The most difficult part of this Lemon Thyme Grilled Trout might be finding fresh trout. If you have a reliable fish vendor, they likely have fresh trout in the spring and summer months. Ask your fishmonger to clean and remove the scales, so you do not need to worry about that messy task when you get home.

Ashley Tinker is the photographer behind the beautiful (and popular) Curious Provence Instagram feed, she is also the creator and writer of the blog by the same name. Originally from Montreal, Canada, Ashley headed to Florence, Italy for fine art school. You can probably guess that for someone who is …

The following article is a guest post by Juli James, a Canadian who has settled in the charming perched village of Saignon. Discover this part of the Luberon Valley from her comfortable vacation rental suites. La Maison des Arts Et Lettres has four (4) fully furnished, self-catering apartments. These flats are …

From the bright lights of one of the world’s biggest cities to a rural village in the South of France, Susana Iwase Hanson has plenty of experience with relocations. Tri-lingual (English, French and Japanese) and armed with diplomas in linguistics, and international business and marketing, she launched Provence Living in …

There is something wonderful about a traditional French market and over the years we’ve spent a considerable amount of time ambling around them in different towns across the Country. The nice thing is that each area expresses its own identity through its markets – with the wonderful seafood stalls, full …

Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse

A clafoutis with eggs and seasonal cherries is a very easy recipe to make. You leave the cherry pits in the fruit, otherwise they will change the colour of the desert.

In February, there is an explosion of colour along the Cote D’Azur when the hillsides are fringed with yellow from the bright flowers of the Mimosa trees and the citrus fruits glow orange and yellow against the dark green leaves– it’s as if the plants are reminding us of the …

To say that Martine Bertin-Peterson is an accomplished lady feels like an understatement. The founder of Goût et Voyage, a boutique travel company that she started in 2014 is passionate about cooking, food and travel. Born in France, Martine is an American Francophile who speaks five (5) languages, the first …

Rabbit is often served in France as an alternative protein to chicken, pork or other meat. This oven-roasted rabbit is flavoured with garlic and herbs that are traditionally found in Provence. The recipe requires very little prep time and just like a roast chicken it will fill your home with savoury aromas.