Balsamic Vinegar from Chateau d’Estoublon in Provence
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Histoires de Bastide a Bed and Breakfast With a View
January 24, 2017
On our recent two-day French Riviera adventure, we stayed at the amazing Histoires de Bastide in the most charming of villages, Tourrettes-sur-Loup. After much online searching and scrutinizing of every bed and breakfast in the Côte d’Azur, we settled on this one, and boy was it a find! I selfishly don’t want to share but …
Renovation in Provence: Garden Transformation
September 21, 2016
This tiny garden of ours has endured quite a lot since we started renovating last December. There’s been so much debris, stones, machinery, and all sorts to the point where we often could barely get in and out! It’s not much to work with, but I think it’s improved enormously. …Continue reading here for Ashley’s before …
Provence Gourmet: Red Wine Poached Pears
November 25, 2014
The startling colour of red-fleshed pears makes this easy, elegant dessert a crowd-pleaser. It is a perfect fall dessert, combining late-season fruit with red wine. The pears can be served on their own or with a scoop of vanilla or cinnamon ice cream. This recipe was provided to Perfectly Provence by Gilles at Provence Gourmet. …
Recipe for Quince Pâte de Fruit de Coings
October 1, 2021
I first discovered Quince paste (pâte de fruit) on a charcuterie and cheese board while living in Aix-en-Provence. Since then, I have learned to make my own, to the delight of my dinner guests. To serve the pâte, cut into squares or wedges and present with Comté, Pecorino Romano, Asiago or Manchego cheese (or other …