Travel Journal – Côte d’Azur
Côte d'AzurLegal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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.
Previous Post
Winter Recipes and Menu CollectionNext Post
Travel Journal - CannesRelated Provence Articles
The Lavender is at its best at Mont Ventoux
July 23, 2015
Contributor blog post by David Taylor: July is without doubt one of my favourite months, its reliably hot, notably this year being very settled with above average temperatures. One can breakfast outside and take lunch in the shade of the plane trees. The balmy evening temperatures are perfect too for alfresco dining under moonlit skies. …
Renovation in Provence Demolition Part II
February 19, 2016
Our Renovation in Provence: The Demolition Continues! You’re going to have to brace yourselves for a little hideousness- but we’ve started taring down the wood panels downstairs. This panelling so popular in the 70s is a form of cache misère which basically translates into hiding misery. When our real estate agent …Continue reading here to find …
Zucchini and Chèvre Tart with Moroccan Flavours
December 18, 2023
We travelled through Morocco with friends staying in unique and beautiful riads along the way. However, it was the first trip we’ve taken in almost 30 years that didn’t include working kitchens. Cooking with local ingredients is one of my joys when travelling, and on this trip, I learned I get kind of itchy and …
A Perfect 3-Course Summer Menu with Provence in Mind
June 18, 2026
During the summer in Provence, we linger a little longer at the table, enjoying the cool shade and long warm evenings. This menu follows our lead, it’s unhurried, generous and rooted in the season’s abundance. Tender asparagus meets cool burrata, lifted by charred lemon and the warmth of toasted hazelnut crunch. A spatchcock chicken (à …