La Bourride- Provençal fish soup/stew

La Bourride is a Mediterranean fish stew- not to be confused with bouillabaise.  given the abundence of fish along the Mediterranean coast of Provence,  it is not surprising that there are many traditional fish recipes . The definition of bourride … Read More

La Galette des Rois- Epiphany in Provence

The Christmas and New Year festivities over for another year- well not quite- we must not forget the feast of the Epiphany. This annual festivity takes place on the 6th January and celebrated the arrival of the “Three Wise Men” … Read More

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

Daube Provencal

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Soupe au Pistou

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