Recipes of Provence - Latest articles

The Crespeou, The Traditional Provençal Layered Omelet

The Crespeou, The Traditional Provençal Layered Omelet

With the arrival of the warm months, the Crespeou returns to the table as a prized recipe at the aperitif or for summer meals. Originally from the Upper Vaucluse region, this savory cake made of layered omelets, rich in color and flavor, is a simple recipe loved by all gourmets!
6/29/2015
The Verbena Cocktail: A Fresh Summer Drink by Guillaume Ferroni

The Verbena Cocktail: A Fresh Summer Drink by Guillaume Ferroni

With summer approaching, the bartender Guillaume Ferroni shares a recipe for a refreshing non-alcoholic cocktail, where lime and verbena form a refreshing duo of Provencal accents, to be enjoyed without moderation!
5/28/2015
Provence. The Best Recipes – Salade Niçoise

Provence. The Best Recipes – Salade Niçoise

Neither lettuce nor rice nor beans nor potatoes belong in an authentic Salade Niçoise. The only variation tolerated is to replace on special occasions the anchovy by tuna in oil, or even grilled tuna. But never combine tuna and anchovies!
4/29/2015
Provence, The Best Recipes – Panisses

Provence, The Best Recipes – Panisses

In the village of Estaque, just west of Marseille, they don’t eat fries but rather servings of panisse, a fried chickpea flour preparation, originating from Liguria. This chickpea preparation is known as ‘cade’ in Toulon and ‘socca’ in Nice, where it is cooked over a wood fire in a huge dish, and its dough includes olive oil. Chickpeas remain the No. 1 ingredient in local street food of the region!
3/28/2015
Provence, The Best Recipes – Pan Bagnat

Provence, The Best Recipes – Pan Bagnat

Literally meaning "wet bread," the traditional sandwich of the fishermen and workers of Nice is soaked in olive oil and tomato juice. Its filling is a cousin to the Salade Niçoise. Enjoy some real Provencal street food!
2/25/2015
Provence, The Best Recipes – Navette Biscuits

Provence, The Best Recipes – Navette Biscuits

Shaped like small boats, these biscuits are typically served at Candlemas, on February 2. They commemorate the arrival of the Three Marys to the Camargue by boat. And if all over France, we eat pancakes on that day, in Marseille we munch on Navettes.
1/29/2015
Mathias Bettinger’s White Truffle Tagliatelle

Mathias Bettinger’s White Truffle Tagliatelle

With pride of place this season, the white truffle is prepared in so many ways to satisfy the most demanding palates. Mathias Bettinger, Chef at the Château des Alpilles, divulges an original recipe that pairs the famous "white gold" with delicious homemade tagliatelle, in the spirit of his Mediterranean cuisine.
1/27/2015
Estérelle Payany : A Provencal in the Kitchen

Estérelle Payany : A Provencal in the Kitchen

Native to the Mediterranean and passionate about cooking, Estérelle Payany dreamed of writing about the gastronomy of Provence. In her new book "Provence, les meilleures recettes,” presenting the best recipes of Provence, she spotlights this cuisine of near and far.
12/22/2014
Provencal Iced Nougat Recipe by Armand Arnal

Provencal Iced Nougat Recipe by Armand Arnal

The chef of the La Chassagnette restaurant in Arles revisits for L’Occitane the Thirteen Desserts of Provence with an original iced nougat recipe accompanied by a brioche bun, and served with seasonal fruit. A recipe to test for the holiday season!
11/18/2014
Swiss Chard Pie, A Dessert of Provence

Swiss Chard Pie, A Dessert of Provence

In the lead up to Christmas, Armand Arnal, chef of Arles restaurant La Chassagnette, revisits the tradition of the 13 desserts of Provence with this inspiring and generous dessert recipe.
10/31/2014
Apricot & Almond Tart

Apricot & Almond Tart

In the mood for a sweet break? Virginia Besançon shares the secrets of the Apricot and Almond Tart that she prepares in her restaurant Les Petites Tables in Volx. A guaranteed delight!
9/23/2014
Zucchini Carpaccio with Parmesan & Lemon Olive Oil

Zucchini Carpaccio with Parmesan & Lemon Olive Oil

Not sure what to prepare for your guests? At the head of the restaurant Les Petites Tables in Volx, Virginia Besançon shares a typical Provencal recipe with us that is easy to make. Treat yourself!
9/23/2014
Rouge Guinguette, a Charming Countryside Bistro

