Vegan Potato Onion Rostis, Grilled Asparagus and Beets
Chef Paula Sachs developed a three-course, vegan-friendly menu for our team at Mirabeau Wine. The main course is a taste explosion of Potato Onion Rostis with Grilled Asparagus and a Beet Purée.
Chef Paula Sachs developed a three-course, vegan-friendly menu for our team at Mirabeau Wine. The main course is a taste explosion of Potato Onion Rostis with Grilled Asparagus and a Beet Purée.
Crispy Duck Confit a French Classic
If you could pick your last meal – what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It …
If you could pick your last meal – what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It …
Easy Side Dish: Sautéed Potatoes, Peppers and Onions
Potatoes are versatile vegetables that can be prepared in a myriad of ways. This recipe for simple sautéed potatoes with peppers and onions is so delicious it could steal the spotlight, but also make a wonderful addition to almost any dish! Pair them with eggs for a hearty breakfast, a …
Potatoes are versatile vegetables that can be prepared in a myriad of ways. This recipe for simple sautéed potatoes with peppers and onions is so delicious it could steal the spotlight, but also make a wonderful addition to almost any dish! Pair them with eggs for a hearty breakfast, a …
Slow-roasted Tuna and Fennel Salad
One of our favourite dishes from the Mediterranean is a salad of octopus, potatoes, celery, and olives, flavoured with extra virgin olive oil and lemon. We made it when we were in Venice years ago. My “chore” today for Provence WineZine, was to pair a summer salad with a rosé …
One of our favourite dishes from the Mediterranean is a salad of octopus, potatoes, celery, and olives, flavoured with extra virgin olive oil and lemon. We made it when we were in Venice years ago. My “chore” today for Provence WineZine, was to pair a summer salad with a rosé …
Crushed Black Truffle Mash Potatoes
For this recipe, the potatoes are lightly crushed rather than mashed. Enjoy crushed black truffle mash potatoes with shellfish or beef.
For this recipe, the potatoes are lightly crushed rather than mashed. Enjoy crushed black truffle mash potatoes with shellfish or beef.
Easy Side Dish Provencal Baked Potatoes
This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.
This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.
Herb-Roasted Turkey in an Hour. Why Wait for the Holidays?
Create your own mini turkey roasts using deboned thigh meat and carrots. Roast the turkey with your favourite root vegetables – potatoes, carrots, turnip, parsnip, and onions.
Create your own mini turkey roasts using deboned thigh meat and carrots. Roast the turkey with your favourite root vegetables – potatoes, carrots, turnip, parsnip, and onions.
Pot au Feu is a Classic Provencal Recipe
Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.
Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.
Mushroom and Provençal Herb stuffed Chicken Breast with Polenta and Potato purée
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!
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!
Recipe for Winter Soup with Jerusalem Artichokes
Creamy potatoes and artichokes with a delightful spicy kick from fresh roasted Cumin. A unique and satisfying soup that will leave you well sated.
Creamy potatoes and artichokes with a delightful spicy kick from fresh roasted Cumin. A unique and satisfying soup that will leave you well sated.
