Creamy potatoes and artichokes with a delightful spicy kick from fresh roasted Cumin. A unique and satisfying soup that will leave you well sated.

It’s the curl up with a good book soup. Smooth and creamy roasted carrots star in this dish with garlic and onions. A great make ahead soup to share with friends too.

Gilles Conchy is the Provence Gourmet and he shares his version of Artichokes Barigoule. The artichokes hearts are braised in a white wine broth along with a few other vegetables for this simple dish.

A breathtaking display of deliciousness that could rival any of the old French Masters. This variation of Ratatouille speaks for itself. Artistically arranged tomatoes, peppers and eggplant bond together for a wonderful taste sensation topped with a refreshing vinaigrette followed by a drizzle of rich crema balsamica.

A Provençal dish that can be described as similar to Paella with the quail replacing the traditional seafood and sausage.

Roasted lamb shanks with tomatoes and olives, spiced with traditional herbs and a few non-traditional ones such as citrus and paprika.

“Ratatouille My Way” is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.

The pizzaladière is a Provençal variation that combines Italy and Provence in a delicious and very simple dish, using the best ingredients you can. Serve with a salad and enjoy with a glass of Mirabeau Classic Rosé! Bon appetit.