Recipes of Provence - Latest articles

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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