Potatoes

Herb-Roasted Turkey in an Hour. Why Wait for the Holidays?

October 3, 2018

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. …

Beef · Let’s Eat the World · Main Course · Provencal Recipes · Taste

Pot au Feu is a Classic Provencal Recipe

May 18, 2018

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. …

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!…

Ashley Tinker · Provencal Recipes · Soup · Taste

Recipe for Winter Soup with Jerusalem Artichokes

January 12, 2018

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

Main Course · Maison Mirabeau Wines · Poultry · Provencal Recipes · Taste

Easy Entertaining a Recipe for Mediterranean Chicken with Tomatoes, Olives and Lemon

November 24, 2017

This gorgeous Mediterranean Chicken recipe was featured in Waitrose Weekend wines the other day, expertly paired by Philip Scholfield with a bottle of Pure. …

Fish & Seafood · Main Course · Maison Mirabeau Wines · Provencal Recipes · Taste

Easy Summer Recipe for Roasted Fish

September 1, 2016

This recipe for roasted salmon and cod is for fish lovers, who want to eat well and enjoy their rosé too.…

Let’s Eat the World · Provencal Recipes · Starter Course · Taste

Cook’n with Class Brandade “Souffle”

December 16, 2015

Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It's usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread. …

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Provence Marketplace

Hand Rolled Beeswax Candles

Lucienne is one of the signature candles fabricated by Apis Cera. Rolled by hand these 100% pure beeswax candles come in a box of 9. The honeycomb wax is rolled around a cotton wick with an approximate burning time of 5 hours.

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L'AUGUSTE Provence organic lavender sachets featuring a row of cypress trees. These sachets are decorative objects with a delicate soothing fragrance.

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Download Our Fall Menu Collection

Potatoes

Herb-Roasted Turkey in an Hour. Why Wait for the Holidays?

Pot au Feu is a Classic Provencal Recipe

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

Recipe for Winter Soup with Jerusalem Artichokes

Easy Entertaining a Recipe for Mediterranean Chicken with Tomatoes, Olives and Lemon

Easy Summer Recipe for Roasted Fish

Cook’n with Class Brandade “Souffle”

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