Let me start by saying this is not eggplant parmesan. Yes, it has eggplant and includes Parmigiano-Reggiano, but it is not the dish you might expect. This side dish is delicious in every season. Serve hot in the fall and winter and at room temperature other months. The eggplant is …

New to Aix’s dining scene, and therefore new to me, Le Singe Vert presents a stylish terrace, all rattan furniture and fresh flowers, to passers-by at the bottom end of the cours Mirabeau. Stepping inside from the bustling sunny terrace felt like a quieter, more intimate dining experience which provided …

While this recipe is not typically Provencal, aubergine (eggplant) and tomatoes are plentiful in the region, and we highly recommend trying this vegetarian dish. While we will always love a variety of meats, poultry, and seafood, we add more vegetarian options for the sake of our health! Melanzane a’Scarpone is one …

Confusingly, the word tian has two meanings: it is both an earthenware dish and whatever you are preparing inside of your tian. Every French person I know has their family favourites. This tian was ours. It is super colourful and will be the star of any meal. Confession Time. I …

Cooler weather in Provence, a touch of humidity, and maybe even some rain brings with it the promise of wild mushrooms foraged from nearby forests. However, you need to know where to look and do not expect the locals to show you where to find edible fungi. The good news …

If you’re looking for a vegan or vegetarian dish to wow your plant-based friends, this take on a traditional terrine is an excellent place to start. Eggplant combined with some bright and flavourful spices make for a firm, tasty starter dish that is fantastic served on its own or with …

Hummus is a classic dish that originated in the Mediterranean and Middle Eastern regions of the world as early as the 13th century. Typically made from chickpeas, it’s a flavourful paste that can be enjoyed on its own, with crackers, veggies, or used as a spread for fresh bread or …

Recently, I shared my simple vegetable Napoleons with you as a side dish for the goat cheese-stuffed chicken. If you make it, you will probably end up in the same boat as I did: lots of leftover parts — zucchini, yellow squash, eggplant, tomatoes. While that sounds like all the …

Simple to prepare, these zucchini rolls bring together the abundant produce of Provence with the wonderful cheeses of Italy. Prepare the dish as a vegetarian main course, or as a side dish with a protein of your choice. I like to think of it as a lasagna without the noodles. …

Les petits farcis is a classic Provençal recipe made with seasonal vegetables and a sausage stuffing. The recipe below comes from the kitchen of Virginie Van Der Wees, a certified French teacher who lives near Aix-en-Provence. We have included only the vegetarian version of the stuffing, but you will find …