Savour the gourmet life of the French and Italian Riviera with Your Guardian Chef.
Traditions, Influences, Trends and Innovations!
A Mediterranean Feast to discover through:
Each week a new article recommending a gastronomic adventure: from classic recipes from the Cote d'Azur to Italian and international recipes using local Mediterranean ingredients.
All recommendations and articles on this blog are based on products, restaurants, tool, and events I use or have attended personally.
Below the latest posts:
Today we are in Monaco for a special event host at the Yacht Club De Monaco, the Monaco Globe Series. It is the first stage of the Globe Series, the IMOCA Ocean Masters World Championship. It is a qualifying event for the Vendée Globe solo sailor around the world series. 1 If you would like to know how we… Read more →
French cheeses are delicious, but they are so many it is hard to make up your mind when creating a selection for a dinner party. Jump to Recipe : Print Recipe So food blogger Patty, pattysaveurs.com, and I went to a family-owned cheese shop in Vence AU POIVRE D’ ÂNE to select a variety of cheeses and show you some… Read more →
Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a mix of black olives, anchovies, garlic, capers, thyme, lemon juice and extra-virgin olive oil. Jump to Recipe : Print Recipe This is the traditional recipe from Provence, but ingredients and flavors are added or changed all the times. This recipe has a perfect balance… Read more →
Farinata, Socca, Pannella and who knows how many other names, it is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire. Jump to Recipe : Print Recipe It seems that its origins are from the Roman Empire in Genova when a ship full of chickpeas flour and oil got… Read more →
Escoffier uses rissole as a generic term for starters which includes a filling made of salpicon wrapped in a pastry that can be of different kinds: brioche pastry without sugar, puff pastry or short pastry, usually, fried. Salpicon is a generic term for a mix of different ingredients minced and combined with a sauce. Jump to Recipe : Print Recipe I… Read more →
Bouchée à la Reine is what we generically call Vol au vent, which means flying with the wind, named after its light flaky pastry. While the Vol au vent was originally a large pastry to cut in portions and share, the Bouchée à la Reine is small, the size of a bite perfect for a buffet table. Jump to Recipe : … Read more →
Cheese Gougère Bourguignonne are puff pastries where sugar is replaced by cheese and milk by water. They are perfect for a buffet table because they can be served at room temperature and can be done the day before. Jump to Recipe : Print Recipe I took this recipe from Auguste Escoffier famous book Escoffier: The Complete Guide to the Art… Read more →