Anchoïade

This dish is a provençal speciality served at apéro time and goes well with a glass of chilled rosé. Served with crusty bread, or on mini toasts, with cruditiés it is an anchovy based dip, a perfect appetiser or starter … Read More

Aïoli

There is a running argument regarding the origins of aïoli,whether or not it belongs to Spain, Catalonia, Roussillon, the Vaucluse, Carmargue, Côted’Azur or Haute Provence, but it has had a place on the tables of all these areas for generations. … Read More

Truffle Season Aups

On a cold and frosty autumnal morning in November a crowd gathered in the market square in Aups, capital of the Haut Var,  This was no ordinary morning. At 10am, a whistle blew and everyone went into the hall for … Read More

Daube Provencal

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Soupe au Pistou

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Provence cuisine

The cuisine of Provence is determined by the landscape , climate, history and geographical influences, which provides us with various dishes, popular through the world Provence, originaly a Greek colony, and then part of the roman empire was not incorporated … Read More

Christmas in Provence

Christmas time in Provence is a lovely time of year. Although commercialised as in other parts of Europe,  it is a more low-key affair. The Christmas decorations are not on sale for months in advance, nor is Christmas fayre for … Read More