Rouge Guinguette, a Charming Countryside Bistro

That’s what the residents in the village of Jouques think! Inaugurated in July 2012 by Christine Charvet, Rouge Guinguette is one of those countryside bistros that has it all. Tastefully decorated, the restaurant offers an enticing wine list and delicious yet simple cuisine.
3/6/2014
Provençal Cherry Clafoutis

Provençal Cherry Clafoutis

It’s in Saint-Saturnin-Les-Apt, a small village located an hour from Aix-en-Provence, that the culture of “red diamonds” takes root. Crunchy and delicious, cherries arrive on our tables today in the form of a clafoutis. This typically Provençal dessert is simple, authentic and delicious!
1/31/2014
Recipe of the provençale tapenade : the major component of a great meal !

Recipe of the provençale tapenade : the major component of a great meal !

Made with green or black olives, and with capers, the tapenade is almost essential for a good meal with friends or family, in Provence and everywhere... Find out how to make it with an easy and tasty recipe.
9/29/2013
“Petits Farcis” or Stuffed Vegetables from Nice

“Petits Farcis” or Stuffed Vegetables from Nice

This both unusual and traditional recipe is on the menu at "La Petite Maison de Nicole", one of the restaurants at the Majestic-Barrière Hotel in Cannes which is under the direction of the talented chef Bertrand Schmitt. Peppers, zucchini, eggplants, tomatoes; this dish will delight lovers of Mediterranean flavors.
9/26/2013
Goat Cheese Terrine with Thyme & Marinated Vegetables

Goat Cheese Terrine with Thyme & Marinated Vegetables

This Provençale recipe is by Bertrand Schmitt, chef of "La Petite Maison de Nicole", one of the famous restaurants in the Majestic-Barrière Hotel in Cannes. Quick to prepare, it will delight all lovers of goat cheese and of Mediterranean flavors...
9/25/2013
Wild Pigeon Breast Pastilla & Grilled Scampi by Jean-Luc Le Formal

Wild Pigeon Breast Pastilla & Grilled Scampi by Jean-Luc Le Formal

A delicious recipe of the chef Jean-Luc Le Formal from Aix-en-Provence.
6/26/2013
Tuna

Tuna "Pan Bagnat" sandwich by Jean-Luc Le Formal

A traditional and delicious provençale recipe by the chef Jean-Luc Le Formal.
6/17/2013
Stewed Granny Smith Apples & Lemon Verbena Baked Cream by chef Ludovic Aillaud

Stewed Granny Smith Apples & Lemon Verbena Baked Cream by chef Ludovic Aillaud

A great recipe from Ludovic Aillaud, the famous chef of L'Epicurien, a restaurant in Aix-En-Provence.
5/31/2013
Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme by chef Ludovic Aillaud

Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme by chef Ludovic Aillaud

A wonderful recipe... Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme is a creation of the chef Ludovic Aillaud from l'Epicurien restaurant in Aix-En-Provence.
5/30/2013
Salmon Bonbons by chef Ludovic Aillaud

Salmon Bonbons by chef Ludovic Aillaud

An original recipe from Ludovic Aillaud, the chef L’Epicurien Restaurant in Aix-en-Provence...
5/25/2013
Italian Pasta Salad

Italian Pasta Salad

This salad brings together much emblematic Italian produce: pasta, of course, and Parmesan, rocket, fresh and dried tomatoes, and mozzarella… An enchanting dish for the eyes and the taste buds. As an entrée, as part of a buffet, or a picnic; every occasion is an opportunity to serve this delicious salad.
4/30/2013
Summer Vegetable Tian in a Zucchini Fan

Summer Vegetable Tian in a Zucchini Fan

Virginie Besançon, chef of Les Petites Tables restaurant in Volx (Provence), shares her tian recipe published in her cookbook Saveurs et Délices du Sud, la nouvelle cuisine du soleil (Les Beaux Jours). Easy and beautiful, the tian is a classic of Mediterranean cooking
3/30/2013
Fresh Goat Cheese Salad

Fresh Goat Cheese Salad

Elisabeth Scotto shares a fresh and simple recipe of her book L'Huile d'Olive, l'Or de la Provence . Another tribute to the wonderful olive oil of Provence.
2/27/2013
Eggplant Dip

