Shallot Sauce
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.
Searching for Black Truffles the Millionaire’s Mushroom
Black Truffle Season Right now it is truffle season in the South of France and Uzes, well-known for its truffles, celebrated with its famous, annual Fête de la Truffe in January. Each year a mountain of sand arrives in the Place aux Herbes, planted here and there with oak and …
Black Truffle Season Right now it is truffle season in the South of France and Uzes, well-known for its truffles, celebrated with its famous, annual Fête de la Truffe in January. Each year a mountain of sand arrives in the Place aux Herbes, planted here and there with oak and …
Chef’s Menu for Valentine’s Day
Valentine’s Day Menu Chef Eric Fraudeau created this special menu for February 14th for our Perfectly Provence followers. The chef and his wife Yetunde are the power couple behind Cook’n with Class with cooking school locations in Paris and Uzès. The team has developed a wide variety of cooking classes, hands-on …
Valentine’s Day Menu Chef Eric Fraudeau created this special menu for February 14th for our Perfectly Provence followers. The chef and his wife Yetunde are the power couple behind Cook’n with Class with cooking school locations in Paris and Uzès. The team has developed a wide variety of cooking classes, hands-on …
How to Spend a Long Weekend on the French Riviera
This article by Amy Lynne Hayes is from the French Quarter Magazine. The French Riviera. The phrase conjures up images of crystal blue waters and golden sunshine. Beautiful people are strolling down the Promenade des Anglais in Nice, and the ladies are looking effortlessly chic. Surely there is someone famous hiding …
This article by Amy Lynne Hayes is from the French Quarter Magazine. The French Riviera. The phrase conjures up images of crystal blue waters and golden sunshine. Beautiful people are strolling down the Promenade des Anglais in Nice, and the ladies are looking effortlessly chic. Surely there is someone famous hiding …
Pretty in Pink Praline Brioche à la Praline Recipe
Brioche à la Praline is a sweet treat from the gourmet city of Lyon. The recipe from the Mirabeau Wine kitchen is festive, perfect for guests or for that special someone. Don’t forget the rosé!
Pink Pralines are pink sugar-coated almonds, and a specialty from the city of Lyon, also known as the French capital of gastronomy.
Brioche à la Praline is a sweet treat from the gourmet city of Lyon. The recipe from the Mirabeau Wine kitchen is festive, perfect for guests or for that special someone. Don’t forget the rosé!
Pink Pralines are pink sugar-coated almonds, and a specialty from the city of Lyon, also known as the French capital of gastronomy.
Visit Maison de la Truffe et du Vin du Luberon in Ménerbes
At the top of the dreamy village of Ménerbes within a 17th-century mansion is la Maison de la Truffe et du Vin de Luberon. Year after year, upon visiting this village, we would peer curiously through the iron gate of la Maison de la Truffe into the most beautiful, intimate garden …
At the top of the dreamy village of Ménerbes within a 17th-century mansion is la Maison de la Truffe et du Vin de Luberon. Year after year, upon visiting this village, we would peer curiously through the iron gate of la Maison de la Truffe into the most beautiful, intimate garden …
Visit Château La Coste for Art, Architecture and Wine
Nestled among rolling vineyards between the historic city of Aix-en-Provence (14km) and the stunning Luberon Valley (21km), you will find Château La Coste. Purchased by Irish real estate developer Paddy McKillen in 2002, the ordinary has been transformed into the extraordinary. Château La Coste is now a stunning domain set within 600 …
Nestled among rolling vineyards between the historic city of Aix-en-Provence (14km) and the stunning Luberon Valley (21km), you will find Château La Coste. Purchased by Irish real estate developer Paddy McKillen in 2002, the ordinary has been transformed into the extraordinary. Château La Coste is now a stunning domain set within 600 …
Stuffed Poached Pears with Berry Purée
It’s sad to see the end of the summer stone fruit – plums, peaches, nectarines and apricots. However, in their place, a variety of apples and pears indicate the start of new dessert opportunities. This recipe for Stuffed Poached Pears includes an element of surprise. The dessert is easy to …
It’s sad to see the end of the summer stone fruit – plums, peaches, nectarines and apricots. However, in their place, a variety of apples and pears indicate the start of new dessert opportunities. This recipe for Stuffed Poached Pears includes an element of surprise. The dessert is easy to …
Red Wine Poached Saumonette (Spiny Dogfish)
There are some words are naturally more attractive en Française, and Spiny or Piked Dogfish is no exception. This recipe for Saumonette (Rock Salmon) poached in red wine is quick to prepare. You can have a gourmet dinner on the table in 40-minutes.
There are some words are naturally more attractive en Française, and Spiny or Piked Dogfish is no exception. This recipe for Saumonette (Rock Salmon) poached in red wine is quick to prepare. You can have a gourmet dinner on the table in 40-minutes.