Featuring 25 recipes from the South of France for winter weather, along with menu suggestions, all designed to make your cooking experience enjoyable. Download this PDF, which includes recipes for starters, main courses, side dishes, and desserts.
I have the incredible luxury of spending time in France every summer. Starting in 2000, when my daughter was still in junior high, my husband and I made it our priority to travel to France every year (rather than remodel the kitchen or build a new deck). We loved Paris, of course, and on the
If you’ve visited the Saturday Market in Uzes during tourist season and hate the crowds, you should be here in February. The market is almost the same, minus the throngs of people. This weekend’s market day was sunny and cold — a crisp 45 degrees when I set out. …Continue reading here to see the Barefoot
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 as at this time of
I love exploring Provence in the winter. It’s quiet and you can linger in the streets of small towns to appreciate the little details such as potted plants adorably shoved onto windowsills. Or, the particular stunning shade of peach on a weather-beaten shutter. Provencal Weather in Winter: People often ask me what the winter weather
I’ve mentioned before that Winter is a great time to visit Provence – of course, it can be frigid, thanks to the clear night skies and subsequent frosts, but the days can be stunning with bright blue skies, little or no breeze and the fantastic light that cheers you up in the depth of winter.
I held a terrific Goût et Voyage cooking class/dinner party this past Saturday night. My clients have a beautiful home and were gracious hosts. Our meal started with tapenade noire on baguette slices and Champagne. The salad featured wine poached pears, endive, gorgonzola and walnuts with a pear vinaigrette. The main course starred duck confit accompanied by potato
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