Eggplant Dip

In her book ‘L’Or de Provence’ (The Gold of Provence) dedicated to olive oil of Provence, Elisabeth Scotto revisits a classic of Provençal cuisine, eggplant dip. Perfect with your Pastis at the aperitif or for snacks during the day!
2/19/2013
Red Mullet with Herbs

Red Mullet with Herbs

In Provence, fish is an essential ingredient. In her book dedicated to olive oil ‘L’Or de Provence’ (The Gold of Provence), Elisabeth Scotto presents a recipe for red mullet with herbs, so fresh and simple!
2/16/2013
Calissons or

Calissons or "Kalissounets"

Laurence Roche, beekeeper in Vachères, shares her recipe for calissons – that she renames “kalissounets” – with us. After gingerbread, it’s another use for Provence honey. A delight!
1/28/2013
Cake with Nyons Olives

Cake with Nyons Olives

Elisabeth Scotto, co-author with Olivier Baussan of the book “The Gold of Provence” (L’Or de la Provence), shares a simple and easy recipe with us that showcases Nyons olives, genuine treasures of Provence.
1/18/2013
Fresh Anchovy Open Sandwiches

Fresh Anchovy Open Sandwiches

This week's recipe comes from the book L’Or de la Provence written by Elisabeth Scotto and Olivier Baussan. In this starter, olive oil hits anchovy for an easy and fresh recipe from Provence.
12/29/2012
Alain Passard's Holiday Menu inspired by Provence

Alain Passard's Holiday Menu inspired by Provence

Last year the famous French chef Alain Passard designed a festive menu for Vins de Provence. The goal was to create recipes that reveal perfect matches with Côes de Provence wines. A menu in three acts!
12/11/2012
Quince and Dried Fruit and Nut Soufflé

Quince and Dried Fruit and Nut Soufflé

After the lobster and th duck, Alain Passard's Holiday Dinner for Vins de Provence continues with dessert. Are you ready for a soufflé?!
12/9/2012
Sweet and Sour Mediterranean Lobster with Honey

Sweet and Sour Mediterranean Lobster with Honey

This recipe is the starter of a holiday menu created by chef Alain Passard for Vins de Provence. A tribute to Provence begining with lobster!
12/8/2012
Alain Passard Recipe: Duck Roasted in Fig Leaves

Alain Passard Recipe: Duck Roasted in Fig Leaves

For Vins de Provence, chef Alain Passard imagined a holiday dinner dedicated to Provence. After a sweet and sour lobster to start, continue with duck.
12/8/2012
Blood Orange Sponge Cake

Blood Orange Sponge Cake

A recipe by Elisabeth Scotto from the book L'Or de la Provence.
12/3/2012
Garlic Chicken

Garlic Chicken

A family recipe shared by Elisabeth Scotto, author of the cookbook L'Or de la Provence with Olivier Baussan
11/24/2012
Elisabeth Scotto, Portrait of a Foodie

Elisabeth Scotto, Portrait of a Foodie

An encounter with Elisabeth Scotto on the occasion of the release of the book “L’huile d’olive, l’or de la Provence, paroles d’Oléiculteurs” (Olive Oil, The Gold of Provence, Olive Growers in their Own Words), co-written with Olivier Baussan, the founder of L’OCCITANE and the photographer Edouard Sicot. A special moment that we share here with you.
11/16/2012
Almond paste, the recipe

Almond paste, the recipe

Tashka Sofer, essential oil specialist and Provençal grandmother, prepares homemade almond paste for Fantastic Provence with L’Occitane. A moment to share with all the family and an easy recipe for a Christmas in Provence.
11/15/2012
Magret Duck Breasts with Raspberries

Magret Duck Breasts with Raspberries

Chef David Arcos shares the main course of his holiday dinner in Provence !
10/30/2012
Goat Cheese Toast

Goat Cheese Toast

Chef David Arcos presents the apetizer of his Holiday Dinner in Provence
10/30/2012
Verbena and raspberry cocktail

Verbena and raspberry cocktail

A verbena flavoured cocktail to start chef David Arcos' Christmas Dinner!
10/30/2012
Christmas Dinner in Provence

Christmas Dinner in Provence

Raspberries, hazelnuts, verbena: original ingredients for a Christmas dinner. Here, the chef David Arcos of the restaurant Bonheur Fou in Manosque shares four recipes that will surprise your nearest and dearest. Dinner is served!
10/30/2012

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