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Download Our Fall Menu Collection

Featuring 25 recipes from the South of France for cooler fall 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.
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 Mushrooms

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David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · Taste

Mid-Week Meal in Minutes Smoky Cinnamon Salmon with Mushroom Lentils

May 2, 2018
This recipe for Smoky Cinnamon Salmon with Mushroom Lentils is a mid-week "go-to" favourite for many reasons, but the first is it can be made in under 30-minutes. The second reason is one of my favourite spices is Spanish smoked paprika, known in Spain as pimentón. Although you can use regular paprika or Espelette pepper (Piment d'Espelette) from the Pays Basque in France,…
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Let’s Eat the World · Provencal Recipes · Starter Course · Taste

Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream

April 19, 2018
Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I'm sure you'll think it is eggcellent! …
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Main Course · Maison Mirabeau Wines · Poultry · Provencal Recipes · Taste

Mushroom and Provençal Herb stuffed Chicken Breast with Polenta and Potato purée 

February 6, 2018
This recipe combines some of the classic French flavours - chicken, wild mushrooms, cream and potato in a tasty main dish. None of the components take very long to prepare, and the polenta-potato purée can be made in advance to save time. Choose a selection of fresh wild mushrooms to enhance the flavour profile of this Provençal Herb stuffed Chicken Breast and enjoy!…
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Main Course · Paula Kane · Provencal Recipes · Taste · Vegetarian

Mushroom Season: Tarte aux Trompette de la Mort a Wild Mushroom Tart Recipe

December 20, 2017
his is a recipe Didi and I made up (mostly Didi!) when given an enormous bag of freshly foraged Trompette de la Mort mushrooms. It’s wonderful as a starter, but could easily be a full meal when paired with a nice salad. Any mushrooms will do, but wild mushrooms do seem to really make this. If you can’t be bothered to make the béchamel, it’s fine without.…
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