Calisson d’Aix is a specialty candy from Aix en Provence made with almonds, melon and citrus paste. The actual origin of the recipe is most likely from Italy. The following recipe does not follow the same exacting industry standards, but is a fun “Sunday project” with a sweet result.

The typical ingredients in this dessert are cream, meringue and strawberries. For this version –  Coconut Eton Mess with Raspberries and Chocolate, we substituted raspberries instead of strawberries (the local ones are not typically available in Provence until June).

Clafoutis is a classic dessert in Provence. Traditionally it’s made with cherries, but it is completely acceptable to use fruit that is in season.

Warm fruits baked in a sweet creamy batter sprinkled with sugar.

This is a favourite dessert that is often the “Tarte du Jour” at Mas d’Augustine. It can be made with either apples or pears and is delicious served with vanilla or cinnamon ice cream.

Creamy chocolate mousse and ladyfingers with flambe bananas dripping in chocolate sauce.

Do not let the intimidation of cooking crêpes deter you from this trying the very simple recipe. Light and airy yet packed full of zesty orange flavour, it’s a recipe to be proud of conquering!

Crepe suzettes many not be classical tastes of Provence, but we could not resist this recipe from Cocoa and Lavender.

This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. You can prepare this tart with other stone fruit such as peaches or plums.

Rosemary and Bay Truffles – “The Essence of Flavour” Truffle faux pas Last year, as a gift for a kind favour, Robin and I baked these amazing truffles and presented them to a neighbour in a pretty glass jar. She looked at us almost in disgust. Not only had we …